Alex Meyer

Today

Training at Emory University gave Alex Meyer an academic starting point, but the craft was sharpened in service and staging. Under Jon Shook and Vinny Dotolo at Animal in Los Angeles, California, the kitchen moved fast and left little margin for hesitation. A stage at Eleven Madison Park in New York City, New York followed, then work helping open Son of a Gun, and then a move into the role of sous chef at The NoMad in New York City, New York (from 2012). Taken together, those rooms sketch a cook built on repetition, precision, and the habits of a line that expects clean execution. Today, Alex is chef-owner of Boia De and chef-owner of Walrus Rodeo, applying that same practical register across two Miami kitchens.

Signature

Alex's signature dishes include The NoMad chicken, Beef Tartare, Crispy Tiramisu, and Tagliolini al Nero. The group shows range without losing focus: recognizable dishes, handled with a preference for clean flavor and direct delivery rather than decorative excess.

In Their Words “Just for pleasure and not sustenance: butter, hon dashi, chardonnay vinegar, white soy sauce, and Old Bay — for all the seafood.” The line reads like a working note on seasoning. Butter gives weight, hon dashi brings savor, chardonnay vinegar cuts through, white soy sauce adds salt and depth, and Old Bay carries a familiar edge. The point is not complexity for its own sake, but an efficient set of tools for seafood. “We don’t make precious, tweezer-heavy food, but as a tool, they save a lot of time instead of reaching for gloves.” That is a practical kitchen ethic stated plainly. The emphasis sits on movement, speed, and utility.

Recognition

He is equally direct about how he cooks: “I like to use my hands a lot when cooking, so I use a lot of gloves.” “We don’t make precious, tweezer-heavy food, but as a tool, they save a lot of time instead of reaching for gloves.” Those comments point to a cook who values contact, pace, and efficiency in equal measure. The style is tactile rather than ornamental, and the standard is simple: keep the work clear, keep it moving, and let the food land without extra fuss.