The Grill on the Alley
Executive Chef, Jorge E. Alvarez first became interested in cooking at the age of eighteen while working in Highwood, Illinois at celebrated French Restaurant Carlos, where he worked under Frederic Boyer and Jacky Pluton.
After earning a photography degree at Columbia College Chicago, Chef Jorge decided to continue in the culinary field and enrolled at Kendall College, where he learned the fundamentals about cooking and baking.
After graduating from Kendall College, Chef Jorge apprenticed under Chef Paul Bartolotta at Chicago’s illustrious Spiaggia, where he learned the art of Modern Italian cooking.
Chef Jorge continued working in the restaurant field, first as an Executive Sous Chef at Chicago’s Auriol Restaurant and next as Executive Chef, at Chicago’s legendary Swank Lounge.
Currently, Chef Jorge is using his creative genius, bringing back his culinary magic with an unpretentious approach to American Cuisine at Chicago’s Grill on the Alley.