Alexandria Lira

Dynamic and passionate private chef with classical training in Rome and extensive experience cooking for high-profile clientele in the North Fork, Hamptons, and New York City. Skilled in designing seasonal, ingredient-driven menus that balance elegance with comfort, drawing influence from Italian traditions and Argentine roots. Adept at managing all aspects of private dining and event catering—from sourcing local produce to executing multi-course meals

Sous Chef at Wild Events (2022-01 – Present)

• Worked directly under a high-profile chef, assisting in menu development and execution.
• Oversaw kitchen operations, managed staff, and ensured consistent quality in high-pressure environments.
• Supported large-scale catered events, estate dinners, and private functions for high-end clientele.
• Prepared Heure d'oeuvres and Champagne for Apéritif service

Private Chef at The Hamptons - NYC (2022-01 – 2022-12)

• Designed and executed custom menus for private clients, families, & events with a focus on seasonal, farm-to-table cooking.
• Coordinated meal prep, shopping, and kitchen management while adapting to diverse dietary needs.
• Provided elevated dining experiences for intimate gatherings as well as large-scale events.

Internship at Hotel Vilon (2023-01 – 2023-12)

• Studied classical Italian cuisine with an emphasis on pasta, regional specialties, and seasonal sourcing.
• Gained hands-on training in both traditional and contemporary cooking techniques.
• Followed the HACCP guidelines keeping the kitchen fully cleaned before and after service.

Temaki Chef at Nami Nori (2024-01 – Present)

• Worked the line as a Temaki Chef under high pressure kitchen environment
• Prepped strategic Japanese Style food kits throughout the shift
• Cleaned and restocked each station meticulously

Master Chef Diploma in Culinary Arts – ITALIAN CHEF ACADEMY (2023-01 – 2023-12)