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Alejandro, Lilly's dinner sous-chef and newest member of a great team, is truly an international culinarian: he was born in Japan, but raised in Heidelberg, Germany ("I was an Army brat," he quips). And while his father was Mexican, his mother is Korean. Here in Kentucky, he graduated from Louisville's Sullivan College, with a degree in culinary arts.
His experience in the cooking world, after college, has been eight years cooking under chefs Scott Crim, Mike Cuhna, and David Moler. Alejandro says, "They were true mentors!"
The international influences show up again in the influences that led him to become a chef, because of friends, and his mother and father -- "both great cooks!" he adds. Living overseas, he loved eating great food from mom and pop-style restaurants -- in Germany, Italy, Spain, Portugal, France, and Holland.
Cooking at Lilly's, Alejandro says, is a real challenge; but he loves "working under the fire!!!" He says he love "creating good food with great presentation." People matter to him: he declares that what keeps him going in this profession is a combination of "my father, all my friends and family, and fellow chefs that have a passion for food."
Cuisines he most enjoys cooking, both in the restaurant environment and at home, include Italian ("because it's fun!") and French ("because it's all detail!").
Welcome, Alejandro!
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