Alex Guarnaschelli

Chef, TV Personality

New York

Chef and TV personality Alex Guarnaschelli is the executive chef at New York City’s Butter and the host of several Food Network shows. The daughter of a cookbook author, she began her career at Larry Forgione’s An American Place after graduating from Barnard College in 1991. Alex went on to receive a Grand Diplome from Ecole de Cuisine La Varenne in Burgundy, France. She worked under Guy Savoy in Paris and then became sous chef at Savoy’s bistro La Butte Chaillot. Before joining Butter in 2003, she also worked with Daniel Boulud in New York City and Joachim Splichal at Patina in Los Angeles. In addition to her work at Butter, Guarnaschelli is a Chef-Instructor at the Institute of Culinary Education, helms the kitchen of the New York modern dining and cabaret concept The Darby and is a recurring judge on the series Chopped.

  • On March 29, 2013
  • On March 29, 2013
    Hayley Bosch is now following Alex Guarnaschelli
  • On March 29, 2013
  • On March 29, 2013
    Alex Skjong is now following Alex Guarnaschelli
  • On March 29, 2013
    Sarah Gleim is now following Alex Guarnaschelli
  • On March 29, 2013
  • On March 29, 2013
  • On March 28, 2013
    Alex Guarnaschelli answered the question: Alex Guarnaschelli

    If Alex Guarnaschelli were cooking tonight, where would she buy the ingredients?

    Dickson’s, which is the butcher shop at Chelsea Market. I’d get a cockerel, throw it in the oven on a bed of rosemary and potatoes. I don’t think you’ve ever had a chicken as good. I won’t lie to you.

    My agenda would begin at Posman Books, it just opened at Chelsea Market. I would go in and browse around, maybe get inspired. Then to Dickson’s for the chicken. Then Manhattan Fruit, the produce store at the market and buy what, oranges or tangerines or clementines, they pretty much have them all the time. I’d throw them in with the chicken. Then some ice cream from L’Arte del Gelato — half dark chocolate, half pistachio.
  • On March 28, 2013
    Alex Guarnaschelli answered the question: Alex Guarnaschelli

    What are Alex Guarnaschelli’s favorite cities?

    I am smitten with Charleston. The connection that this small group of chefs have is inspiring, as is the great food that they are creating. They are working with ingredients from around the world, like mangos, that come in — and have been for a long time — as it is an important port city. But they are also handling seasonal and regional food beautifully. Mike Lata at FIG. Sean Brock at Husk — he has his own garden and making all kinds of beautiful charcuterie. The cocktail scene is thriving there.

    I love to just walk around. I love to have a great lunch and walk around all those beautiful squares and historic mansions and homes and go to Fort Sumter. Very historic and very relevant to American history. That is important to me. Really important. And to walk off a meal while I am traveling is important. When you walk you see so much. And all the Gullah history and cuisine is important. Real America. Oh and just to have delicious, simple hominy and biscuits. A good walk after that is very necessary.
  • On March 28, 2013
    Alex Guarnaschelli answered the question: Alex Guarnaschelli

    What does Alex Guarnaschelli order when she dines out?

    I have to say, I try not to have expectations and let the experience begin when I walk through the doors. I try to go with no pre-conceived notions of what will happen. I just let it happen. To me, every restaurant is like a play or a movie or a TV show. I like to come in and experience it firsthand in my own way so that a hot dog or charcuterie or a baked potato with a pound of shaved truffles, it’s all the same to me. If there’s some dedication behind it, some passion. Is there a point of view? Is it a new take on a classic? I love the classics re-invented. I am a sucker for it. I love that. I admit it, it’s something I really like to see and I gravitate towards that. You know I grew up with a mother who’d caravan 1,000 miles all over the place for the perfect omelet. Get in the car! I am always searching for new experiences.
  • On March 28, 2013
    Alex Guarnaschelli answered the question: Alex Guarnaschelli

    What kind of shops does Alex Guarnaschelli like?

    I am always looking for bookstores. As the daughter of a cookbook editor, I can’t help myself. Especially the small, Mom and Pop ones or places that specialize in travel like I mentioned. I have a natural passion to support these places I have such respect and always want to support those people. Like Joan, I’ve seen her watch food go out to a table and without being evil, she’ll go to the kitchen and re-make the dish and bring it out to the customer. She is terrific beyond belief. I can’t explain what it feels like when she is standing at her place, in one of signature long-flowing skirts, you can believe it. You can say they are just eggs. No not so. She learned to make omelets from Dione Lucas. You can keep your puff pastry and sausage. I’ll take a little bit of her sour cream and mushrooms.
  • On March 28, 2013
    Alex Guarnaschelli answered the question: Alex Guarnaschelli

    What does Alex Guarnaschelli collect when she travels?

    I have a lot of friends who collect all sorts of things. This may sound boring, but I do — I collect menus. I am shameless. I leave the beautiful leather covers, but I roll up the menus and put them in my pocket, so I am a low-grade thief. They are not only a great memory to have, but it’s about the travel experience. You don’t always remember what you ate. Or you do remember, but having the whole menu at home with you reminds you of the context of the experience. The whole memory. A big part of a restaurant, whether we realize it or not, is the ritual of changing the menu. I find it’s the best way to reenact it. It’s a temporary art form. That’s thing about an edible art form — it’s fleeting.