Alexander Armstrong has been appointed as Executive Sous Chef at The InterContinental San Francisco

Part of the Michelin-star team at Luce, Alexander Armstrong has trained in restaurants across the U.S. and brings experience in various cuisines to his role of Executive Sous Chef. A graduate of the Culinary Institute of America in New York, Alexander's early cooking experience included the fine dining Chops City Grill in Naples, Florida and the former Havana Blue restaurant in St. Thomas, where he was immersed in Caribbean cuisine and culture. After positions at San Francisco's Alexander's Steakhouse and 717B, the restaurant at the exclusive Battery club, Alexander joined the Luce team as Sous Chef. An opportunity to run a kitchen led him to the Hotel Henry Resort and Conference Center in upstate New York where he served as executive chef - not only overseeing the team and developing menus, but also fostering relationships with the many local farmers. He recently returned to Luce as Executive Sous Chef, working alongside Chef de Cuisine Daniel Corey to create and execute the menus for the restaurant, bar and room service. He is a level one certified sommelier by the Court of Master Sommeliers and has participated in a number of events including the Cochon Heritage Festival and CIA ACF Culinary Olympic Team.