Alex Lira was an egg kid. It's no wonder. His mom knew to scramble the whites and fold the yolks in just at the end. And that's not to mention her meatloaf.
Growing up in Richmond, Virginia, Lira worked the line at Carytown Burgers & Fries in high school. At culinary school in Norfolk, he pulled late nights cooking tapas at Bodega. Stints at Lemaire and Europa in Richmond followed, before his first head chef gig at Avalon.
But in 2009, New York called, and Lira gave up being the boss to train under Tom Colicchio at the renowned Craft. After a year, he hopped across the river to Williamsburg's Marlow & Sons, and then Diner.
Lira found his calling when he landed at Marlow & Daughters, establishing his reputation and honing his skills as a butcher among the world's best.
In 2012, Lira finally answered the South's call, relocating to Charleston, S.C. He took up surfing, made charcuterie at Cypress, and settled into Lowcountry living. Within a year, he was asked to join The Lot as their opening Executive Chef, where he built a lauded menu that established an unexpected music venue on James Island as a dining destination.
Since summer 2016, he's manned the tiny kitchen at downtown Charleston's hot spot for cold oysters, Bar Normandy. Follow his daily menu at their Instagram feed here.
Alex follows his passion every day, hunting for wild chanterelles, catching waves on his longboard and always finding new ways to cook a whole hog.
He still loves eggs.