Prior to joining the founding team at Maxwell Alley, Alex worked in the Hudson Valley for over 10 years. A graduate of Bard College, she has opened and led kitchens at some of the area’s top restaurants, including Gaskins in Germantown, where she helped earn the restaurant a James Beard nomination in its first year. She worked closely with Michelin-level chef Kristopher Schram of Baeste and Relae in Copenhagen to reopen the iconic West Taghkanic Diner as an elevated, locally sourced eatery. Until joining Maxwell Alley, Alex headed the kitchen at Rivertown Lodge, unarguably one of the top restaurants in Hudson, NY. There she worked side by side with James Beard-nominated chef Efren Hernandez, who was recently named Esquire’s rising star chef of the year. While her focus lies on locally sourced and seasonally driven products, Alex’s influences come from a wide range of global cuisines, resulting in constantly evolving menus that highlight quality ingredients. Making nearly everything from scratch, including pastas, cheeses, and fermented goods, her work reflects the bounty of the Hudson Valley while also accessing the culinary refinement and resources of nearby New York City.