Alexander Calderon-Chau

Alexander Calderon-Chau is a culinary leader with more than 12 years of professional experience across independent restaurants, smokehouses, and luxury hotel dining operations. His career began in locally owned, mom-and-pop establishments, where he developed a strong foundation in kitchen operations and work ethic. A defining chapter followed at 4 Rivers Smokehouse, where he progressed from dishwasher to pitmaster,
overseeing the smoker program that serves as the operational backbone of the concept.

Originally from Hollywood, Florida, Alexander later relocated to Tampa, earning a Bachelor of Science in Economics from the University of South Florida. He subsequently moved to Orlando, where he entered the hotel and resort culinary sector and steadily advanced through roles in casual and fine dining outlets. His leadership and technical expertise led to Sous Chef positions at Shula’s Steak House and Todd English’s bluezoo. He currently serves as Senior Sous Chef at Bourbon Steak, where he supports culinary operations at a high-volume, fine dining level with a focus on quality, consistency, and team development.

Beyond his professional career, Alexander values time spent traveling to Florida state parks with his fiancée and their dog, and enjoys cooking at home for his family—bringing the same attention to detail and hospitality into his personal life.