About Chef

Alex Guarnaschelli

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As the daughter of esteemed cookbook editor Maria Guarnaschelli, Alex spent her childhood surrounded by food. Guarnaschelli learned to eat according to whatever book her mother was working on: one year was Classic Indian Cooking by Julie Sahni; another year was Italian with The Splendid Table by Lynne Rossetto Kasper.

After graduating from Barnard College, she began working for acclaimed American Chef, Larry Forgione. She then moved to France to do a work-study at La Varenne in Burgundy and on to Paris for four days stage (training course) at the Michelin three-star Restaurant Guy Savoy. Four days turned into over four years. Guarnaschelli also worked as sous chef at La Butte Chaillot, another Savoy establishment.

Guarnaschelli returned to New York and joined Daniel Boulud at Restaurant Daniel, where she soon became sous chef at the Manhattan standard. Guarnaschelli then moved to Los Angeles for two years as sous chef at Joachim Splichal’s Patina Restaurant in West Hollywood.

In 2003, Guarnaschelli became the executive chef at Butter Restaurant, where she created her own American and green market-inspired menu. Guarnaschelli also taught at Institute of Culinary Education for 6 years and is a member of their advisory council.

In 2011, Guarnaschelli opened a new restaurant, The Darby, an old-style New York supper club with live music, a raw bar and a menu that focuses on seafood and modern reinterpretations of iconic “retro supper club” dishes.

Guarnaschelli has many national television appearances: The Today Show, CBS Morning Show and The Rachael Ray Show. She has been featured in The New York Times, Elle, New York, Time Out New York, and People.

Guarnaschelli is a regular judge on the primetime shows Chopped and The Next Iron Chef and is a regular contributor to The Best Thing I Ever Made. She also completed 3 seasons of Alex’s Day Off, a show produced by Bobby Flay, airing on Cooking Channel.

Guarnaschelli is a member of the Southern Foodways Alliance, Chef’s Collaborative and Les Dames d’Escoffier. She works to help a number of charities, especially City Harvest, Wellness in the Schools, Alex’s Lemonade Stand and SHARE.

Guarnaschelli has also contributed writing to Saveur, Wine Enthusiast, Food and Wine Magazine and Food Network Magazine. Her first cook book will come out in the fall of 2013, published by Clarkson Potter.

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