With exposure to a pool of peers in the culinary field, educational symposiums, and national conventions, Alex’s knowledge broadened and his opportunities grew. Each year, ACF holds focus classes together. It was through this program and mentorship that Alex was able to meet and work with master chefs like Charlie Trotter and others from NY, CA, and Chicago. He says that set the tone for his career.
While still attending KCC, Alex was hired at Wrangler’s Restaurant in Waimea town by Chef Kimo Akana. Working at Wrangler’s allowed Alex to pay for school and gain experience in the kitchen. 4 years after Alex joined the team at Wrangler’s, Chef Kimo exited his role and Chef Alex was promoted, staying a few more years.
In 2001 Alex joined TS Restaurants where he made a home for 17 years working between Duke’s Kalapaki & Keoki’s in Poipū. At Duke’s, he met our Food and Beverage Director, Cory Dotario, who hired him as a cook and then promoted him to sous chef. He worked for 7 years as a sous chef for Cory and went on to the title of executive chef for an additional 10 years while at TS Duke’s. TS graciously supports continuing education within their organization and as a result, Alex was sent to Napa to expand his skills. At the culinary institute in Napa, he took classes in food & wine, and Chef Alex and Cory reunited when he brought Cory to us at Timbers.
These experiences, coupled with the rural and authentic local style upbringing, have layered Alex’s talents to where he is today. It’s that innate feeling of sharing his aloha that Chef Alex brings to each and every dish prepared at Hualani’s restuarant.