Cooking School • $120++
Michelin-starred celebrity chef and restaurateur Alex Stratta is renowned for his regional French and rustic Italian cuisine. His award-studded career includes recognition three times with a two-star rating by the Michelin Guide (for his namesake restaurant ALEX in Las Vegas), Best Chef Southwest James Beard Award, countless AAA Five Diamond Awards, a finalist on “Top Chef Masters,” “Iron Chef Italian” on “Iron Chef America,” Food & Wine magazine’s Best New Chef, among many other accolades. Stratta has led the kitchen of incredible restaurants around the globe including: Mary Elaine’s in Phoenix, ALEX and Stratta restaurants inside the WYNN Hotel and Casino in Las Vegas, and Prado at the Omni Montelucia Resort in Scottsdale. In addition, Stratta worked under renowned chefs Alain Ducasse at Louis XV at the Hotel de Paris in Monaco, and at Le Cirque under Daniel Boulud.
Stratta is a fourth-generation hotelier. His father was from Italy’s Piedmont region and his mother from Nice. Since his father was president of Princess Hotels & Resorts, he spent much of his early life living in luxurious resorts in countries all over the world, including Singapore, Malaysia, Italy, France, Mexico and Pakistan. This upbringing helped him become fluent in French, Italian, Spanish and English. In 1989, Stratta became the executive chef at Mary Elaine’s restaurant at The Phoenician resort in Scottsdale, Arizona. While there, he was featured in Food & Wine magazine as one of “America’s 10 Best New Chefs.” There he earned a four-star rating from the Mobil Travel Guide and also received critical acclaim as the best restaurant in the Phoenix area. After nearly 20 years of success in the Las Vegas restaurant scene and the global culinary circuit, Stratta decided to return to Phoenix to spend more time with his children. He is currently in a position of chef at Wright’s at the Arizona Biltmore (A Waldorf Astoria hotel) and The Wright Cut Steakhouse.
“Stratta’s food, like his personality, is meticulous, polished, authentic, sincere, and comforting.” - Iconic Life Magazine
Roasted Lettuce with Guanciale and Oven-Dried Tomatoes,
crumbled Goat Cheese and Garlic Croutons
Porcini Risotto with Asparagus, Wild Mushrooms and Parmigiano
Ginger and Spice Roasted Whole Fish with Green Papaya, Chili and Passion Fruit Slaw
Details & Reservations: 305-367-5953