Chef Salam Alexander

My culinary journey began with a formal education, earning my diploma in Culinary Arts from a hotel school. This strong foundation was just the first step. I then honed my skills and expanded my repertoire by working in professional hotel and restaurant kitchens around the world, learning directly from a diverse group of experienced chefs.

This hands-on experience exposed me to an incredible range of cuisines, from the vibrant markets of Asia, where I mastered street food, to the refined techniques of French and Italian kitchens, and the rustic flavors of American BBQ. I also delved into the delicate art of sushi and the communal spirit of Mediterranean mezze, always seeking to learn and grow.