Chef Alex T. Brugger's passion for the culinary arts came at a very young age, instilled by his grandmother, Aida. With working parents, she would watch him and his brother after school and they would prepare Cuban classics together on a daily basis. He would soon find himself both working in a restaurant while going to school. He began to work with great chefs like Norman Van Aiken that took special interests and help mold him into the celebrated chef and very successful restaurateur that he is today.

His 18 years in the culinary industry has allowed him the opportunity to hold Executive titles at many high volume restaurants such as Mango’s Tropical Café on Ocean Drive.  With The Cheesecake Factory, Chef Alex was tasked with helping to open several new locations including Grande Lux at the famed Multi-Billion Dollar hotel “The Venetian” in Las Vegas. He assisted Brio Tuscan Grille in the same fashion as a Regional Chef, opening 9 stores in the South East. He was a Concept Chef for E-Brand’s Samba Room where he collaborated with some of the industry’s strongest players. His most recent independent restaurant in Orlando, “Citrus” won several awards including “Best New Restaurant” and “Best New Chef”. He was featured in numerous national publications, winning acclaim for his latest menu creations.

From there Chef Alex was summoned by the Bahamian Government for revitalization of a private Billionaire Island, “Cat Cay Yacht Club”.  Chef Alex was offered an experience not many chefs receive. It was there that he learned to perfect many authentic Bahamian dishes, some of which still grace his menus today.

Chef Alex continued his work in the tropics where he was named Corporate Executive Chef for Whale Harbor Restaurant Group of the Florida Keys. With 5 outdated Concepts that needed revitalizing and rejuvenating, he had his hands full. Within 6 months time, the “buzz was back” in the Keys. The new fare was a hit for locals and tourists alike.

In late March of 2009, Chef Alex reconnected with old friends and partners and decided to call Orlando home once again.  With the JJ Fin’s Dockside project almost complete , the minds and talent behind it, and the beauty and excitement that surround…it is sure to be an instant hit.

At home Chef enjoys spending time with his beautiful fiancée Autumn, also a Johnson and Whales Culinary Honors Student and three dogs, funny enough…Chef ,Radar, and  Bocuse…named after the iconic French Chef Paul Bocuse, whom he was lucky enough to meet and cook for several times.

You can contact Chef at chefalex@jjfins.com