Barbara Alexander

Chef, The Culinary Institute of America; Napa, CA

Barbara Alexander, CEC, CHE is a consulting chef for The Culinary Institute of America (CIA) authoring a new curriculum for the CIA in plant-forward cuisine. For more than 30 years, Barbara has worked as a professional executive chef, running pedigree hotel kitchens and Michelin-level restaurants in Vancouver, Canada and Sydney, Australia. Barbara left the restaurant business to become a culinary educator with The Dubrulle French Culinary School in Vancouver Canada, the CIA at Greystone, and a 16-year stint as culinary director at the lauded Napa Valley Cooking School. Barbara holds degrees in English literature and journalism, and is a certified executive chef and certified hospitality educator from the American Culinary Federation. An avid traveler, Barbara is a partner in two culinary travel and tour operations, leading bespoke culinary adventures in the Napa Valley and worldwide. Barbara brings a humorous synergy of education, knowledge, and experience to the table, peppered with stories of the professional kitchen, travel, and an appreciation for an enriching cultural experience. @b.train (Instagram)