Alexis Starkey, Farm to Feast’s Chef and Proprietor, has always had a passion for food and entertaining. After years of cooking and catering events for friends, colleagues and family – while working professionally in public relations – Alexis decided to make her passion her profession. She left the public relations business, donned a chef’s toque, and embarked on the path that led her to start Farm to Feast.

Alexis received her formal training at the French Culinary Institute (FCI) in New York and at La Scuola Internazionale di Cucina Italiana in Parma, Italy – a course of study that combined the precision of French technique with the Italian devotion to fresh, locally-sourced ingredients. Since graduating from FCI, Alexis has also received instruction in Turkish cuisine in Istanbul, regional Mexican cooking in Oaxaca, and Southern German food in Bavaria. She relishes bringing the extraordinary flavors of these and other far-flung culinary traditions to her customers in the Washington area.

Before founding Farm to Feast, Alexis cooked in one of the leading kitchens in Northern Italy, Ristorante Zum Lowen in Blozano, a restaurant led by one of the first female chefs in Italy to earn a Michelin star. Alexis’ experiences in Italy, particularly her work at Zum Lowen and her exposure to the Slow Food movement, made a deep impression that informs Farm to Feast’s commitment to organic, biodynamic and locally-sourced ingredients.