Alex Ageneau

Phone: 310-801-9460 | Email: aageneau@rockerbrosmeat.com | Area: Los Angeles

Alex Ageneau grew up in the Loire Valley region of France, spending most of his week ends on his grandparents organic farm, where they grew vegetables, made wine and raised pasture chicken, pigs and cows.

After graduating high school, and already passionate about food, Alex enrolled in a three years apprenticeship program to learn the art of butchering and charcuterie making under some of France’s top rated butchers and became a certified French butcher and charcutier in 2001. He then started working his way up at top restaurants around the world, including: Pierre Gagnaire’s Sketch in London, Les Nomades in Chicago and eventually landed in Los Angeles in 2004 to work at L’Orangerie and Patina where he served as sous chef.

Alex opened Sinatra at Wynn Encore Las Vegas as chef de cuisine in 2008, before coming back to LA to become the executive chef at Aestus in Santa Monica and then Petrossian in West Hollywood.

In 2018, he joined Rocker brother’s sharing his passion and knowledge of 20 years in the food industry.