Alex Ochs

Meet the Class of 2025: Alex Ochs

Alex Ochs combines technical skill with a strong sense of leadership, shaping the culinary experience at The Peninsula Club through creativity and precision. His ability to work with local ingredients, including the club’s own honey, reflects his commitment to thoughtful, ingredient-driven cooking. He has implemented sustainability initiatives that improve efficiency while maintaining high standards in the kitchen. His experience managing diverse teams, including union employees in the Bahamas, has strengthened his approach to mentorship and team development. His dedication to continuous learning and strategic innovation keeps him focused on growth, both for himself and for those he leads.

Club + Resort Chef (C+RC): How do you feel about being recognized as one of C+RC's 40 Under 40 honorees, and what significance does this achievement hold for you?

Alex Ochs (AO): Being recognized as one of C+RC's 40 Under 40 would be a tremendous honor. It reflects not just my own efforts but also the support and guidance of the mentors and team members who have shaped my journey. Their encouragement and collaboration have played a pivotal role in making me the chef and leader I am today.

C+RC: What advice would you offer young chefs aiming to excel in the club and resort culinary industry?

AO: Staying humble is essential for growth. No matter your level of experience, there is always something new to learn. Approach every task with an open mind, whether it’s mastering a classic recipe or embracing feedback from peers and mentors. This mindset will not only refine your skills but also help build valuable relationships within the industry.

C+RC: Can you share a personal challenge you've faced in your career and explain how it has shaped you as a chef?

AO: Spending two years in the Bahamas at Atlantis was a transformative experience. Adapting to island life and immersing myself in a different culture pushed me to grow both personally and professionally. It was also my first time managing union employees, which introduced new challenges and opportunities for leadership. That experience taught me to approach teamwork with greater empathy and understanding, making me a more thoughtful and effective chef.

C+RC: What are your future goals and your plan to achieve them?

AO: I want to keep progressing in the industry by embracing new challenges, whether at my current club or through new opportunities. Ultimately, I aspire to become a culinary director on a larger scale, leading diverse teams and operations. Achieving this will require determination, continuous learning, and the support of the mentors and colleagues who continue to inspire me.

C+RC: What inspired your career in the club and resort sector?

AO: My career began at Ocean Reef Club, where I was fortunate to work under Chef Nelson Millan and Chef Philippe Reynaud. Their leadership and mentorship set a high standard for what it means to be a chef in the club and resort industry. Along the way, I was also inspired by Chef Sean O’Connell and Christophe Hermine, whose guidance has been invaluable. I had the privilege of working with them at Desert Mountain, later with Chef Sean in the Bahamas, and then rejoining Christophe at The Peninsula Club. Each experience reinforced my passion for this sector and the opportunities it provides.