Alex Becker

Chef , Kearney Culinary Academy


Chef Alex has been professionally cooking since 2011. Growing up in rural Missouri gave him the appreciation for super fresh produce and the hard work that goes into farming. In autumn of 2012, Alex moved to New York to attend the Culinary Institute of America. After graduating in 2014, with an Associate’s Degree in Culinary Arts, he decided to pursue a Bachelor’s in Applied Food Science.

Alex has worked in restaurants all over the country including, Gramercy Tavern and Jean-George’s Nougatine in New York City, Four Seasons Hotel in Jackson, WY, Trezo Mare, Stock Hill and a stage at Justus Drug store around the Kansas City area. He also likes to work in other aspects of the food industry; this includes establishments like Green Dirt Farm, SD Strong Distillery, and Hudson Valley Community Gardens. Outside of the kitchen, Alex enjoys reading, motorcycles, working in his gardens, traveling and margaritas.