Head Chef Alex Fernandez has travelled from one of the world’s most celebrated kitchens to the Royal Prince Alfred Yacht Club. Yet for all the techniques he has mastered along the way, his philosophy remains remarkably uncomplicated.
Alex Fernandez slips a pair of culinary tweezers into his apron pocket as service draws closer. They’re the sort of tool associated with painstaking precision, yet he greets everyone with an easy smile.
“I’ve learnt a lot over the years,” he says. “But nothing beats experience.”
Fernandez began his culinary career straight out of school, completing his apprenticeship at the MGM Grand Casino in Las Vegas, where the pace was relentless and the standards uncompromising. The confidence to pursue the profession, however, came from someone else first.
“A mentor believed in me,” he says simply.
That encouragement would eventually carry him far beyond Australia.
At 28, Fernandez packed his bags for Europe, spending time in Spain and spending nine weeks at ElBulli, the restaurant that transformed modern gastronomy. Under the guidance of Ferran Adrià, who is widely regarded as one of the most influential chefs of his generation. Fernandez witnessed Adrià’s pioneering work with molecular gastronomy and redefined fine dining, which still inspires chefs around the world to think differently about flavour, texture and technique.
For Fernandez, it was an education unlike any other.
His formal training introduced him to modern gastronomy, but it was the experience of working alongside some of the industry’s finest that left the deepest impression. Today, that influence isn’t expressed through elaborate theatrics or laboratory-style cooking. Instead, it appears in a quieter confidence, knowing when to refine a dish and, more importantly, when to leave it alone.
His cooking is rooted in Modern Australian cuisine, guided by fresh seasonal produce and bold flavours, without unnecessary complication.
“Keep it simple,” he says. “Season everything well. Be consistent.”
Fernandez believes great cooking begins long before the first pan hits the stove. Menus start with what’s in season and what’s available locally.
“You have to respect tradition,” he says. “But you also have to keep learning.” The approach has already found favour at Royal Prince Alfred Yacht Club, where seafood specials and freshly prepared pasta have become consistent favourites among members. Ask Fernandez what he enjoys cooking most and the answer comes quickly.
“Steak,” he says with a grin. “That’s probably one of my strongest areas.”
Butter, salt, fresh herbs, lemon and a carefully judged blend of spices rarely stray far from reach, though Fernandez is reluctant to elevate any single ingredient above the rest. Good produce, he believes, should always be allowed to speak for itself.
When service finishes, the pace slows considerably. Time with family takes priority, though he’s just as happy travelling, casting a fishing line, exploring new restaurants or keeping active outdoors.
For someone whose résumé includes one of the most influential restaurants in culinary history, Fernandez carries himself with surprising humility. The tweezers may hint at precision, but it’s his warmth and his belief that experience remains a chef’s greatest teacher that truly define his kitchen.