At 14 he received his first job offer as a personal chef through a high school vocational work program and after 6 years of working in a variety of restaurants in and out of New York City decided to attend the Culinary Institute of America and graduated in 1989.
With a focus on eating lifestyles and trends in new menu alternatives, he began food research, development, and consulting for companies; General Mills, Hilton Hotels, Aramark Corporation, Specialty Restaurants and a host of private clients.
While working in restaurants that broadened his experience he became skilled and knowledgeable in different cooking styles as well as cuisines which included Cajun and Creole, Holistic, Latin and American fusion. In 1993 Alex Co-founded the BCAGlobal (formally Black Culinarian Alliance) which dedicates itself to Education, Awareness, and Exposure for young minority students seeking careers within the culinary and hospitality industry.
Alex has enjoyed guest appearances on Good Morning America, CBS Early Morning Show, and the Food Network. He was a 2001 Doctorate of Foodservice recipient from the North American Foodservice Equipment Manufacturers, a Distinguished Visited Chef (DVC) for Sullivan University, 2011 Business Leader of Year from the Marcella Brown Foundation, in May 2012 received the distinguished New York Institute of Technology Global Leadership Award and served on the American Culinary Federation as Board member Accreditation Commission. In 2014 Alex was Awarded 2014 National Kellogg Fellowship in Leadership and Racial Equity Healing
With over 25 years in the restaurant and hospitality field Alex continues his use of knowledge and experience as a foundation for further growth and development in the best industry in the world and continues the important social change work for the advancement of people of color in the culinary arts and foodservice industry.