Alex Yellan was raised in Phoenix, Arizona, and began his cooking career in Portland, Oregon. His first cooking job was at DF, an acclaimed Mexican restaurant in Portland. After an influential trip to Mexico and throughout Latin America he then worked at Andy Ricker’s Pok Pok, before relocating to New York City in 2009. In New York he worked on the opening team of Empellón, where he served as sous chef. From there he rejoined Pok Pok, serving on the opening team of the Brooklyn outpost of the restaurant. In 2014 Alex moved to Charleston to help open Minero downtown and eventually helped open Restaurant Tu and Colectivo. When he’s not in the kitchen he’s spending time with his wife and three children in West Ashley.
7:00 pm - 9:30 pm
