Alex Horowitz

Alex Horowitz grew up watching his mom in the kitchen and shortly after the Wellfleet native took his first job in a restaurant, he was hooked.

Horowitz started his restaurant career at the age of 14 in the high-volume seasonal restaurant called PJ’s. Something about the rush and heat of the kitchen made it love at first site.

He soon moved on to his first fine dining experience at Sweet Seasons where he began to learn the art of French cuisine. After stints in different kitchens around town, Horowitz took on his first head chef position at the age of 19 at the Duck Creek Tavern.

While attending Johnson & Wales University he spent time in some known establishments around the area and took an apprenticeship in Germany at a French restaurant called Veux Sinzig, where he learned the intricacies of farm-to-table and wild foraging.

Horowitz moved to Boston in 2008, working at Chiara Mediterranean Bistro for a year before then joining the team at Ming Tsai’s Blue Ginger. Over the course of his six-year tenure at the award-winning Wellesley restaurant, he learned the ins and outs of using Asian flavors and techniques, and made good use of the restaurant’s vast pantry. His focus, organization and reliability eventually landed him the role of Executive Sous Chef.

At the beginning of 2015, Horowitz took his talents to Dorchester to join the Chris Douglass team as the Chef de Cuisine of Tavolo, where he honed his pizza- and pasta-making prowess over the course of two years. In 2017 he set about opening The James Pub & Provisions in Needham. The modern pub offers cold pints and warm hospitality alongside a menu of elevated comfort food, which leaves Horowitz plenty of room to get creative and have some fun.

Now at the helm of The Porch Southern Fare & Juke Joint, Horowitz is busy bringing authentic barbecue and Southern food to the greater Boston area.

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