Mr. Gallis has spent twenty years in the restaurant industry. At an early age, he could often be found in his grandmother's kitchen learning how to cook in traditional Greek fashion and many of her influences can be found in his dishes.
His restaurant career started at the Four Corners on Franklin Street in Chapel Hill. While earning his degree in Culinary Arts at Johnson and Wales, he worked with Donald Barrickman at Magnolia's in Charleston and as opening Sous Chef at Fish in Charleston. After graduation, Alex accepted a position as Sous Chef at Acme Food and Beverage Co. in Carrboro, North Carolina. Within six months he was promoted to Executive Chef and during his tenure at Acme was written up in both Southern Living and Bon Appetit magazines. For the five years prior to starting Cypress he was Chef de Cuisine at the Beard Award Winning Magnolia Grill in Durham under Ben Barker.