Executive Chef Alex Figura
A native of Washington D.C., Alex has been pushing culinary boundaries in superstar kitchens since he started his career working at Philadelphia’s Vetri Ristorante, considered by many as a benchmark for some of the finest Italian food in the U.S. After two years honing his passion for pastry and the art of bread baking, Alex staged at L’escaleta and Las Rejas, Michelin-starred restaurants in Spain, before moving to New York to work with chef Dan Barber at Blue Hill at Stone Barns. During his tenure at this acclaimed restaurant and education center, Alex further developed a true appreciation for sourcing and cooking with the freshest ingredients possible. A family move out West led Alex to Colorado’s top-rated restaurant, Frasca Food and Wine in Boulder, where he met his future business partner, Mario Nocifera. Fostering his ambition and desire to continually challenge himself, he moved to Girona, Spain to work at El Celler de Can Roca, a three-star Michelin restaurant, which was named San Pellegrino’s number one restaurant in the world in 2013, before returning to Denver to open his first restaurant, Lower48 Kitchen.