"A lot of people tell you that you can't, and you know what? Yes, you can."
A graduate of the Culinary Art School of Tijuana, Alexander Saustegui arrived in Mexico City in 2011, joining the staff of esteemed restaurant Pujol as a cook, later working under chef Jorge Vallejo at Quintonil restaurant when it first opened. She later joined Romita Comedor as Sous Chef, working alongside Chef Juan Carlos Campos.
While working at Pujol she met Chef Alejandra Coppel, who invited her to join the Escondite Supper Club and Escondite Catering team, a now five-year-old project that set the benchmark for the pop-up restaurant movement in Mexico. A partir de Escondite, surge el restaurante Lucas Local en la Colonia Roma del cual fue Chef y socia.
After Escondite came the Roma neighborhood’s Lucas Local restaurant, where she served as Chef and Partner.
Alexander rounded out her training with professional apprenticeships in Lima, Peru and at both Next Restaurant and Alinea in Chicago. In 2017, she participated in the second season of Top Chef Mexico.