“Niman Ranch is an outstanding company with important values. Their entire staff and network of farmers all have the same ideals, raise great animals, deliver a great high quality product and super tasty meat!”
Chef Alice Gonzalez, a Minneapolis native, began her culinary education at Johnson & Whales University, located in Providence, RI, and continued her education through years of working in different cities throughout the United States and the UK. For the last 9 years, Alice has been working with some of the country’s best chefs in Michelin starred restaurants. Chef Alice Gonzalez’s personal food philosophy is, “Being true to yourself and evoking feeling through food.”
After graduating with honors, she worked abroad at Cliveden Hotel west of London, Olives restaurant in Charlestown, MA, and Alinea in Chicago, where she met her husband. Two years under chef Grant Achatz and Dave Beran fueled her journey on the continuous search of her own perfection. She left to become the sous chef at the one Michelin starred restaurant North Pond, the returned to Alinea and Next restaurant in a larger chef role. She then became Executive Sous Chef at Morimoto Napa, learning the finer points of Asian cuisine mixed with the simplicity of California cuisine.
Alice has since been living in Austin and recently became one of Zagat’s “Under the Radar” chefs in the city. She is currently exploring her own small batch sausage venture, A+A Provisions, and in her personal time likes to raise chickens, forage, garden, and enjoys spending time with her husband and son.