Alex Sandoval began her culinary career at L'Abattoir in 2015 while attending the Culinary Arts program at Vancouver Community College. After completing her schooling, she moved to Montreal in 2016 to work a year with Derek Dammann at the famed Maison Publique. The following year she moved to New York; taking on the role of Chef Tournant at Le Coucou. Alex then moved on to work as the Junior Sous Chef at Estela for two years and saw their kitchen awarded a Michelin Star in 2018 before returning to Vancouver at the start of 2020. She has since returned to L'Abattoir as Senior Sous Chef, working with her mentor Chef Lee Cooper. A fan of all things food and wine, Alex is excited to showcase some of L'Abattoir's signature small bites at this year's Cornucopia.