Chef Alex Williams was born and raised in Marin County and spent the latter of his youth in Park City, Utah. Alex started his career at the age of 16 as a prep cook at Windy Ridge, an American bistro, followed by work at Hapa Grill, where his Head Chef and mentor Stan Battle encouraged him in his culinary pursuits. At age 17 Alex received the Stein Erickson Culinary Arts Scholarship, and after high school he started working under classically trained sushi chef Tosh Sekikawa in the award winning Naked Fish Japanese bistro. Alex eventually returned to Hapa Grill and ran the sushi bar.
Alex spent the next few years as a traveling chef for Citizen Cope and Sean Combs, eventually landing him in Los Angeles where he became a private chef for celebrities such as Olivia Wilde, Ed Sheeran and Miranda Kerr. In 2013 he became partner and head chef of Shred Juice Cafe where he developed the menu and kitchen. In 2016 Alex decided to switch it up yet again and return to the restaurant business. He currently works as Chef de cuisine at Ludo Lefebvre's critically acclaimed, Michelin star restaurant Trois Mec.