Recently added to the Cadiz Team is Executive Chef Alex Bollinger. Chef Bollinger returns from the East Coast to his California roots, relying on seasonal produce to highlight his creative culinary approach. Continually evolving his culinary repertoire, Chef Bollinger uses local produce, fish, and meat to update classic Seaside Italian and Spanish dishes. Chef Bollinger’s passion for harbor-fresh seafood and market-fresh produce is deepened by Cadiz's commitment to the Southern Mediterranean culinary lifestyle, which is reflected in the regularly changing menus due to the seasonably available fish and produce.
Chef Alex Bollinger was born and raised in San Francisco’s East Bay, and then went to high-school right here in Santa Barbara, where his mother’s cooking piqued his gastronomical curiosity. Heavily influenced by the local produce and enticing flavors of his family’s kitchen, Alex solidified his future in culinary arts by age 12. His burgeoning passion for food remains immortalized in his sixth grade yearbook.
Alex attended the renowned Culinary Institute of America, where he externed at Washington DC’s Charlie Palmer Steak. After graduating from the Culinary Institute of America, Alex sharpened his culinary skills at Charlie Palmer’s Michelin Guide- rated New York restaurant, Aureole. Following his time at Aureole, Alex returned to Washington DC as Charlie Palmer Steak’s sous chef. Alex was swiftly promoted to Executive Sous Chef at Charlie Palmer, developing his own unique culinary style and technique. Alex soon garnered notoriety among Washington gastronomes and was tapped to head the Kimpton Hotel Group’s Urbana Restaurant and Wine Bar at Hotel Palomar in Dupont. After 2 years at Urbana, Alex moved on to be the Executive Chef at Hook & Tacklebox, rated one of Washington DC's top 100 restaurants by Washingtonian Magazine. Alex's last stop before joining on with Cadiz, was at Sou'Wester in the Mandarin Oriental DC Hotel where Alex was the Chef d' Cuisine, working with Eric Ziebold who was the previous Chef d' Cuisine at the famed French Laundry.