Alejandro wants to live in a world where coffee shops sell only Champagne, pipe-smoking is still a thing, and where clever, but seldom-delicious, molecular gastronomy (et. al.) has vanished from the planet.
A graduate of the Culinary Institute of America (the other CIA) Alejandro is a consummate creature of the Food & Beverage world. In 2003 he became the Cellarmaster for the famed Setai, South and the Heritage House in California’s Mendocino coast (then-part of GHM Hotels). Alejandro broke the tradition of the standard hotel wine program and established what was considered to be some of America’s most avant-garde wine lists. His dedication to and unique take on wine earned the Setai Food & Wine Magazine’s “Best 10 Wine List in America 2006,” and Wine Spectator’s “Best Award of Excellence 2006”.
A romantic, Alejandro firmly believes that wine is about traditions, people, and place. Alejandro travels the world regularly sourcing out precious wines as well as establishing close and personal relationships with some of the wine world’s most esteemed wine families.
In 2007 he was tapped as the Global Cellarmaster and corporate Beverage Director for Singapore-based Aman Resorts. The epitome of luxury hospitality, with two dozen hotels in places like Laos, Montengro, New Delhi and Bhutan, Alejandro crisscrossed the globe teaching, and entertaining guests and staff about the pleasures of wine, food, cheese, cigars and anything that emanates “la bonne vie” earning mentions in Departures Magazine, Travel + Leisure, and the Robb Report amongst others. While living in New Delhi, he was also a regular contributor to Sommelier India Magazine.
Having racked up enough miles to fly to Mars and back Alejandro returned to his home in Miami founding a consultancy where he worked behind the scenes with some of Miami’s top talent to develop innovative food & beverage concepts, as part of a larger home-grown movement, to help to change Miami’s reputation as a wasteland of mango salsa and cheap pinot grigio.
Never one to slow down, in 2012 Alejandro along with partners developed and opened The Federal Food, Wine & Provisions, an American-style Brasserie, which quickly became a local favorite and was featured in Food Network’s Diner’s Drive-Ins & Dives, Top Chef, and although he’s not Southern, his recipe for his Buttermilk Biskit’s earned one of Food & Wine’s “Best Biscuits in the US” (true story).
Currently through AO & Co. Alejandro works with both restaurateurs, food producers, beverage companies as well as domestic and international wineries to help them find relevancy and a clear message in a crowded field. As a Brand-Ambassador-at-Large Alejandro ensures that the authenticity of a concept or product can reach a new and dynamic consumers and gatekeepers while staying true to concept.
Alejandro’s style is straightforward, fun and informative. His unique and contemporary, yet professional approach makes wine easy for anyone and everyone to appreciate and enjoy. “Wine is about fun… it’s about life and living. A feeling. And feelings, like life, are not a science. They don’t have to follow convention… I want to take all the mystery out of wine, without taking away any of its magic.”
When at rest (which is rare) Alejandro can be found, pipe in chomper, close to a source of Bourbon, working out the mysteries of the known universe, and, at home in Athens, Ga with his wife, figuring out how to get his dogs to walk themselves.