Chef Alan Bergo began cooking when he was 15 years old and has become a veteran in the culinary industry.
He spent time as a sous chef of Lenny Russo’s 6-time James Beard-nominated Heartland Restaurant and executive chef of The Salt Cellar and Lucia’s restaurants.
He’s most widely known as an authority on wild foods and his love of nose-to-tail butchery and charcuterie. On his site – foragerchef.com he shares his knowledge to harvest wild food and teach how to prepare and cook them to create amazing and delicious meals His first book, FLORA will be released Spring 2021.
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