Our Chef

Creating mischief in his East Bay kitchen and still keeping his mother and two siblings well-fed was all Alex Bollinger needed to peak his curiosity in a culinary career. A busy attorney and single parent who worked hard to provide a comfortable life for her children, Bollinger's mother often relied on the young cook to prepare family dinner. As a creative kid with little adult oversight, Alex felt at peace in the kitchen. As he kept happy bellies at home, the seeds of a promising chef were sown.

While he made a mean chicken cordon bleu, and was overly attentive in the family's vegetable garden, mother Bollinger still insisted that Alex pursue a degree in business studies. So he dutifully obliged - silently and against his will, hoping that one day he could pursue his real passion. Rebellion was on the horizon though, and after two years at the University of Colorado in Boulder, the future Chef Bollinger realized it was time to switch focus and in 2003 he enrolled in the Culinary Institute of America (CIA) in Hyde Park, NY.

After successful stints as a meat and fish fabricator, sauté cook and executive sous chef at highly-acclaimed establishments, including Aureole in New York and Charlie Palmer Steak in Washington, DC, Bollinger has landed his first executive chef position at Urbana. His mother couldn't be more proud. Representing the new wave of young and talented chefs eager to claim a stake in Washington's rapidly evolving food scene, he will use his versatile culinary skills to refine an evolving menu at Urbana. Western Mediterranean fare, borrowing from the rich cooking traditions of France, Italy, Spain and Portugal, will appear on Bollinger's new menus.

Before enrolling in the CIA, Bollinger sharpened his skills and food knowledge as a butcher and fishmonger at the popular meat and fish shop, Ver Brugge in Berkeley, CA. After completing his studies in Hyde Park, Bollinger was a star intern with Charlie Palmer Steak, where he was quickly entrusted with training incoming staff. A year after starting his career, Bollinger was quickly rising the ranks and found himself at Aureole in New York, where he fine-tuned his ability to create complex dishes. At this 'Relais Chateaux' property, Bollinger trained under the renowned Michelin Star chef Dante Boccuzzi.

Working in the Charlie Palmer family, Bollinger soon found himself at the celebrated chef's Washington, DC steak house as executive sous chef. During Bollinger's debut in Washington, he worked closely under his mentors Charlie Palmer and Bryan Voltaggio and was entrusted with contributing to daily specials, training wait and kitchen staff, and interacting with VIP guests.

Bollinger's arrival at Urbana speaks boldly to his talent and passion as a young chef. His French and modern American cooking styles, love for Italian food and talent for integrating eclectic techniques will create exciting and approachable Western Mediterranean food at Urbana.