I didn’t become a chef because I liked cute aprons or dinner parties. I became a chef because food was the only language that ever made sense to me. Before I knew how to say what I felt, I knew how to burn, salt, taste and try again. This page is about Chef Alex Silverfox – where I come from and what I do now.
My Journey: Three Decades in the Kitchen
I’ve spent more than three decades chasing plates, not trends. From white‑tablecloth temples where the room hushes when the plates hit the table, to fluorescent‑lit diners at 3 a.m. where the grill never really cools down.
Along the way I’ve watched food trends rise and fall, from molecular gastronomy to whatever buzzword is trending this week.
If you’re here to understand who I am beyond the plates, this is what “about Chef Alex Silverfox” really means.
The Critic’s Eye: Reading the Plate
That’s what I do now. I cook sometimes, but I read plates for a living.
I’m Chef Alex Silverfox – chef, food critic and author. I write the kind of things I wish someone had told me when I was young, broke, and elbow‑deep in prep: how flavor really works, what separates a good restaurant from an expensive disappointment, and why most food writing sounds like it was written by a PR intern who doesn’t eat carbs.
I’ve been the one sweating on the line, praying the fryer doesn’t die in the middle of service. I’ve been the consultant brought in to fix a menu that’s bleeding money. I’ve been the guy sitting alone at the bar, watching a restaurant from the corner of my eye, counting covers and listening to the way a room breathes when the food is honest – or when it isn’t.
What I Do Now: Writing, Teaching, Private Dining
These days, I split my time between three things:
- Writing – restaurant reviews, essays, books and the kind of kitchen stories that don’t make it into glossy magazines.
- Teaching – helping cooks, creators and restless minds understand flavor, storytelling and what it really takes to put something meaningful on a plate.
- Private dinners – small tables, short guest lists, menus built around people instead of plateware. Get in touch if you’re interested.
My Philosophy: Honest Food, Honest Words
I don’t write to be “nice”. I write to be fair. There’s a difference. A restaurant can be rough around the edges and still be worth your time. It can also be perfectly lit, perfectly plated, and completely dead inside. My job is to tell you which is which, without hiding behind buzzwords or influencer bullshit.
If you’re here for polite star systems and sponsored love letters, you’re going to be disappointed. If you want honest opinions, flawed heroes, and food that remembers it’s supposed to taste like something, you might feel at home.
What You’ll Find on This Site
This site is my landing zone after a lifetime in kitchens, hotels, back alleys and dining rooms. It’s where I put the stories, the reviews, the recipes and the hard‑earned lessons from burning my fingers more times than I can count.
I don’t have all the answers. But I’ve seen enough to know when the food has something to say – and when it’s just noise on a plate.
If you care about that difference, pull up a chair.
I’m Chef Alex Silverfox. If you ever wondered who’s behind the reviews and the stories, this page is the closest thing to a real “about Chef Alex Silverfox” you’ll get.