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Chef Bio Sample
Professional Chef Bio Alexander “Ax” Trethewey consistently envisions and elicits the extraordinary from the mundane. A technically gifted and unconventional guitar player, he commands the stage with dynamic charisma. Unlike many chefs, Trethewey cooks as much at home as he does for vocation. In the kitchen, he shows the same remarkable willingness to risk and explore unlikely combinations that he demonstrates as a composer of experimental music. The results have yielded some powerfully satisfying monsters. Food with wit? Absolutely. Appetizers with aplomb? You bet. Gastronomically or musically speaking, Trethewey can take risks, or serve up what's traditional and true. The rugged Colorado native credits Dail Porto’s long-running Fishes and Loaves as being his introduction to cooking. Fresh fish and seafood were the mainstays of this Cape Cod bistro, and during several years of apprenticeship, Ax learned a great deal, finessing his craft, as he moved from the behind the seafood counter to the center of the kitchen. In 1998, he was invited to join another Massachusetts institution to complement the “upscale homestyle” menus at Halstead’s, a Boston favorite for almost seventy five years. There he baked and personalized fresh breads, pastries, and savory dishes in the venerable kitchen tucked away in Beantown’s historic Beacon Hill. His eager customers named one of his personalized pastry treats, "Ax's bear claws." During his seven years as Head Chef, customers marked their day planners so they could come in just as his culinary delights emerged from the sauté pan and oven. When after nearly eighty three years in business, the much-loved Halstead's closed its doors, Ax brought his unique talents to El Rincon, where he revamps and revisions Southwest and tapas. On rare evenings off, Trethewey fronts his band Avant, who will release a full-length recording next year on John Zorn’s label, Tzadik. © Cesca Janece Waterfield Back
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