“TrailGraze shows a different part of Tasmania and how much people care, do things the right way and produce the best single product they can.”
Making his start in the world of hospitality at a young age, Alex has gone on to work with some of the best chefs in the world. Now, as head chef at the iconic Iceberg’s Dining Room & Bar, Alex celebrates small growers and producers, honing in on the importance of origin and native produce. Behind everything he creates in the kitchen is a deep desire to showcase the best local ingredients and promote sustainable food production in Australia.