About

Alex SorensonAlex Sorenson, Founder and Owner

Alex founded Blank Slate Culinary after a decade of working in the hospitality industry and realizing that he enjoys and thrives under the constant challenge of new projects and helping others realize their business goals. He has had notable successes in a wide range of areas, including garnering a strong one-star review from the New York Times in 2011 as the opening chef of Colonie restaurant in Brooklyn, and running one of the best restaurants in East Africa, Rwanda’s Heaven Restaurant.

Alex has worked in over ten kitchens in New York City, ranging from a casual French bistro to fine dining farm-focused New American to French-Japanese to boutique catering, including time in Michelin-starred kitchens. He has worked his way up through the ranks and in the process seen the good, the bad and the ugly, what works and what doesn’t. In addition to his restaurant experience, he has worked with most top-tier caterers in NYC, and has run a few of their kitchens. He has also been a private chef for clients around the world.

Alex has also launched a packaged food products business (Blank Slate Kitchen) and has guided others on their way to doing so.

In every project Alex brings to the table not only a deep passion for food and hospitality, but an understanding of the power of organization, efficiency, systems and strategy. He graduated from the University of Virginia with a B.A. in Cognitive Science / Computer Science, and spent five years working in software development and consulting. He has lived, traveled and worked on four continents and delved into the cultures and cuisines of countless countries. These unique perspectives help him to apply a wide variety of concepts and tactics to each project.

 

Blank Slate Culinary Alex Sorenson chef

Chef Alex Sorenson