February 20-24, 2019 Miami Beach
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Becker Alex HS e1539025748862 400x400 - Becker, Alex

Named Best Chef by New Times Broward-Palm Beach in 2016, Executive Chef Alex Becker brings to Kuro more than two decades of restaurant experience, including work at celebrated worldwide Japanese restaurants Katsuya and Nobu. At Kuro, Becker, who also serves as the Seminole Hard Rock Hotel & Casino’s creative culinary director, sources the best quality product available for the restaurant’s new-style Japanese creations – dishes grounded in tradition yet progressive in concept and execution.

Becker discovered his love for the craft of cooking at age 15 working in restaurant kitchens in his hometown of... READ MORE

Named Best Chef by New Times Broward-Palm Beach in 2016, Executive Chef Alex Becker brings to Kuro more than two decades of restaurant experience, including work at celebrated worldwide Japanese restaurants Katsuya and Nobu. At Kuro, Becker, who also serves as the Seminole Hard Rock Hotel & Casino’s creative culinary director, sources the best quality product available for the restaurant’s new-style Japanese creations – dishes grounded in tradition yet progressive in concept and execution.

Becker discovered his love for the craft of cooking at age 15 working in restaurant kitchens in his hometown of Atlanta. Upon graduating from Johnson & Wales University in 1999, Becker spent four years working for the Italian eatery di Paolo in Alpharetta, Georgia, where he held various positions, including general manager, sommelier and executive chef. In 2004, Becker started the globetrotting chapter of his career at Ristorante Gardenia in Turin, Italy, a Michelin-starred restaurant. A year later, he turned his hunger for culinary intellect to Japanese cuisine and began a seven-year career at Nobu, including stints at New York, Hawaii and Los Angeles locations as executive chef. Later, as corporate executive chef of Katsuya in Los Angeles, he opened multiple restaurants for the brand across the globe.

Becker holds an associate degree in culinary arts from Johnson & Wales University, a master’s degree in Italian culinary arts from the Italian Culinary Institute for Foreigners (ICIF) in Asti, Italy, and has also been accepted into The Court of Master Sommeliers.

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