Alexis Rorabaugh has a well-rounded culinary and leadership background with a track record of success in guiding high-performing teams. Having cooked in professional kitchens for more than 15 years, Alexis brings imagination, communication, and initiative alongside technical culinary skills to each kitchen she encounters. 

Alexis' culinary journey began in Italy where she was studying art history. Italian culture, food, wine, and “la dolce vita” were things she wanted in her daily life, and her passion for Italian food has guided much of her career. After living abroad, Alexis returned to her home city of San Francisco and enrolled in the California Culinary Academy. Upon graduating culinary school, Alexis landed a job at Lupa Osteria Romana in New York City. 

Wanting to focus on the similarities between northern California and the Italian countryside, Alexis returned to the Bay Area and joined the team at Jessica Boncutter's "Bon Appetit Top 10" Bar Jules. Here, at a small, seasonal restaurant with only 35 seats and a simple wood-fired grill, Alexis learned more than she could ever imagine about hyper-local cooking. During this time, she met her future boss Brandon Jew who was the founding chef of James Beard Award-winning restaurant Bar Agricole. Alexis was invited to start a new adventure alongside Brandon and became a sous chef. In 2014, Alexis journeyed to Chicago, where she became the Executive Chef for the illustrious members club Soho House Chicago. During this time she and her husband opened a small pasta-centric venture called Italianette in the Fulton Galley food hall serving affordable pasta dishes.

Alexis' passion for culinary arts is only bested by her passion for hospitality. She is inspired each day by working in an industry that allows for creativity, connection, and community. When she’s not at work, her favorite way to rest and recharge is by traveling to new places with her husband Gerad.