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Guarnaschelli
food network pink - Guarnaschelli, Alex

Alex Guarnaschelli

Butter Restaurant

As the daughter of esteemed cookbook editor Maria Guarnaschelli, Alex spent her childhood surrounded by food. Guarnaschelli learned to eat according to whatever book her mother was working on: one year was Classic Indian Cooking by Julie Sahni; another year was Italian with The Splendid Table by Lynne Rossetto Kasper. 

After graduating from Barnard College, she began working for acclaimed American chef Larry Forgione. She then moved to France to do a work-study at La Varenne in Burgundy and on to Paris for four day stage at the Michelin three-star restaurant Guy Savoy. Four days turned into over four years. Guarnaschelli also worked as sous chef at La Butte Chaillot, another Savoy establishment. Guarnaschelli returned to New York and joined Daniel Boulud at restaurant Daniel, where she soon became sous chef at the Manhattan standard. Guarnaschelli then moved to Los Angeles for two years as sous chef at Joachim Splichal’s Patina restaurant in West Hollywood. 

In 2003, Guarnaschelli became the executive chef at Butter Restaurant, where she creates her own American and green market-inspired menu. Guarnaschelli also taught at Institute of Culinary Education for 6 years and is a member of their Advisory Council. 

Guarnaschelli has had many national television appearances: The Today Show, Good Morning America, The CBS Morning Show and The Rachael Ray Show. She has been featured in The New York Times, New York Magazine, Food Network Magazine and People. Guarnaschelli is a regular judge on the primetime shows “Chopped”, “Beat Bobby Flay”, “Iron Chef Gauntlet” and “Food Network Star”. She is an Iron Chef on “Iron Chef America” as well.

Guarnaschelli is a member of the Southern Foodways Alliance, Chef’s Collaborative and Les Dames D’Escoffier. She works to help a number of charities, especially Alex’s Lemonade Stand. (alexslemonade.org). She has chaired the NYC “Lemon” event for the past two years. She is also involved with City Harvest, Wellness in the Schools and SHARE. Guarnaschelli has also contributed writing to Saveur, Wine Enthusiast, Food and Wine Magazine, Huffington Post and Food Network Magazine. Her second book: ”The Home Cook; recipes to know by heart” is coming out in September. (Clarkson Potter)

More about Alex Guarnaschelli

What is your ultimate comfort food?Chocolate Frosted Yellow Layer Cake with a Caramel TopIf you weren't a chef, what would you be?Marine BiologistWhat three things are always in your pantry?Caper berries Dijon Mustard BBQ Potato ChipsIf you could cook with anyone in the world, who would it be?Anne Sophie Pic