Originally from Seattle, WA, Alex Garrett moved into the Boston area as a child and resides there today - in Belmont, MA. Some of Garrett's earliest memories include baking with his mother and dreaming of working with food. To pursue this passion, Garrett attended The Culinary Arts program at Lexington Minuteman Vocational High School. After the completion of this hands-on program in 2001, Garrett took a year off from school and worked at the original Jasper White's Summer Shack, in Cambridge, MA, where he could be found in the fish room and as a prep cook. Garrett's love for seafood is apparent in his cooking and can be attributed to his days at the Summer Shack.   In 2003, Garrett attended The Scottsdale Culinary Institute in Arizona. He completed this 15-month program in 2005, and returned to the Boston area to continue his passion for cooking. Upon his return, he worked as a Line Cook at Centro in Cambridge where he was in charge of daily bread baking as well as desserts, which became a personal favorite of his. In 2005, he took a position as a Line Cook at Flora Restaurant in Arlington, MA where he began refining his skills. In late 2005, Garrett joined Chef Jeffrey Fournier at the Metropolitan Club in Chestnut Hill. The Met Club gave Garrett a strong experience with food preparation and also an outlet to express his creativity. Garrett followed Fournier to his solo venture 51 Lincoln in Newton, MA, where he is now Chef de Cuisine. Along with Fournier, he crafts new and unique items for 51 Lincoln's ever changing menu and is excited to be part of this inspired and challenging environment.