H. Alexander Talbot and Aki Kamozawa

Better known as the dynamic chefs behind the groundbreaking food website, www.ideasinfood.com, Aki and Alex are currently in New York City consulting-sharing techniques for creativity in professional kitchens using modern ingredients and techniques. Aki and Alex may also be found at Popsci.com, where they write a bi-weekly column entitled Kitchen Alchemy. They are available for private workshops and customized catering. Aki and Alex contributed an essay to the anthology Food and Philosophy, which was published in November, 2007.

Alex and Aki met in Boston, in the kitchen at Clio under Chef Ken Oringer. They moved back to New York together to establish their catering business Amuse Bouche. When their clientele left the city in the summertime, so did they. They spent two seasons as Chef and Pastry Chef, working at La Cucina, in Edgartown, MA on Martha's Vineyard. In 2003 they moved to Maine and became the Chefs at the Bradley Inn, in New Harbor. Aki and Alex then moved Colorado to become the Co-Executive Chefs and Directors of Operations at Keyah Grande. After four years in the mountains it was time to return East to pursue their dream of opening their own restaurant.

The partnership between Aki and Alex has always been the foundation of their culinary philosophy. Aki is a graduate of the New England Culinary Institute while Alex has a BA in English from Colby College. Their different and complementary approaches to food, wine, and service allow them to provide innovative food and educational experiences in a welcoming environment; and their menus reflect shared inspirations and a respect for the needs of their diners and students.