Alex Guarnaschelli

Guarnaschelli, Maria Guarnaschelli's child, works as an editor of cookbooks. In the year 1991, she graduated from Barnard College with an art history degree. A year later, she received a minimum wages at the American Place in 1991. Guarnaschelli started her journey into the culinary world by watching her mother prepare and edit recipes. Guarnaschelli started her culinary education with Larry Forgione, whose son Marc Forgione is Iron Chef Marc Forgione. She then worked at several restaurants throughout France, New York, as well as Los Angeles including Guy Savoy's La Butte Chaillot. Before joining Butter Guarnaschelli, she was Executive Chef at the Patina restaurant of Daniel Boulud and at Joachim Splichal's Patina. The restaurant was closed in the summer of 2005. she served as the executive chef at The Darby. Chair of the Museum of Food and Drink's Culinary Council. Guarnaschelli published her first cookbook in 2013. "Old School Foods: What I learned to cook" comprises the author's autobiographical details and her favorite recipes, which Guarnaschelli developed from her career as a professional.