Alex TuberoAlex Tubero

Born and raised in south Florida, Alex grew up surrounded by seafood and fresh produce and developed a love for cooking and eating at home. After completing a degree in psychology, he came upon a copy of Thomas Keller’s French Laundry Cookbook and swiftly packed up his things before moving across the country to Napa, CA to attend the Culinary Institute of America. After culinary school Alex began his career at Thomas Keller’s Ad Hoc in Yountville, CA before moving to New York City where he honed his culinary skills working for some of the best restaurants in the city, including Betony, Union Square Café and Legacy Records. Alex has particular strengths in cooking pasta and fish, but has a love for food from all around the world and relishes New York City for its culturally rich culinary scene. In his free time he enjoys visiting museums, dining out and expanding his wine knowledge.