Alex Levin

Background

About Alex Levin

After graduating from Yale and focusing on his career in management and finance, Alex Levin decided to leave the structure of corporate America and attend the Culinary Institute of America in Hyde Park, NY to follow his passion in pastry. He graduated at the top of his class and trained in New York under industry-leading pastry chefs, including Johnny Iuzzini, Francisco Migoya and Noah Carroll at restaurants Jean Georges, Cafe Boulud and the Apple Pie Bakery Cafe.Alex Levin began his role as at Michael Schlow Restaurant Group, where he leads, manages and executes profitable restaurant operations, creates pastry programs at the company’s restaurants in Washington, DC, Boston and the New England area and helps to foster strong teams at all restaurant locations.Levin moved to Washington in 2013 to serve as Pastry Chef at Michael White’s DC outlet of Osteria Morini. During his time in Washington, Alex’s desserts were heralded by numerous media outlets, including The New York Times, The Washington Post, Washingtonian and DC Magazine.Washingtonian’s “100 Very Best Restaurants 2015” issue described Alex as having developed “some of the loveliest sweets we’ve had this year”, while Zagat’s “6 DC Restaurants Where You Should Never Skip Dessert” feature, wrote that his creations are “almost too pretty to eat” – creating an “intricate ending” to the meal with “many layers and textures.”Alex was selected by Eater for its 2015 class of Eater Young Guns, which aims to identify the most promising and up-and-coming talent in the restaurant industry. In 2016, Alex earned the title of Best Pastry Chef from the Restaurant Association Metropolitan Washington. He continues to impress guests with his sophisticated, modern riffs on classic Italian and American desserts.