Meet The Chef
'Vegetable-Forward Cooking with a Rhythmical Flair'
My name is Alexis, and I am the founder and chef of Syncopated, where I empower you to cook to the 'beet' of your own culinary rhythm. For me, cooking is all about being present in the moment, listening to the ingredients themselves as well as what my mind desires; I use basic rules and techniques to guide me but allow my imagination and the rhythm within the food to take my dishes in a truly personal, unexpected direction. With over 10 years of professional experience in some of New York's top restaurants, I am grounded in a strong foundation from which I love to break away whenever possible. For me, recipes are the starting point - while they provide great inspiration and structure, I never follow them strictly, letting the food lead the way to the end result.
Along with graduating at the top of my class from both The Culinary Institute of America and Cornell University's School of Hotel Administration, I spent time in the kitchens of Balaboosta - where I am currently the sous chef, two Michelin-starred Aquavit, Dirt Candy, Annisa, and L’Artusi. Over the years, I have studied a wide range of ingredients and ideas, enabling me to develop a diversified culinary foundation.
I am also enamored with spices and bringing a global perspective to my cooking whenever possible. A winner of the Minor's Flavor Expedition Recipe Contest, I was fortunate to travel through Paris, Lyon, and Valence as part of my prize, and I have also worked in the kitchen at Oaxen Krog in Sweden along with visiting Switzerland and Israel over the past few years. I enjoy pulling from my career, travels, and Jewish culture as I create my menus, with each dish often corresponding to a special moment from my past and presented with a fascinating, undeniably delicious twist.
As a dancer at heart as well, I am a huge fan of taking classes throughout the city with my younger sister Tori (one day to be performing on Broadway!). I also have always excelled at business writing and proper grammar (who knew!) and continue to dedicate free time to resume consulting at Let's Eat, Grandma. And with whatever time I have left, I can be seen sharing my love of F.R.I.E.N.D.S. any chance I can.