Alex and Judd Grisanti

Alex Grisanti grew up in Memphis Tennessee, around the family restaurant. While attending Germantown High School, Alex worked part time as a kitchen manager at a local restaurant. He enrolled in Johnson and Wales University in Charleston, South Carolina, and graduated in 1991. Alex returned to Memphis and took a job as Executive Pastry Chef at the Country Squire. He then went to the Culinary Institute of America in Hyde Park, New York, to study Pastry Arts. In 1994, he joined Ronnie Grisanti and Sons as Executive Chef. Every year, Alex and his brother Judd spend time cooking in Italy to keep their ideas and techniques fresh. Alex is a member of the National Restaurant Association and the American Culinary Federation. He has participated in the Junior Culinary Olympics Pastry team and has received the "Chef of The Year" award. He is married and has three children.

Judd Grisanti also grew up in Memphis. At an early age, he began playing around the big mixer and at the family's restaurant with his younger brother, Alex. After graduation, he worked at several restaurants but knew that he would eventually end up at the family restaurant when it opened in Poplar, Tennessee in 1998. Judd decided to attend the Culinary Institute of America in Hyde Park, and later attended its west coast campus in Greystone, California. Judd and his brother Alex visit Italy every year to study with cookbook author Lorenza di Medici at Badia, a Coltibuono winery in Tuscany. Judd is a frequent chef instructor at Memphis's Viking Culinary Arts cooking school, where he teaches both old and new Italian dishes with an emphasis on seafood. Judd and his wife Heather have two children.

Both Alex and Judd Grisanti are executive chefs at their father's restaurant, Rinaldo Grisanti & Sons, in Memphis, Tennessee.

Chef's Recipes :
Pan Roasted Chilean Sea Bass with Cannellini Bean Ragù

Check our Calendar to find out about Chef's Night Demos
Browse the Store for specialty foods, olive oils, cookbooks, gifts and more.