Meet Alex Stone

Chef, storyteller, and a lifelong student of the table.

I’m a Colorado-born chef who loves the work that happens before anyone sits down: gathering ingredients, getting the timing right, and making people feel at home.

Alex Stone in a home kitchen with fresh greens and pasta — At home in the kitchen.

Where I learned to cook

I started young, mostly with breakfast. At our family cabin outside Denver, the campfire came before the walls and roof. There was always a reason to get something cooking, and that rhythm stayed with me.

During my senior year of high school, I spent the full day in a culinary trade program and won a couple of competitions. A tortilla soup I made earned me a place at Soup for the Soul in 2006. I graduated from Johnson & Wales University with an associate degree in Culinary Arts in 2008.

Alex beside a winter campfire in the Colorado mountains — Cold day, warm fire. Colorado has always been part of how I cook.

The work behind the plate

I’ve worked the line in Vail as a lead line cook, and I’ve carried the responsibilities of both sous chef and executive chef. Those jobs taught me to notice the details: how a kitchen moves during service, how a team looks after one another, and how much better a meal becomes when the prep is thoughtful.

I still bring that kitchen experience to the food I make today. Whether I’m developing a recipe for someone cooking at home or planning a private dinner, I want the food to be generous, clear, and worth coming back for.

Alex working with a restaurant team on the hot line — Service on the hot line.

Alex plating food at a restaurant pass — One more plate, ready to go.

A wider table

Travel to Peru, where my wife is from, changed the way I pay attention to produce and the place a meal comes from. My family is Peruvian-American, we speak Spanish at home, and Spanish was the first language of all three of our children.

Good Buddy Butter Club is where my cooking, curiosity, and family life meet. I share recipes that work, the stories behind the people and places I visit, and private chef experiences built around the people gathering at the table.

Tell Me About Your Event

Alex holding a basket of freshly harvested apples outdoors — From the apple harvest, 2010.

Alex discussing a dish over the counter in a professional kitchen — The conversation is part of the meal.

Alex Stone with his wife and three children beside a waterfall — My family, the people at the heart of my table.