Alex Garfinkel, executive chef of Balboa Catering, has spent the last decade developing his talents at a collection of iconic eateries. He opened his career at the pinnacle of French cuisine in Philadelphia, receiving a Francophile influence from his time at the acclaimed Le Bec Fin and Lacroix. He further honed his talents at Morimoto and Amada, where he learned food preparation and presentation in the distinct styles of two Iron Chefs. He then traveled abroad to Spain, studying traditional Spanish tapas & molecular gastronomy during a year working under Andoni Luis Aduriz of Mugaritz — one of the top 10 restaurants in the world. In the course of his journeys, Alex has learned the techniques of an incredible variety of ethnic cuisines, which he mixes expertly into inventive and inspirational dishes — with special consideration for locality, seasonality & sustainability.
I'm in my thirties
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