Alex Garfinkel

Alex has dedicated the last 24 years to the culinary field with a decade in the fine dining and Michelin-starred restaurant scene. Following that, another 10 years establishing his boutique catering company, Balboa. His vision was a "Food First" Catering company, focusing on creating culinary driven memories for his clients.

Executive Chef at Philadelphia Art Museum (2025-01 – Present)

• Directed full culinary program across a fine dining restaurant, multi-station café, and internal catering — supporting events from corporate gatherings to 300-guest weddings
• Led and developed a team of 20 culinary and utility staff, overseeing hiring, training, and daily operations
• On Arrival, Turned around a failed Ecolab food safety audit by implementing/enforcing new SOPs and operational systems, bringing the program into full compliance with the rigorous third-party standards
• Owned full operational budget, including inventory control, equipment maintenance, and recipe costing across all stations
• Refreshed menus continuously to keep pace with client expectations and elevate the overall dining experience

CDC/ R&D Chef at Brûlée/Rhubarb Hospitality (2024-01 – 2025-01)

• Recruited to lead the revitalization and rebranding of Brulee Catering's culinary division alongside a newly hired Culinary Director
• Oversaw daily operations for a team of 30+ staff supporting a $12M+ annual book of business
• Spearheaded a complete redevelopment of internal menus and recipes using Apicbase in preparation for a company merger
• Developed a new HACCP plan for advanced kitchen techniques and ensured compliance with Philadelphia health regulations
• Partnered with a newly hired purchaser to build departmental SOPs and streamline procurement processes

Founder & Chef at Balboa Catering (2013-01 – 2024-01)

• Built Balboa Catering from a one-chef home operation into a 4,000-sq-ft commissary generating $950K in annual revenue over a decade
• Established Balboa as a recognized name in upscale catering, known for consistent, bespoke culinary experiences that ranged in both style and ethnicity
• Executed events ranging from 300-guest galas and weddings for high-net-worth clientele to intimate dinners and 15-course tasting menus
• Maintained an unwavering focus on food quality, service, and meticulous execution across every event scale

Sous Chef at a(MUSE.) - James Beard Nomination (2011-01 – 2012-12)

Alex worked with Chef Hari Cameron to launch his restaurant, where they crafted a unique dining experience renowned for showcasing locally foraged ingredients and beach-inspired modern culinary creations. Shared full kitchen over site and responsibilities with Chef.

Cook at Mugaritz - 3 Michelin stars (2010-01 – 2011-12)

Alex had the privilege to work with the acclaimed culinary team at Mugaritz in 2010. There he was able to work each station for a 2 month rotation experiencing all that this 3 Michelin restaurant had to offer. Prior to starting at Mugaritz, spent 3 months Staging at Martin Berasateguie restaurant in La Sarta Spain (3 stars).

Cook at Philly Based Restaurants: Amada • Morimoto • Striped Bass • Fork • La Bec Fin • Lacroix • Maia (2003-01 – 2009-12)

Helped to Launch both Amada and Maia Restaurants. Experience at renowned French culinary landmarks like La Bec Fin & Lacroix during their prime. Alex has witnessed firsthand what contributes to making this city the culinary destination that it is today while experiencing a plethora of culinary styles and techniques.

Associates Degree in Culinary Arts – The Restaurant School, Walnut Hill (2002-01 – 2004-12)