Celebrity Chef.
Food Critic.
Book Author.
One Hungry Mind.
I’m Chef Alex Silverfox. I’ve spent a lifetime chasing plates, not trends. From white tablecloth temples to greasy spoons at 3 a.m. I’ve cooked in the heat, eaten in the dark, and watched more than one “concept” restaurant die on the pass. This is where it all lands: honest reviews, sharp-edged stories, and the kind of personal chef insight you only get after burning your fingers for a few decades.
Who’s Behind the Plate?
If you’re here, I’ll assume you’re hungry for more than pretty photos. I’m Chef Alex Silverfox, somewhere between chef, critic, and storyteller. I’ve spent decades cooking, tasting, and quietly judging what ends up in front of me – in kitchens, dining rooms, and back alleys most people never see.
I’m not here to hype your favorite spot just because it’s on Instagram. I’m here for food that tastes like someone gave a damn. Technique, product, soul – in that order.
These days I write more than I cook for a living. I still step into the kitchen when it matters: private dinners, small circles, people who actually want the story behind the plate, not just the photo.
If you’re here for honest opinions, flawed heroes, and plates that have something to say, you’re in the right place. If you want the longer version of how I got here, read my full story.
From my kitchen: recipes, techniques, and stories
I don’t cook restaurant food at home. I cook the kind of food that keeps you coming back to the stove – simple on paper, layered in the pan. These recipes aren’t “content”. They’re things I actually make for myself, for people I care about, and for the rare nights when the table matters more than the photo. If you want to go down the rabbit hole of how flavor actually works, there’s a whole world of serious writing on it – from classical the French recipes of Ecoffier to modern flavor science.
“You can hide a lot behind lighting, music and Instagram, but the first bite still tells the truth.”
– Chef Alex Silverfox
- What to do with Thanksgiving LeftoversIn this piece Nobody Talks About This Part Rule One: Stop Treating Leftovers Like Garbage The Breakfast Shift: Turkey Fat, Gravy and Eggs The Bowl of Sanity: Ramen, But Make It Thursday The Sandwich Everyone Pretends They Invented… Read more: What to do with Thanksgiving Leftovers
- What I See When I Read a Restaurant Menu – An Honest, Unfiltered Breakdown
In this piece Before I Even Open the Menu The First Scan: Sections, Size and Panic Starters: Where the Kitchen Starts Talking Mains: What the Kitchen Is Really Betting On Specials and “Chef’s Recommendations” What I Actually End… Read more: What I See When I Read a Restaurant Menu – An Honest, Unfiltered Breakdown - How to Read a Restaurant Menu Like a Chef (and Not Get Played)In this piece Why the Menu Matters More Than the Décor Language Traps and Menu Bullshit Red Flags Chefs See That Guests Miss Green Flags: When a Menu Knows What It Is How to Order Like Someone Who… Read more: How to Read a Restaurant Menu Like a Chef (and Not Get Played)
- Why Most Restaurant Reviews Are Useless (and What I Look For Instead)In this piece Who Is This Really For? Why Most Restaurant Reviews Are Useless What Actually Matters to Me What I Don’t Owe You What You’ll Get From Me Instead Why most restaurant reviews are useless has nothing… Read more: Why Most Restaurant Reviews Are Useless (and What I Look For Instead)
- Mastering the Art of Flavor: A Guide to Culinary AwarenessWhen it comes to experiencing food, many of us often settle for just tasting. However, to elevate our culinary journey, it’s essential to dive deeper into the concept of flavor profiles. Understanding the elements that contribute to flavor can truly transform your cooking and dining experiences.
Private Dining & Personal Chef Services
I don’t run a catering company. I’m not here to feed a hundred people chicken breast on a buffet line.
I design small, focused dinners for people who care about where their food comes from and what it’s trying to say. Menus built around stories, places, and memories – yours and mine.
Think:
– A quiet dinner at home that feels like a chef’s table.
– A tasting menu inspired by a city, a trip, or a season of your life.
– A night where phones stay in pockets and the only algorithm is the order of the courses.
It’s not cheap, it’s not for everyone, and that’s exactly the point. If you’re still interested, get in touch about a private dinner with Chef Alex SIlverfox.
For restaurateurs who want the real thing
If you’re looking for a “friendly influencer” who’ll post a carousel, tag your brand six times and call everything “amazing”, I’m not your guy.
If you want a honest, detailed review from someone who actually understands what’s happening on the line – the pressure, the margins, the compromises – then we can talk. I don’t guarantee praise, I don’t sell stars, and I don’t write from the PR brief. I sit down, I eat, I watch, I listen. And then I write what I saw and tasted.
If that still sounds good to you, invite me. But do it because you believe in your food, not because you need another pretty post from Chef Alex SIlverfox