Chef Alex Hrvatin, a Cleveland native grew up hunting, fishing, foraging, and gardening with his family. This experience of food related activities built a foundation for love and appreciation he has for food. One of Alex’s favorite activities is to prepare and share delicious and wholesome meals with his family and friends. After realizing how powerful those experiences were, Alex decided to enroll in Culinary School. This led him to an externship at Momofuku’s Ma Peche in Manhattan and then to graduate from the Culinary Institute of America, Hyde Park in 2012. Upon graduation Chef Alex came back home to work for Moxie and Red The Steakhouse in Beachwood, OH. After almost 3 years Alex moved west to Oakland, CA where he was a Sous Chef for Revival Bar + Kitchen, Berkeley’s first whole-animal focused restaurant. He spent the following two years working as a Chef with Forage SF, a roving underground supperclub who specialized in serving wild food. While in the Bay Area Alex spent a year working at the regionally renowned Ramen Shop learning the craft of making alkaline noodles and working with Japanese ingredients. Chef Alex then returned to Cleveland in 2017 and rejoined Moxie but this time as Chef De Cuisine. After a year Alex moved on to be the Executive Catering Chef for Spice Catering Company. For two years Chef Alex executed events from 10 to 350 people anywhere and everywhere in northeast Ohio. There he refined his cooking style and was able to serve a plethora of delectable wild mushrooms, and plants native to Ohio.