Aleixandre Sarrion is an ambitious young chef with a passion for food, wine, architecture and art. These are all fuelled by an inexhaustible energy and limitless creative innovation.
Alex came to the UK at the age of 17 hungry to learn and succeed and by chance he undertook his first job as a commis chef at the Michelin-starred Read’s Restaurant in Faversham, Kent.
After 8 months learning the basics of French cuisine, he then decided to return to Denia to extend his knowledge of Spanish cuisine. There his connections enabled him to do ‘Stage’ work at Quique DaCosta, a restaurant with 3 Michelin stars and renowned for its creativity and avant-garde style of cooking.
This was to form a solid foundation for his future, and after 3 years in Spain, he moved to the UK to further broaden his experience and continued to work under such Michelin star chefs as Tom Aikens, Michel Roux Jr and Nuno Mendez. He is currently working as Executive Chef at Crosby Hall. This latest experience in the UK has enabled him to cook privately for Her Majesty The Queen, David Cameron, Tony and Cherie Blair, Gloria Estefan, Paul Gasol, Shirley Bassey, Jung Ho-Sang, Ahn Sung-Ki, Queen Noor of Jordania, Boris Johnson, Arlene Foster (N. Ireland Prime Minister) amongst many others.
His passion extends to many types of cuisine – Spanish, French, Peruvian, Thai, Indian, Cantonese and Japanese. In his spare time, he seeks to travel to world destinations where gastronomy is the main attraction.