The professional executive chef who is happily married to a renowned American lawyer, Brandon Clark since 29 April 2007 and is also a parent to an adorable daughter Ava, Alex Guarnaschelli really holds an amazing professional career through which she has successfully amassed the net worth of $2 million.
The 45-year-old gorgeous lady is the executive chef in her restaurant "Butter". Besides, she is also a television personality and has appeared on the popular Food Network shows like Chopped, Iron Chef America, All Star Family Cook-off, and The Best Thing I Ever Ate.
Let's find out how much money she earns from her successful career. Just stay with us.
Alex Guarnaschelli's Net Worth: Her Successful Career
Alex Guarnaschelli is a perfect example of beauty with brains. Alex with her talent, hard work, and cooking skills, she has successfully established her self as one of the renowned chefs in the world.
Alex Guarnaschelli in her "Butter" restaurant
Alex is the owner of the renowned American restaurants "Butter" that consists a diverse American menu & craft cocktails in a sleek space with communal tables & a long bar.
Here are some of the pictures of her restaurants, guys, check them out.
As a business owner, she knows it very well how to keep the employee satisfied and happy.
Here's her statement:
I think an employee who feels as satisfied as is possible, is going to give more to the business. And that trickles down to how much money you make.
Even though she posses different brands of knives, her favorite is the $5 worth knife that she uses most of the time in her home kitchen.
"Butter" restaurant chef Alex Guarnaschelli with her $5 worth's knife
Source: The Something Awful Forums
Here's a tweet shared by Alex on 7 December 2016 where she talked about knives. Check it out.
— alex guarnaschelli (@guarnaschelli) December 7, 2016
In 2014, Alex was a part of a project worth $120 million for the Newark Liberty International Airpot; concepts devised by 24 high-profile chefs, including Alex Stupak, Amanda Freitag, Einat Admony, Paul Liebrandt, Jacques Torres, and Dan Kluger
Newark Liberty International Airport restaurant
When asked in a podcast, "what a sous chef does, and what is the life of a sous chef in a day-to-day way in a restaurant", she described the role of a chef giving examples of movies character and also said:
You know, if you--and of course, because of the nature of your podcast, I'm thinking money. When in fact, a chef always is thinking about money and how to spend as little of it as possible.
She seems a money saver. How do we know it? Well, when asked if she has ever eaten in a three-star Michelin restaurant, she replied:
You know--no, I hear you. Definitely. You know? Sure. I've had the privilege--I lived in France for 7 years, and I made very little money, but what money I did make at that time, I saved it. If you work 100 hours a week, the upside is you don't spend your paycheck--because you can't. There's no way to spend it. It's really funny, right? I know it's funny, but it's actually totally true. You never make so little and save so much. So ironic to me. It's like Shakespearean. So, what money I did have, I spent. Every few months I would go somewhere fancy and just eat, in an effort to learn, and whatever else. And, sure, definitely been underwhelmed. But more underwhelmed by a dish, and not so much by a whole meal or a whole experience.
We wish Alex all the very best for her future and we hope she achieves more success in her life.
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