Alex
Personal Chef
Chef Alex grew up in Kyiv, Ukraine, in a family that treated cooking as both a serious pursuit and a reason to gather. It wasn’t until Alex left home at 18 that he really learned to cook – largely because he missed the food he grew up eating.
While studying finance at Northeastern University, cooking became Alex’s way of bringing together friends who, like him, were far from home. Alex’s interest in food developed professionally through butchery. Working as a butcher gave him an intimate understanding of how different cuts behave, how to get the most out of and best honor an animal, and why sourcing and quality matter long before an ingredient ever touches the pan.
Cooking remained a constant as Alex moved from finance into graduate studies in public policy at Georgetown University where he regularly gathers classmates around his table. His cooking draws from Eastern European, Mediterranean, and French traditions, combining the precision of his analytical background with the ingredient knowledge of a butcher. His style is honest, precise, and adventurous, but the purpose is always the same – bring people together. For Alex, a great meal isn’t about leaving the table stuffed; it’s about the food, energy, and memories shared around it.
You have guests coming for dinner, what are you making? If it’s summer, we’re gathering around the grill. I’m making asado with plenty of grilled vegetables, good bread, chimichurri, and enough food to keep everyone at the table for a while.
What’s your favorite ingredient to cook with? Mushrooms. There are so many varieties, and they can play completely different roles depending on how you treat them – earthy and rich, delicate, crispy, or almost meaty. Za’atar and dill are never too far away either.
What’s your favorite season to cook in and what dish are you making Winter. Give me something that needs a few hours, a heavy pot, and a good sauce. I’m making a slow-braise with a rich red wine sauce, buttery potato purée, and something bright and acidic on the side.