ALEX HARPER
ABOUT ME
When I was growing up, my mother would buy fresh fish each week from a fishmonger travelling from Cornwall in his van - this sparked my interest in food. I'd always run out to see what fish he had. Then we would cook together a simple meal: boiled potatoes, a few vegetables and a wedge of lemon. As I was desperate to do my work experience in a kitchen, she arranged for me to work at her friend Mary Collins's local bistro 'The Wooden Hut'. Mary was under my mother's strict instructions to put me off the hospitality industry. This backfired as I loved working in the kitchen and soon after joined Farnborough college of technology to study cooking. For my 19th birthday my mother saved up and took me for lunch at Le Manoir....
Belmond Le Manoir aux Quat'Saisons
2004 - 2009
2 Michelin Stars
I worked my way up from commis to Junior Sous-chef learning my craft from industry legend Raymond Blanc.
I soon gained a great respect for fresh, seasonal produce and understood the importance of balancing flavours.
Raymond Blanc and Gary Jones have made me the person - not just the chef - that I am today.
Texture Restaurant
2009 - 2011
1 Michelin Star
My first Head Chef role taking over the reins from Ollie Dabbous. After 1 year at the stove, the restaurant gained a Michelin Star.
Aggi taught me many things but the importance of textures and flavours in food will stay with me forever.
The Ledbury
2011 - 2014
2 Michelin Stars
Working with Brett Graham, I learnt how to work faster, harder and more efficiently. I also fell in love with cooking British game, some of which he would personally shoot in Berkshire.
It’s impossible not to get caught up with Brett’s passion and energy - it's infectious. He pushes everyone to be the best they can be.
The Harwood Arms
2014 -2016
1 Michelin Star
Only Michelin stared pub in London.
Back in the role of Head Chef I began to explore the craft of charcuterie making coppa, pancetta and the ever popular 'venison chorizo'.
Under the guidance of Brett Graham and Mike Robinson, I pushed my team to the highest standards. We were rewarded for our hard work by making it to position 5 in the top 50 Gastropubs 2016.
Neo Bistro
2017 - 2018
Michelin Plate
I set up Neo Bistro as Executive Head Chef with my friend Mark Jarvis of Anglo restaurant. My time there was short but sweet, we had some outstanding reviews and many repeat guests.
Mark pushed me to compete in Young British Foodies chef category - which I won with dishes from my menu at Neo Bistro: Cornish crab with courgettes and sea vegetables, Squab pigeon with coco beans and figs, Dark chocolate tart with malt ice cream.
Great Scotland Yard Hotel
2019 - present
5 Star Hotel
Working in partnership with Robin Gill of The Dairy Restaurant, I am currently Executive Head Chef, designing the menus for all the outlets of the hotel and managing a team of 30 chefs.
I am proud to be part of the opening team who has established this 5-star hotel in one of London's most iconic buildings.
Stages include iconic restaurants
Noma - Hibiscus - Tom Aikens - Relae
