Alex Astranti

Chef de cuisine, Uchi Dallas & Uchibā

Originally from the small town Pietra de’ Giorgi, located outside of Milan, Astranti credits his Italian mother as his first and most profound culinary inspiration. Astranti moved from Italy to London and began working in various front of house positions and it was there he met his future wife, a Dallas, TX native studying abroad. Moving to Texas in 2007, Astranti received his culinary degree from El Centro College and began working in Fort Worth at acclaimed restaurants Bonnell’s Fine Texas Cuisine and Grace.  Astranti later honed his culinary skills under celebrated Chef Stephan Pyles and was named Executive Sous Chef at Stampede, eventually ascending the ranks to Executive Chef at Salvaje. Astranti joined the Hai Hospitality team at Uchi Dallas in 2015. From there, he  was Sous Chef at Top Knot, where he was instrumental in the 2016 opening and was named Chef de Cuisine of Uchi Dallas in 2017.

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