Pastry chef Alex Levin creates desserts with global influences
A decade as a decorated pastry chef in Washington, D.C., and Alex Levin knows how to create a global realm of desserts. But he also knows that the whole is tastier than the sum of its parts.
Levin serves as Executive Pastry Chef and as part of the executive team for Schlow Restaurant Group, where he’s worked since 2017.
He’s crafted desserts for the group’s breadth of restaurant cuisines, from Spanish at Tico (recently rebranded as Japanese Nama Ko), American at now-closed Riggsby, Japanese at Nama and Nama Ko, and Italian at the several Alta Strada spots.
He also throws an annual sold-out bakery pop-up for Thanksgiving and for Rosh Hashanah, the Jewish New Year. “There’s something fun and so meaningful to spend nine straight days making food that will be a part of so many people’s celebrations,” he says.
