WASHINGTON DC: Chef Alex Levin to Join Schlow Restaurant Group

Photo: Sean Smith
Schlow Restaurant Group (SRG) and Chef Michael Schlow are excited to announce that Alex Levin will join the company as Executive Pastry Chef. Levin will lead, manage and execute pastry programs, in conjunction with Schlow, at all SRG restaurants around the country including Alta Strada City Vista, Casolare, Conosci, The Riggsby and TICO in Washington, DC; Alta Strada Wellesley and Foxwoods, Doretta, Pine and TICO Boston in the New England area, and Cavatina in Los Angeles. Levin’s new role begins in February 2017.

Levin comes to SRG from Altamarea’s Washington, DC outpost of Osteria Morini. In his new role at SRG, his depth of expertise will allow him to adeptly oversee pastry programs from diverse cuisines at American, Greek, Italian, Latin American and Spanish-inspired restaurants.
“I'm beyond thrilled to be welcoming Alex to Schlow Restaurant Group,” said Michael Schlow. “Alex brings much more than just the ability to spin sugar into something magical and delicious; he brings a keen sense of hospitality, professionalism, care for his community, and real business acumen. This rare combination is what makes Alex a special addition to our team and I'm excited for the rest of the country to find out what I've known for years - that Alex is a real star in the making."
Levin joins a team of seasoned, award-winning chefs and will work with each to build upon the unique dessert menus at each SRG restaurant. Named best Pastry Chef by the Restaurant Association Metropolitan Washington in 2016, Levin moved to Washington, DC in 2013. 
“Right now, I think Washington is one of the best places in the country to be a chef, said Levin. “I’m excited to join a dynamic team and growing company and am honored to be working with Michael Schlow,” he continued.
A graduate of Yale and the Culinary Institute of America, Hyde Park, Levin has trained under industry-leading pastry chefs, including Johnny Iuzzini, Francisco Migoya and Noah Carroll at restaurants Jean Georges, Cafe Boulud and the Apple Pie Bakery Café in New York City. His updates to SRG’s pastry programs and new menus will be available when finalized later in 2017. Levin’s first day with the company will be on February 15.