I am a professional chef with 25 years experience in all areas of the industry from high end hotels to chef owned farm to table restaurants and ultra swanky catering companies. I have been working for clients privately for the last 7-8 years and have gained a reputation as an outstanding personal chef and entertainer.

For me, cooking is...

My passion and my drive.

I learned to cook at...

The kitchens of some amazing chefs. I also studied at one of the best schools in the states.

A cooking secret...

Is letting the food speak for itself and treating each ingredient with respect and understanding of its role in the masterpiece.

My menus

Fall Menu

STARTER

All inclusive

Pacific Lobster Corn Dog, Honey Cherry Mustard

Elote Fritters, Cotija Cheese, Coriander Crema

FIRST COURSE

All inclusive

FALL HARVEST GREENS Caramelized Figs, Pears, Arugula, Apple Chip, Apple Cider Vinaigrette

NW SEAFOOD CIOPPINO Dungeness Crab, Prawns, Scallops, Clams, Mussels, Calamari, Heirloom Tomato Broth, Olive Oil Toasties

MAIN COURSE

All inclusive

Mini Lamb Chops, Garlic Herb Crusted Dijon

SEARED WILD SCALLOP Locally Foraged Wild Mushroom Raviolo, Morel Broth, Truffle Bacon Nage

AKAUSHI STRIPLOIN Foie Gras Torchon, Deconstructed Baked Potato, Haricot Verte, Red Wine Jus

DESSERT

All inclusive

WARM GRANNY SMITH APPLE TART French Vanilla Ice Cream, Salted Caramel

Vegan 7 course

STARTER

All inclusive

Shaved fennel, grapefruit & avocado purée

New Potato Soup, Roasted Garlic, Rosemary Bruschetta

FIRST COURSE

All inclusive

Red and gold beets in olive oil with garlic & thyme, lemon & parsley ricotta tofu, micro-greens, parsley oil

MAIN COURSE

All inclusive

Scungilli pasta, pine nut butter, green bean pesto, toasted pine nuts

Slow-roasted turnip, wilted turnip greens, Chinese mustard, marsala wine reduction

Locally foraged wild mushroom ragout, crispy brown rice congee, sour apple, parsnip and sage

DESSERT

All inclusive

Coconut semifreddo, warm dates, toasted wild pecans

Celebration Dinner

STARTER

All inclusive

FIRST COURSE

All inclusive

Golden Beet Carpaccio, wild greens, crisp prosciutto, aged sherry, espilette pepper

Wild Alaskan Halibut, quinoa tabbouleh, heirloom tomatoes, piquillo pepper coulis

MAIN COURSE

All inclusive

Grilled Flat Iron and Massive Prawn, clementine and chicory salad, succotash, wild arugula, chive essence

Pan roasted free range organic airline chicken breast with truffled gnocchi, candied garlic, heirloom spinach, port gastrique

DESSERT

All inclusive

Triple layer double chocolate cake, vanilla bean gelatto

100 Mile Menu

STARTER

All inclusive

Pan seared breast and confit leg of moulard duck from Hungry Hollow Farm, caramelized fennel risotto cake, Yakima Valley cherry gastrique

FIRST COURSE

All inclusive

Butter poached Neah Bay spiny lobster tail, truffled gnocchi, Full Circle Farms wild arugula, citrus crème fraiche

MAIN COURSE

All inclusive

Grilled black angus ribeye from Windy N Ranch, crispy soft polenta, candied garlic, heirloom spinach, morel jus

DESSERT

All inclusive

Carbon glacier blackberry crumble, vanilla bean cream

Chef Alexander's reviews

5

•

1 services

Chef Alexander was amazing. His meals tasted and looked delicious. He was very kind, personable and loved having him at our house. Thank you so much for making my wife’s Birthday a memorable celebration.