Alex Pena

Sous Chef

Born and raised in Santo Domingo, Dominican Republic, Alex was exposed to agriculture at an early age. He would visit his grandfather's farm in Monte Cristi every summer where he would learn the importance of harvesting rice, tobacco, plantains, and even feeding and raising animals such as guinea fowls, pigs, and cows. In 2014, he moved to New York City to attended the Institute of Culinary Education to begin expanding his knowledge and gain experience in the greatest food/restaurant city in the world. Having worked at various restaurants throughout his career, including everything from large chains, small independent restaurants, all the way up through Michelin star rated establishments, Alex is very proud of his well rounded experience throughout the years. His background includes time spent at Le Train Bleu in Bloomingdale’s, La Sirena, Cut by Wolfgang Puck, Charlie Palmer Steak,  Crown Shy, and more. Alex  is very excited to be a part of such an amazing team at One White Street and also work directly with fresh produce from Rigor Hill Farm for it always reminds him of his upbringing in the Dominican Republic and where he's from.