Alexander spent most of his childhood in southern Germany, and then went to culinary school in South Louisiana. He’s worked as a chef in everything from atrocious mall restaurants to a northern Italian farm-to-fork joint with Michelin dreams. He started writing because he’s only got another ten years or so left in his knees. When he’s not sweating through a crushing dinner service, he’s either drinking Scotch whisky in front of his computer keyboard or backpacking . . . also with Scotch whisky.
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