Alex Eaton is the Culinary Director for Félix Cocktails et Cuisine and La Cave, where she leads back-of-house operations and shapes the menus for both restaurants. With over 20 years of experience, she brings technical expertise, creativity, and a deep respect for ingredients to every dish.
Alex began her culinary journey in Salisbury, NC, and holds a Bachelor’s degree in Hospitality and Tourism Management from Appalachian State University and a Culinary Arts degree from Central Piedmont Community College. Her early inspiration came from chefs like Alain Passard, whose focus on seasonal produce continues to influence her approach.
Her career spans kitchens across the Southeast, including Executive Chef at Alton’s Kitchen and Cocktails in Cornelius, NC, and Sous Chef at The Ordinary in Charleston under Mike Lata, where she honed her appreciation for Southern cuisine. She joined Estadio in 2019 as Sous Chef and was promoted to Executive Chef in 2021, developing a bold, technique-driven, hyper-seasonal style guided by the philosophy that “the product speaks for itself.”
As Culinary Director, Alex merges French-inspired techniques with local ingredients, overseeing two distinctive culinary programs while maintaining a commitment to quality and seasonality. A resident of James Island, she is also a mother and pursues creative outlets in painting and birdwatching.
12:00 pm - 2:00 pm
