Alex was born in November 1975 in Frankfurt Main Germany. In his parent’s house, home cooked meals were always very important as his Mum was a trained Chef and used fruit and veg from their own garden or farmers markets, and the family raised rabbits for the table and Alex caught fresh water fish.

He developed his passion for food and wine through the importance of eating well at his family dinners where the food was always the highlight and well executed, accompanied by his father’s homemade wines and gathered produce.

He started his career at an early age of 16 in a hotel kitchen near his hometown. Alex joined the Army force for some years as a young trained chef in the army kitchen to learn the kitchen drill and develop discipline. Further highlights in his cooking career in Europe were first class hotels in Austria and a Michelin star restaurant in Scotland.

He arrived in NZ in Feb. 2006 and worked for more than 5 years with Simon Wright at the French Café as Executive Sous Chef. It was a great time for him to develop further skills and knowledge.

Also Alex worked as Head Chef at O’Connell Street Bistro where he showcases his talent and kitchen skills and has been rewarded with Metro magazine award of “Best Smart Dinning” 2013 and a Cuisine magazine “One Hat” award 2013

Alex is a keen hunter and fisherman and enjoys growing his own fruit and veg now for home dinners. He likes to source and prepare his own fish and game all the way from the field to the table.

In his spare time Alex spends time with his family and is maintaining his fitness through his love of working out and mountain biking. He enjoys travel and always plans restaurant visits or other food and wine stops.

He loves the outdoors and believes in a healthy diet and has sound certified nutrition knowledge of his own. His ethos is “You are what you eat”