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The Sheraton Grand Sacramento Hotel recently hired Vincent Paul Alexander as Executive Chef to lead the culinary operations for the iconic hotel located in the beautifully restored Public Market Building. Listen to the interview below.
In his new position at the Sheraton Grand Sacramento Hotel, Chef Alexander is responsible for all aspects of the culinary experience for the on-site restaurant, lobby bar, in-room dining and special event catering. An accomplished and award-winning chef known for infusing a French flair to his inspired menus, Alexander joined the Sheraton Grand Sacramento after working at the St. Regis Princeville Resort Kauai as Chef de Cuisine for the last year and a half. A Sacramento area native with more than 25 years of experience in the restaurant industry, he has held lead positions at prestigious restaurants and culinary establishments throughout Northern California including (but not limited to) the following: Le Cordon Bleu College of Culinary Arts in Sacramento, ASR Restaurant & Lounge in Roseville, La Provence in Roseville, Alexander’s Horseshoe Bar & Grill in Loomis, The Firehouse in Old Sacramento, Alexander’s Meritage in Folsom, Slocum House in Fair Oaks and Fleur de Lys in San Francisco.
Returning home to the Sacramento area, Chef Alexander looks forward to the opportunity to be part of the culinary scene in the city’s thriving downtown urban core. “I’m very excited to create delicious and memorable dining experiences plus bring an independent chef-style food focus to a unique hotel setting that artfully combines the old with the new,” said Executive Chef Vincent Alexander.
Located at 13th& J Streets, the Sheraton Grand Sacramento Hotel serves house-made breakfast, weekend brunch, lunch, dinner and weekday happy hour specials, all available for hotel guests and the general public alike. For more detailed information about offerings and amenities at the Sheraton Grand Sacramento, please visit www.marriott.com/hotels/travel/sacsi-sheraton-grand-sacramento-hotel/