Alex Eusebio is one of the chefs on Bravo's reality cooking competition, "Top Chef 5: New York."
Alex Eusebio currently serves as Executive Chef /Partner at a small boutique restaurant in Los Angeles, Calif., Restaurant 15. Alex Eusebio's culinary career is based primarily in small individually owned restaurants, which is fitting since he has a personal relationship with food and finds his creativity is best expressed in those intimate circumstances. Born in Madrid, raised in the Dominican Republic and then New York City, Alex Eusebio has a very distinct cultural background that fuels his passion for cooking. Classically trained in French and Spanish cuisine, Alex Eusebio often plays with Caribbean flair to add depth to his food. When not training for marathons, Alex Eusebio enjoys making one of his favorite dishes, Paella.
Age: 33
Hometown: New York, New York
Current Residence: Los Angeles, California
Profession: Executive Chef, Restaurant 15
Culinary Education: The Institute of Culinary Education (ICE) – New York, New York
Favorite Fall Recipe: Duck Confit – Duck breast, onions, carrots, celery, cloves, cinnamon, duck fat, fresh herbs
Favorite Simple Spring Recipe: Red snapper with guava beurre blanc, guavaberry and sweet plantain hash
Alex Eusebio currently serves as Executive Chef /Partner at a small boutique restaurant in Los Angeles, Calif., Restaurant 15. Alex Eusebio's culinary career is based primarily in small individually owned restaurants, which is fitting since he has a personal relationship with food and finds his creativity is best expressed in those intimate circumstances. Born in Madrid, raised in the Dominican Republic and then New York City, Alex Eusebio has a very distinct cultural background that fuels his passion for cooking. Classically trained in French and Spanish cuisine, Alex Eusebio often plays with Caribbean flair to add depth to his food. When not training for marathons, Alex Eusebio enjoys making one of his favorite dishes, Paella.
Age: 33
Hometown: New York, New York
Current Residence: Los Angeles, California
Profession: Executive Chef, Restaurant 15
Culinary Education: The Institute of Culinary Education (ICE) – New York, New York
Favorite Fall Recipe: Duck Confit – Duck breast, onions, carrots, celery, cloves, cinnamon, duck fat, fresh herbs
Favorite Simple Spring Recipe: Red snapper with guava beurre blanc, guavaberry and sweet plantain hash