Born in the Dominican Republic on January 5, 1974.
His interest in the food world started at a early age in Santo Domingo, helping his father create meals for family and friends events and weekend dinners. At the age of 14, moved to New York City where new cultures and cuisines expanded his palate.
After school and through the years food was always an important part of his life through out his travels to different countries, always trying new recipes and recreating them at home, but it was not until later on in his life that tried to give the kitchen a shot as a career, first enrolling for some classes at CIA, and later on for a culinary program at Le Cordon Bleu.
While attending culinary school, worked as a cook for a hi-end catering service, (Food by Chef Lars), rapidly assending to Sous-chef, creating menus and themes for numerous events. At the same time while in school, worked for numerous restaurants in Miami, (Sushi Samba, Big Fish, Nobu, Brushetta). Right after graduating from school, got hire for the opening of the new Fountain Bleu Hotel in Miami, in which he had the chance of working with a few celebrity chefs in various of the hotel restaurants (Scarpetta, Hakkasan, La Cote, Vida, Blade) also trough out most of the food and beverage departments in the hotel, (garde mange, banquets, pastrie) expanding his knowledge in the kitchen.
On most of his days off from the restaurant dutties, Alan will cater to some of his clients for events and also as a personal chef.
After the Fountain Bleu, got job offer for Laurent Touroundel’s BLT steak, working under Chef Samuel Gorestein.
After BLT, Alan decided to go on his own working as a private chef and caterer in New York, Miami and Martha’s Vineyard working for many famous celebrities and wealthy clients.
After a few years as a private chef, Alan decided to come back to the restaurant industry. Made New York his home base and open a string of restaurants, The Grange, Monarch room, Vella, Mela East, and also worked as executive chef at the prestigious Masa restaurant at the Time Warner Building.
Currently Alan Vargas works as a Corporate Chef and is in the process of opening 2 new restaurants in New York City.
The Consulate NYC
Executive Chef Alan Vargas curates a special seasonal menu that centers around a specific region’s recipes and culture, diners can experience a new country’s cuisine each month.