Bird Cow Fish started as a restaurant in Balmain in 1996 and then opened in Surry Hills in 2006, Bird Cow Fish was founded on the philosphy of simple cooking and using great produce. After three years studying History and Italian at Sydney University, Alex decided to follow her heart and began cooking professionally in 1989 when aged 21, she commenced as an apprentice chef at Berowra Waters Inn, u
nder the direction of Gay Bilson and Janni Kyritsis. Since then, over her thirty year career, Alex has worked alongside some of Australia’s finest chefs and restaurateurs; Maggie Beer, Christine Manfield, David Thompson, Martin Boetz, all whom influenced her understanding and the importance of good produce. Bird Cow Fish opened in Surry Hills in 2006 and which was immediately awarded “Favourite Bistro” and its first hat which it maintained over the next six years until it closed in February 2012. Alex’s career in food has always had an emphasis on seeking out and supporting new food producers. Her Food Producer dinners at Bird Cow Fish in Surry Hills were ahead of their time and unique in that she often visited every region to meet the growers prior to each event. Between 2008 -2016 Alex (Bird Cow Fish) ran a stall “Breakfast and Stuff” at Eveleigh St Market (Carriage Works) in Redfern every Saturday morning. Her stall was unique in that it focused on using only produce from the Farmers Market producers wherever possible.
