Alex Guarnaschelli

Guarnaschelli was born to Maria Guarnaschelli as well as John Guarnaschelli. Barnard College awarded her a master's degree in art history in 1991. One year she received a minimum wages at the American Place in 1991. Guarnaschelli's first culinary experiences began while watching her mother try out a range of recipes in her kitchen while editing books. Guarnaschelli interned under Larry Forgione (whose son is Iron Chef Marc Forgione), and after that, at numerous restaurants across France, New York and Los Angeles, including Guy Savoy's La Butte Chaillot. Before becoming part of Butter as their executive chef, Guarnaschelli worked for Daniel Boulud at his eponymous restaurant. She was the executive chef of the Darby restaurant until its closure. She is chair of the Museum of Food and Drink's Culinary Council. Guarnaschelli published her first cookbook in the year 2013. "Old Home Comfort Food: My Way of Learning to cook" includes the author's autobiographical details and her favorite recipes, which Guarnaschelli developed from her work experience. Alex Alex Alex

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