Chef Alex Cirino

In 2020, I enrolled at Syracuse University with every intention of becoming a sports journalist. However, in a year with a lot more downtime than usual, I took the COVID-19 year to learn to cook from home, and even in my dorm room.

As I learned basic culinary fundamentals, I decided to test myself in a professional kitchen. On his summer break in 2022, I worked as a prep cook at Clyde’s of Chevy Chase (Md.). Upon returning to Upstate New York, I entered the world of fine dining at Saint Urban Wine Bar, working as a commis and pastry chef, spending a year there while pursuing my bachelor’s degree. The restaurant closed a year later amidst a move to New York City, allowing me to join the team at Eden CNY, specializing in wood-fired, farm-to-table cuisine.

I spent nine months as a line cook at Eden before his graduation from Syracuse in 2024 with a degree in International Relations. However, my passion still remained in the kitchen, and I sought to challenge himself in one of America’s most prestigious restaurants — The Inn at Little Washington (VA). After, 2 months, I began working dinner service as one of the team’s garde manger (cold dish) chefs, where I helped the team retained 3-Michelin stars for the seventh consecutive year. My experience at The Inn also included time in the Pastry kitchen.

I left The Inn after 13 months to refine my technical and leadership skills at the family-owned Osteria Maria in Front Royal, VA, before starting Cirino Personal Chef Services at the beginning of 2026.

I have spent nearly 2 years in the Virginia National Guard, and am a recently commissioned Second Lieutenant, working part-time as a Signal Officer (25A). I currently reside in Front Royal, VA and am an avid runner, hiker and sports fan (Go Bills).