Meet Chef Alex

Chef Alex has been working professionally as a chef for the past fifteen years, teaching cooking classes and hosting dinners across Durham Region and the Greater Toronto Area. A graduate of Liaison College's Culinary and Hospitality Program, he believes food has the power to bring us together and create important conversations.

His love for locally-sourced ingredients inspires recipes that are accessible and simple to recreate in your own home. He believes that when we use high-quality ingredients, we can practice simplicity in the kitchen and still enjoy elevated dishes.

Chef Alex teaches farm to table tourism at Durham College and hosts "The Roaming Chef" on Bell Fibe TV1, where he explores the connections between local farms and great food. He often makes expert appearances on "The Good Stuff with Mary Berg" and his work with Durham Tourism's "Page's Platefuls" blog was recognized with a MarCom Awards Gold Medal in 2025.

What Makes Chef Alex Different

When you book Chef Alex for a private dining event, cooking class, or culinary consultation, you're getting more than just a meal—you're accessing Durham Region's most extensive network of local food producers. This means seasonal menus featuring ingredients at their peak.

"Great food begins with great relationships - with the land, with our farmers, and with each other. Every meal is an opportunity to honor the journey from seed to plate."

Your Benefits

✓ Customized menus designed around what's actually in season in Durham Region right now
✓ Meet-the-producer experiences available for corporate events and team building
✓ Educational cooking classes where you'll learn professional techniques that work in home kitchens
✓ Restaurant-quality execution backed by culinary training and modern innovation

Frequently Asked Questions

What is your favourite thing to cook?

Easy - PASTA.

Do you have a speciality cuisine?

I truly enjoy cooking dishes inspired by many different cuisines! If I had to pin down an exact cuisine, I'd say Canadian farm-to-table with a Mediterranean background.

How far in advance should I book you for any of your services?

To be safe, I'd recommend booking 6 weeks in advance.

Do you have a maximum number of guests you can cook for?

I can generally cater up to 150 people, however I preferably enjoy hosting small intimate gatherings of 20 or less. However just be sure to ask!

Do you have a set menu and price list?

I work directly with you to create a menu that suites your tastes and the number of guests you have! I also work directly with my local farms and markets to source my ingredients. This being the case, menus are always different and therefore prices can vary. I'm always happy to chat - so just reach out!