Alex Spicer

Alex Spicer

A graduate from the California Culinary Academy in 2004, Alex has worked in restaurants in San Francisco, San Jose, and Sacramento areas. Alex moved to Indianapolis in 2008 and has worked previously for several hotels and steakhouses in the city such as The Capital Grille and the Historic Omni Severin Hotel. Alex is a level one certified Sommelier, blue ribbon winner at Zoobilation (2008 & 2012), Manager of the Quarter for Omni, and a certified instructor/proctor in Servsafe certification.

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About this Speaker

A graduate from the California Culinary Academy in 2004, Alex has worked in restaurants in San Francisco, San Jose, and Sacramento areas. Alex moved to Indianapolis in 2008 and has worked previously for several hotels and steakhouses in the city such as The Capital Grille and the Historic Omni Severin Hotel. Alex is a level one certified Sommelier, blue ribbon winner at Zoobilation (2008 & 2012), Manager of the Quarter for Omni, and a certified instructor/proctor in Servsafe certification. As former purchasing operations manager for the Hospitality department, it was Alex’s goal to maintain and strengthen Ivy Tech Hospitality Program’s vision and the teaching philosophy. Utilizing the skills that he has developed in his experience, Alex has continued to lower the costs on goods while raising the quality of product with controlling wastes and increasing efficiencies. One of the many accomplishments of his is the partnership with Ivy Tech and Indiana Recycling Coalition in getting Ivy Tech Hospitality Program on the path to be a zero-waste program. Currently Alex is the Assistant Director of Purchasing, Ivy Tech Community College Central Region. Alex also is in culinary arts instructor at Ivy Tech since 2008. Alex is also a member of the American Culinary Federation and Center for the Advancement of Foodservice Education.

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