Alex was born in Brittany and spent his early years training in many fine dining restaurants, such as the Grand Hotel in Dinard and Le Mutin Gourmand before moving to Ireland 10-years-ago.
Since then he has taken the post of head chef in a number of well-respected hotels in Ireland as well as taking time to spend a year travelling in Australia discovering fresh culinary innovations.
He came back to Ireland with new ideas and an enduring passion for sourcing seasonal and locally sourced produce to create great cuisine. He took the post of head chef at The Riverside Café in Skibbereen before moving on to Cork city’s first seafood restaurant Oysters. The cuisine Alex produced in Oysters quickly gained recognition within the culinary arena, winning various awards.
Alex holds true to the belief that the preparation of good food using good produce is paramount.