Chef Alexandria Seraile

Raised in the city of New Orleans, I’ve been exposed to a multicultural food

scene at an early age while also learning the traditional Creole/ Cajun cuisine

the city is known for; it one of the only few places in the U.S. with a cuisine

unique to the area.

After graduating culinary school, I’d began working more in management areas

leading to my position as Sous Chef in multiple kitchens. I’ve obtained unique training and experience which includes: completing a highly coveted culinary internship in Rome, working in the resort/hotel industry in Aspen/Snowmass, and on Martha’s Vineyard as a Sous/Private

Chef for an exclusive clientele list.

In between work, I travel to study authentic food and culture around the world,

different but unique from my own. I’ve spent time in places expanding from:

Australia, SE Asia, Europe, and extensively different regions of Italy. With over 15+

years of professional culinary experience, in and outside of the United States,

I've been able to develop and hone a unique skill set that is introduced throughout my cooking for my own private business.