Biography
Biography
Inspiration I Seeing the world through a gastronomic lens!
Born in Le Mans (France), Alexis was inspired by his grandmother’s talent in the kitchen and he grew up with a love of quality, homegrown produce. Nowadays, Alexis’s inspiration comes from everywhere, whether from cookbooks, other Chefs, browsing the produce aisle at the market, or travelling the world. From selecting the finest ingredients to ensuring impeccable and artfully presented dishes, he maintains a steadfast and careful attention to all details at every step. A style of cooking that emphasizes fresh, local, and high-quality produce, using both classic and modern cooking techniques. An ambitious cook, Alexis enjoys the challenge of creating dishes that will leave a lasting impression.
Experience
Alexis became an apprentice at the age of 15 in Le Mans, France, where he began expanding his culinary skills by training with renowned Chefs, who taught him the rigor and rewards of working as part of a team. At the same time, he worked on honing his already fine-tuned baking skills. After earning two vocational diplomas in cooking, pastry and chocolate confectionery from Nantes Academy in 2004 and 2005, he moved to the French Alps in the charming village of La Clusaz, working in the highly regarded “Relais & Chateaux” hotels and restaurants. Alexis accumulated experience in a variety of kitchens at prestigious establishments, such as the Goring Hotel Dining Room, a five-star hotel in Belgravia, (London, Royal Warrants of Appointment), as well as running the catering departments as Sous-Chef of the Airbus Group (presidential private dining room). He also worked at the three-star Michelin Guide restaurant Guy Savoy in Paris, France.
Dedication
After years of restaurant experience, Alexis knew he could bring fine continental and island dining into people’s homes and this why he founded Private Chef Sxm. Alexis and his wife, Tessa, both share a passion for travel, discovering world cuisines, and dining at a variety of gastronomic restaurants. This enables the pair to gain inspiration from the industry in order to stay on top of the latest trends; both are dedicated to sharing their passion for food and private fine dining experience.
