Adjunct Wine Faculty
While many sommeliers have paid their dues as waiters or captains, few have donned a chef’s jacket in a professional kitchen. Alexander LaPratt is an exception. Early in his career he temporarily switched from the front of house to the kitchen to gain entry into Tribute, a restaurant he believed he had a lot to learn from. He has worked with renowned chefs dedicated to the quality of their restaurants’ wine cellar and service including positions as Chef Sommelier for Chef Jean-Georges; Sommelier for Eric Ripert at Le Bernardin Restaurant, head Sommelier at DB Bistro Moderne, first ever Cellar Sommelier at Thomas Keller’s French Laundry. Born and raised in the Detroit area, Alexander took his first restaurant job nearby at Morels a Michigan Bistro in Bingham Farms. Inspired by working alongside Morels’ Master Sommelier, Madeline Triffon, Alexander, only 19 at the time, drank up plenty of knowledge and went on to learn from the best. Awards and Achievements include: first place in 2010 New York Ruinart Chardonnay Challenge; title of “Best Sommelier in America” at the 2011 American Sommelier Association competition; 2nd overall in the 2011 Chaine des Rôtisseurs Best Young Sommelier National Finals; winner of 2nd Annual StarChefs Somm Slam; Wine & Spirits Magazine “Best New Sommelier 2011”; represented the United States of America in the Best Sommelier of the World Competition in Tokyo Japan March 2013. In 2013 Alexander put to the test an entire careers worth of knowledge when he opened his own restaurant, Atrium DUMBO, in the posh neighborhood of DUMBO Brooklyn. The restaurant has been met with rave reviews and just celebrated its 2 year anniversary. He is currently preparing to open his next restaurant in the first quarter of 2016 in the historic Brooklyn Heights neighborhood of Brooklyn. He then went on to pass the rigorous Master Sommelier Exam in 2014.
Classes start year-round
UPCOMING OPEN HOUSES
NEW YORK CAMPUS
Courses Covered: Intensive Sommelier Training
Courses Covered: Culinary, Pastry, Italian, Cake, Bread
Courses Covered: Culinary Entrepreneurship