Our second Chef for Sunday’s event is Alex Sutphin.
Alex started working in the food service industry when he was just 16. He earned his culinary degree from Owens in 2011, and has been with Ciao Bella, a classic Italian Ristorante in Port Clinton, as a Sous Chef since 2013.
Alex’s food philosophy is simple — whether it’s fine French cuisine or rustic soul food,
it should taste so good that it creates a memory. He’s putting that philosophy into a hearty and heartfelt chickpea and farro soup from the Umbria region of central Italy for the March 8th fundraiser. Come dine with us and make a memory.