Hang Time

We’ve got quite a cast of characters among the Carpe Vino crew, so we’re building a new section of employee profiles of our staff in the kitchen and the front of the house. Leading of this new series is a profile of Executive Chef Eric Alexander.

The Sacramento media has finally woken up to what we’ve known since April 2006 when we opened Carpe Vino’s restaurant: Executive Chef Alexander is a true talent with immense skills and culinary insight. In the most basic of facilities, he directs a team that produces delightfully imaginative menus, extracts incredible flavors from any produce he touches, impresses the most demanding of foodies, manages costs and people like a true professional and does it all with a level of modesty and humanity that endears him to every member of the Carpe Vino family.

Four stars (out of four) from the Sacramento Bee; five stars (out of five) from Sacramento News & Review; and three years in a row, his kitchen has been named among the Top 100 Best in America by OpenTable. . .and no one deserve it more than Chef Alexander. He has worked hard to perfect his craft and at this moment, he’s at the top of his game.

Raised in Vestal, NY, not far from Binghamton, Chef’s life in cooking began in his family’s kitchen. “I loved the feeling of cooking for someone and then getting their reaction,” he said. “I liked giving them something they didn’t expect and the act of doing something for someone else. . .I get that same feeling today.”