December 9, 2022

Alex Guarnaschelli Bio, Age, Daughter, Iron Chef, Cookbook, Food Network

Alex Guarnaschelli Biography

Alex Guarnaschelli is an American chef and executive chef at New York City’s Butter restaurant. She was also executive chef at The Darby restaurant before its closing. Alex hosts Alex’s Day Off and The Cooking Loft on Food Network and Cooking Channel.

Alex Guarnaschelli Age | How Old Is Alex Guarnaschelli?

Guarnaschelli was born in 1972 in New York City, New York, United States. She is about 47 years old as of 2019.

Alex Guarnaschelli Family | Alex Guarnaschelli Parents | Alex Guarnaschelli Mother

Alex was born to cookbook editor Maria and John Guarnaschelli. She attended Barnard College where she graduated from in 1991. Her culinary experience started while watching her mother test numerous recipes at home while editing cookbooks.

Brandon Clark Alex Guarnaschelli | Alex Guarnaschelli Husband | Alex Guarnaschelli Married

Alex married Brandon Clark on April 29, 2007. The couple met at New York’s Institute of Culinary Education while Alex was teaching a fish class in 2006.

Alex Guarnaschelli Daughter

Alex and his husband have a daughter Ava Clark.

Alex Guarnaschelli Photo

Chef Alex Guarnaschelli

She worked under Larry Forgione and later at a number of restaurants in France, New York and Los Angeles, including Guy Savoy’s La Butte Chaillot.

Guarnaschelli worked at Daniel Boulud’s eponymous restaurant and Joachim Splichal’s Patina before becoming the executive chef at Butter. Alex was executive chef at The Darby restaurant before its closing and is the chair of the Museum of Food and Drink’s Culinary Council.

Iron Chef Alex Guarnaschelli | Food Network Alex Guarnaschelli

Alex was a competitor on The Food Network’s Iron Chef America where she took on Cat Cora in the 2007 “Farmers’ Market Battle” but Cora won the challenge. She has since appeared as a judge on the program.

Alex competed on the Food Network Challenge Ultimate Thanksgiving Feast episode and lost the competition and she became a sous chef to Iron Chef Geoffrey Zakarian after competing in the fourth season of The Next Iron Chef.

She then became the host of The Food Network’s The Cooking Loft with Alex Guarnaschellin in 2008 in which the chef teaches a small group of students how to construct new variations of classic dishes.

She has also been a judge on Food Network’s competition show Food Network Challenge and she frequently appears as a judge on Food Network’s cooking competition show Chopped, Cooks Vs. Cons, Guy’s Grocery Games and on Food Network’s series The Best Thing I Ever Ate.

Alex competed in season 5 of The Next Iron Chef: Redemption and won in the final Kitchen Stadium showdown against chef Amanda Freitag. She then made a guest appearance on the Nickelodeon TV show Nicky, Ricky, Dicky & Dawn, on the one-hour special “Go Hollywood” on November 25, 2015.

Alex Guarnaschelli Cookbook

  • The Home Cook: Recipes to Know by Heart
  • Old-School Comfort Food: The Way I Learned to Cook

Alex Guarnaschelli Recipes

Braised Chicken Thighs and Legs with Tomato


4 tablespoons canola oil

6 chicken thighs

6 chicken legs

Kosher salt

1 teaspoon whole cumin seeds

2 teaspoons chili flakes

1 large white onion, peeled, halved and thinly sliced

1 large ginger knob, peeled and grated

6 garlic cloves, peeled and halved lengthwise

1 (28-ounce) can whole, peeled tomatoes

2 cinnamon sticks

4 fresh or dried bay leaves

Water, as needed

  1. Heat the canola oil in a large skillet over high heat. Arrange the chicken thighs and legs on a tray in a single layer and season them with salt, to taste. Turn the pieces on their other side and season again. When the oil begins to smoke lightly, carefully add the chicken to the oil. Do not overcrowd the pan. Resist the temptation to move or turn the pieces. Allow them to brown on their first side, about 3 to 5 minutes. Use metal tongs to turn the chicken pieces to sear their second side, about 3 to 5 minutes. Transfer the chicken to a tray and set it aside.
  2. In the same skillet, add the cumin seeds and chili flakes, stirring rapidly to give them a quick toast, about 10 to 15 seconds. Add the onions, ginger and garlic and stir to combine. Season the ingredients with salt, to taste, then add the tomatoes, cinnamon, and bay leaves. Allow the mixture to cook and all the flavors to come together, about 10 minutes. Add the chicken back to the pan, keep the heat low and continue cooking until the chicken is cooked through, 30 to 45 minutes. (Chef’s note: If the sauce becomes overly thick or begins to stick to the bottom of the skillet, feel free to add some water, about 1/2 cup at a time.)
  3. When the chicken is cooked through, remove and discard the cinnamon sticks and bay leaves. Taste for seasoning and transfer to a serving bowl. Serve alongside the braised cabbage, if desired.

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Alex Guarnaschelli Net Worth

The author has an estimated net worth of $2 million.

Alex Guarnaschelli Weight

Alex weighs 74 kg.

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