Chef Alex

Hailing from southeastern Alabama, Chef Alex Harrell was inspired to pursue his career as a chef after working at a small, beachside seafood restaurant owned by a family friend, eventually starting his New Orleans culinary career under the mentorship of Susan Spicer at Bayona in 1998. Over his career, Alex has worked at some of New Orleans’ most well-known restaurants, eventually accepting a position as Executive Chef at Southern Hotel’s Gloriette restaurant in Covington. Alex is a champion for the use of fresh, local ingredients and a fervent supporter of small businesses and sustainable fisheries in the region, an attribute that can be seen throughout the whole of his culinary career.