Born and raised in Marin, California, Chef Alex Williams relocated to Park City, Utah during his high school years. From a young age, Alex had a passion for cooking, and he kickstarted his culinary journey as a prep cook at the renowned Windy Ridge restaurant in Park City. He then moved on to Hapa Grill, where his Head Chef, Stan Battle, became his mentor and encouraged him to pursue his culinary aspirations. At 17 years old, Alex earned the Stein Erickson Culinary Arts Scholarship, and upon graduating from high school, he began working with classically trained sushi chef Tosh Sekikawa at the acclaimed Naked Fish Japanese bistro.

In 2010, Alex ventured to Los Angeles and secured a position at SBE's Italian eatery, Mercado di Vetro, in West Hollywood. In his free time, he catered to high-profile clients such as Olivia Wilde, Ed Sheeran, and Miranda Kerr, and later traveled as a private chef with musicians Sean Combs and Citizen Cope.

In 2016, Alex shifted his focus back to fine dining, becoming the head chef of Trois Mec, a restaurant owned by celebrity chef Ludo Lefebvre. During his four-year tenure, Alex and his team were awarded a Michelin Star, a notable achievement in the culinary world. However, the pandemic forced Trois Mec to close its doors permanently in 2020.

Determined to continue his culinary journey, Alex teamed up with Trois Mec sous chef Jordan Snyder to create a new concept - Bread Head - a fast-casual sandwich shop. With their passion for bread-making and a keen eye for sourcing quality ingredients, the duo crafted a menu of simple yet satisfying sandwiches. After perfecting their offerings through several pop-up events in 2021, Alex and Jordan joined forces with Venice Brands and former COO of the Night Market restaurant group, Michael Pasternak, to bring Bread Head to life. Currently, they are popping up at June Shine in Santa Monica while preparing for the grand opening of their first permanent location on Montana Ave, set to launch in the summer of 2023.