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Cooking Style: Spanish cuisine
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Alex Ureña came to New York from the Dominican Republic straight to the doors of The River Café at age 16. It was here that his father worked as a butcher for Charlie Palmer, and that Ureña got his very first restaurant experience.

While working as executive chef at Marseille, Ureña earned two stars from The New York Times. His French Mediterranean menu stood out from the common theater district fare and became a favorite of the neighborhood. The mezze dishes – small tastes – that he offered as starters on the menu at Marseille were a precursor to the inventive tapas that open the menu at his own restaurant, Ureña. Alex’s position at Marseille was preceded by his tenure as executive chef at Dan Barber’s Blue Hill; before that, he spent seven fruitful years with David Bouley. Ureña’s innovations in Spanish cooking are also influenced by another mentor, famed Spanish chef Ferran Adri .

Ureña began experimenting with an Adri -inspired menu at Suba on the Lower East Side, which opened in 2002. Since opening his eponymous restaurant Ureña in early 2006, he has become New York’s standard-bearer for Spain’s alta cocina, a modern and refined approach to Spanish gastronomy.

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