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On this week’s Chefs Without Restaurants podcast, I speak with chef Alex Smith. While Alex has been in the food and beverage industry for over 20 years now, he’s only spent the last 10 years cooking. He started out in the front of the house, but discovered a passion for cooking. He’s been a line cook, kitchen manager, head chef and pitmaster. He’s worked at Fairmont resorts, five diamond restaurants, franchises, recreational cooking schools, and privately owned restaurants. He’s open seven restaurants, three as head chef.
The past few years, Alex has focused on barbecue, working at Mighty Quinns, Hometown BBQ (both Brooklyn and Miami), and even going to Paris to help open Melt barbecue.
You’re going to hear about his career path, and what he’s learned from opening a number of restaurants. I also got to talk to him about what he’s working on now, and what’s next.
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Outro music provided by podcast guest Dylan Ubaldo (check out Toyomansi)
Intro Music: District Four by Kevin MacLeod