Alex Cardoza garnered a love for food by watching his father cook growing up. He got his first restaurant job in high school bussing tables at the Desert Sage in Downtown Boise. But it was New York City where he found true inspiration, waiting tables at the Spotted Pig in the West Village. The quality of food at the Michelin-starred restaurant opened Alex’s eyes and motivated him to study food more diligently and ask questions of the Spotted Pig’s chefs. In 2008, he moved to Seattle and took a job bartending for Ethan Stowell at his restaurant How to Cook a Wolf. It was there that he finally stepped behind the line, helping with prep and taking guidance from the cooks. When Alex returned to Boise in 2010, he was offered a position in the kitchen at Red Feather Lounge and Bittercreek Ale House. He quickly worked his way up to Head Chef before accepting a job as the Culinary Head of the the Boise Co-op deli during it’s remodel. In 2013, Alex became a Sous Chef at The Modern, where he now oversees the restaurant’s brunch program. Beginning in April 2015, he will also be the Culinary Director for the Boise Urban Garden School.
Outside of work, Alex has a passion for making cider and fruit wine, as well as smoking and curing various meats. He has experimented with everything from prosciutto to Texas-style brisket, fruit brandy to mead. One day he hopes to own an orchard full of wild trees that he’s nurtured from seed.