Today we’d like to introduce you to Alex Casey.
Hi Alex, so excited to have you on the platform. So before we get into questions about your work-life, maybe you can bring our readers up to speed on your story and how you got to where you are today?
Adopted from Seoul korea at 6 months old, grew up in fredericksburg va. went to masaponax highschool graduated 2010. my mom taught biology at mary wash for 30 years. my dad had his own private practice for internal medicine also in town. after highschool i moved to washington and started working for Chef Jose Andres at Jaleo. i really had no idea why i was working in kitchens but i immeditely fell in love with the progression of learning and skills i could learn every day in that kitchen. i learned spanish because no employesss spoke english and all the orders and labels in the kitchen were in spanish. from there i started another job at an asian restaurant called zentan where i started learning foundations and techniques of pan asian cuisine. fast forward a few years i started working back with jose andres group and worked at Mini Bar DC. There we received two Michelin stars, at that time i had no idea what that meant. that was the spark to my whole career. i was there for 3 years. ii gained a mentor chef josh there, i remember asking him where am i supposed to work after this (being this was the best restaurant in the city at the time). He put me in link with my now main mentor Frank Ruta, he was the chef of the white house during raegan and bush era. from there i opened to restuants with him as his chef. i went from molecular gastronomy like Alice and wonderland on food to classical french techniques and flavors. Ruta wanted me to modernize his food with my experiences. i wanted to become a sous chef at 25 i became that at 23 then i was like i want to be a head chef by 30, i opened my own restaurant here in Fredericksburg at 28 im five years strong.
grammer spelling all that is not great in this little bit, im chef i cook food. but thats about me give or take. theres is a lot in between.
Alright, so let’s dig a little deeper into the story – has it been an easy path overall and if not, what were the challenges you’ve had to overcome?
what is smooth? life isnt always smooth. you have a bad day but its not a bad life. so many struggles so many failures so many fuck ups. the list can go forever but what your seeing now and the version on me is the evolution of all those struggles
As you know, we’re big fans of you and your work. For our readers who might not be as familiar what can you tell them about what you do?
cook, chef, artist, business owner, vibe creator, energy pilot
i run a restaurant and cocktail bar, we are the best at pairing flavors with vibes.
i am most proud of my team
our personalities set us apart from others
Contact Info:
- Website: https://www.cheekysfxbg.com
- Instagram: cheekys.fxbg
- Facebook: cheekysinfxbg
