Alex Guarnaschelli

Guarnaschelli was the daughter of the cookbook editor Maria and John Guarnaschelli. She graduated in 1991 from Barnard College with an art studies degree in history. A year later, she received a minimum pay at an American Place in 1991. Guarnaschelli began her journey into the world of food in the kitchen with help from her mother, helping test many recipes and then editing the books. Guarnaschelli worked with Larry Forgione (whose son is Iron Chef Marc Forgione), and after that, at numerous establishments in France, New York and Los Angeles, including Guy Savoy's La Butte Chaillot. Also, she worked at Daniel Boulud's own restaurant, as well as Joachim Splichal's Patina prior to becoming Chef-in-Charge at Butter. Prior to its closing She was also the executive chef of The Darby. Chairperson of the Museum of Food and Drink's Culinary Council. Guarnaschelli launched her first cookbook in the year 2013. "Old School Comfort Food: How I Learned how cook" is a collection of autobiographical stories as well as her most loved recipes from books she's modified for her own home.