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. Since then, Alexander has been no stranger to working with renowned chefs dedicated to the quality of their restaurants’ wine cellar and service including positions as Chef Sommelier for renowned Chef Jean-Georges; Sommelier for Eric Ripert at Le Bernardin; Head Sommelier at Daniel Boulud’s DB Bistro Moderne; and the first ever Cellar Sommelier at Thomas Keller’s renowned French Laundry. Born and raised in the Detroit area of Michigan, 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 some of the industry’s best including Master Sommelier Rajat Parr. In just a few short years, Alexander received quite a few notable accolades for his achievements including the 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 the 2nd Annual StarChefs Somm Slam; Wine & Spirits Magazine “Best New Sommelier 2011”; and represented the United States of America in the 2013 Best Sommelier of the World Competition in Tokyo, Japan. In 2014, Alexander then went on to become the 217th person to ever pass the coveted Master Sommelier exam. Since then, he has been featured in numerous top media outlets, as well as starred in the first season of Esquire’s sommelier focused show “Uncorked.” Today, Alexander is co-owner and Beverage Director of Atrium DUMBO and Beasts & Bottles, the only restaurants in Brooklyn to obtain the Best Award of Excellence from Wine Spectator in 2017 & 2018. He is also an adjunct instructor for the International Culinary Center’s Intensive Sommelier Training program where he passes on his broad knowledge of the industry to the next generation of aspiring Sommeliers.
Classes start year-round
UPCOMING OPEN HOUSES
NEW YORK CAMPUS
Courses Covered: Culinary, Pastry, Cake, Bread
Courses Covered: Intensive Sommelier Training