Born and raised in Chicago, Alejandra Romero has been involved in the restaurant industry her entire life. Her father was the head cook at a family-run diner in Lincolnwood, where Alejandra and her family visited as often as possible to help out in the kitchen. As she grew up, she held a wide range of informal positions – serving as a solid foundation to the fast-paced culture and camaraderie of the industry.
Alejandra accepted her first formal position at age 17 at the Green Dolphin as an intern through the C-CAP program. Immediately realizing this was the path for her, Alejandra gained experience all over the city, including working as a Pastry Chef at Park Grille, Rhapsody (currently known as Tesori), Quay and Grand Tour. Alejandra first accepted a Pastry Cook position at Fig & Olive, and quickly climbed the ranks of Sous Chef, Senior Sous Chef and landing at her current role as Chicago’s Chef de Cuisine. While Alejandra’s initial training in pastry set the stage for her career, in every position she’s held she expanded outside of the pastry zone and was always eager to lend a hand to the entire kitchen.
Fig & Olive was an immediate fit for Alejandra, drawn to the company’s strategic operations, growth opportunities and clean cuisine. Fig & Olive has cemented Alejandra’s appreciation for simple and elegant menus – complex looking dishes that are full of flavor without ingredient manipulation. Alejandra admires Fig & Olive’s Executive Chef Wilfrid Hocquet vision for the brand, who has progressed the restaurant’s menu by recreating some of the restaurant’s classic dishes without sabotaging its integrity.
Outside of the kitchen, Alejandra loves spending time with her five-year-old daughter and lets her plan the agenda on her days off.