Chef Alex Tung has always had a passionate relationship with food and the restaurant industry. Growing up in Toronto, Canada, having cooked in some of the top kitchens around the world, he eventually planted his roots in Vancouver and has called it home since 2002. Alex’s formal education was at the highly esteemed New England Culinary Institute and the University of Toronto, but his true culinary education took place working with giants such as Jean-Georges Vongerichten, Daniel Boulud and Christian Delouvrier. In Vancouver, Chef Alex has a proven track record and is reputed to be one of the city's most vibrant chefs, whose dedication to excellence and culinary mentorship is unparalleled. These days, Chef Alex focuses his time on his role as the Culinary Director of Kitchen Table Restaurant Group, culinary and hospitality consulting via Yowza!Culinary+Concepts, food truck operation the Melt Shop Truck and serving as the brand ambassador for Acadian Sturgeon and Caviar and artisan pasta producer Rustichella d’Abruzzo. He also serves as a Director on two non-profit boards, the Chefs' Table Society of BC and the Richmond Food Security Society. While maintaining a positive work life balance, Chef Alex enjoys spending time with his wife (Lynn) and two kids (Jasmine and Lex) skiing, mountain biking, fishing, camping, travelling and of course eating.Specialties: All aspects of restaurant operations, restaurant marketing, menu development, restaurant consulting, cooking demonstrations/cooking classes, cooking competitions, food related public speaking