Alex Herbert, Bird Cow Fish

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Alex Herbert, Bird Cow Fish Alex gained her love of cooking from watching her mother, aunts and grandmother in the kitchen. Alex has owned several highly successful restaurants of her own.

I am a food and hospitality creative director, culinary strategist, consultant and chef with more than three decades of experience across hospitality, food retail, major events, cultural programming, tourism and commercial food development. 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, under 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.

Kia Ora
18/07/2026

Kia Ora

Lino
10/07/2026

Lino

My latest “playing with fire project”. No fire just etching then aquatint.
10/07/2026

My latest “playing with fire project”. No fire just etching then aquatint.

Quinces. I poached one.
02/07/2026

Quinces. I poached one.

More friendly faces from the Vivid Sydney
19/06/2026

More friendly faces from the Vivid Sydney

It was big, and took a lot of people behind the scenes to make it happen. A few snaps from the first few days. Vivid Syd...
18/06/2026

It was big, and took a lot of people behind the scenes to make it happen. A few snaps from the first few days. Vivid Sydney

If you are kicking yourself that you didnt get to one of Regional Dinners we have one more up our sleeve.Perspective is...
09/06/2026

If you are kicking yourself that you didnt get to one of Regional Dinners we have one more up our sleeve.
Perspective is a multi-sensory immersive dining experience at the Iconic Sydney Tower led by chef alongside and sommelier .
Perspective showcases exceptional food and beverage producers across the landscapes below including Urban, Maritime & out to beyond the Great Dividing Range. It is a feast beyond pure gastronomy for all of the senses with evocative scents, sound and visual art including photography by himself such as these treasures of treasures. 10 and 11 June.

Opening Night at the 2026 Fire Kitchen Fire Pit. Tweet Moo Swish
26/05/2026

Opening Night at the 2026 Fire Kitchen Fire Pit. Tweet Moo Swish

Battle of The Somms starts tonight Fire Kitchen, Food for Thought stage. Our Somms are .kaplish who are pairing th...
25/05/2026

Battle of The Somms starts tonight Fire Kitchen, Food for Thought stage. Our Somms are .kaplish who are pairing these NSW wines from our Harbour Bar with dishes from our Fire Pit by and guest Hosted by with a little help from

Bangkok, Thailand
19/12/2025

Bangkok, Thailand

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