Luciana Giangrandi graduated from the Eugene Lang School of Liberal Arts at The New School in NYC in 2008. With a journalism degree in hand and a head full of dreams of food writing, she attended the Institute of Culinary Education to create a stronger connection with the world she hoped to one day write about. During her internship at the 3-star NY Times restaurant Scarpetta in Manhattan's Meatpacking District, Luciana fell in love with kitchen life, and what started as a 6 month stint turned in a 3 year tenure. Luciana would go on to work on the opening team of The Nomad before ending her 8 years in New York City in the kitchen of Carbone, the highly acclaimed Italian-American restaurant by Major Food Group. During her time at Carbone and Scarpetta, she learned the endless limits of her own efforts and the skill set to match her passion for Italian cuisine.
Alex Meyer graduated from Emory University in Atlanta in 2008 with a degree in economics. Like Luciana, Alex felt the pull toward something outside the box of what he studied in school. The same year, Alex began his culinary career under the guidance of Jon Shook and Vinny Dotolo at Animal Restaurant. While still working at Animal, he helped Jon and Vinny with the opening of their second restaurant, Son of a Gun. After almost three years with the group working in two restaurants and catering, Alex moved to New York City where he started working at the highly acclaimed Eleven Madison Park. A few months later, Alex accepted a promotion and move within the company to join the opening team of The Nomad, where less than a year later he was given the position of sous chef. It was in this role and at this restaurant where Alex would spend the rest of his three years in New York City. Alex credits his time at Animal as crucial to his appreciation for well-sourced ingredients and thinking outside the box and at The Nomad, for an incredible attention to detail and technique.