Alexander Henry Joins Nixta as Chef de Cuisine | Food Newsfeed
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Alexander Henry Joins Nixta as Chef de Cuisine

March 20, 2018 Industry News
Industry News

With a passion for traditional Mexican cuisine and an ambitious history working at several of St. Louis’ best restaurants, Alexander Henry is welcomed as new Chef de Cuisine at the award-winning modern Mexican restaurant, Nixta. Henry joins the team to work alongside visionary Chef/Owner Ben Poremba, who is at the forefront of the accolade-studded culinary program in St. Louis.  Over the past few months, Henry has been busy in the kitchen curating menu items and collaborating with the team, and the current menu at Nixta is now in his design.

Following Nixta claiming a coveted spot on Bon Appétit’s The Hot 10: America’s Best New Restaurants 2017 list, and also being named one of five St. Louis restaurants to visit right now by Food & Wine, Henry on-boards at an exciting time for the Botanical Heights hot spot.  Since opening, Nixta has been passionate about showcasing Mexican cuisine as among the most exciting cuisines in the world, and Henry’s unique heritage and forte in Mayan and Yucatan cooking brings new flavor to this primary goal.

A St. Louis native with Mexican lineage, Henry spent time at a young age with his family in Mexico, where his mother grew up in Mérida. From visiting the open-air mercados to seeing his Abuelita work her magic in the kitchen, Henry credits his summers spent in the Yucatán Peninsula as his initial inspiration for cooking.  Although having worked in a variety of restaurants including under Chef Gerard Craft at both Brasserie by Niche and Taste, and most recently at notable St. Louis eatery Vicia, Henry’s expertise lies most in channeling his own culture and creating dishes of Mayan and Yucutan influence. As Chef de Cusinine, Henry’s creativity is seen on the seasonally changing menu, with new collaborative dishes now available.

“We’re thrilled to have Chef Alex be a part of the Bengelina Hospitality Group team through his new role as Chef de Cuisine at Nixta,” says Poremba. “He brings a fresh, very unique perspective of cooking within the subcultures of Mexican cuisine, and our menu is more exciting than ever."

Nixta continues its mission of bringing the very best of Mexican food to St. Louis—and the U.S.—and new menu highlights include Local Mushrooms (fermented mushroom mole, sunchokes, chili oil, charred onion), Tamal (achiote pork, banana leaves, red pipian), and Castacan (crispy pork belly, kimchi, radish, avocado).

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