CHEFS

Alexander Smalls – Restaurateur

Restaurateur Alexander Smalls at MintonsAlexander Smalls has a legendary history of catering to the palates of the city’s movers and shakers. He successfully introduced New Yorkers to his brand of new American cuisine, which he named Southern Revival Cooking, through his three previously popular and highly regarded restaurants, Café Beulah, Sweet Ophelia’s, and The Shoebox Café.

Author of the acclaimed memoir and cookbook, Grace the Table: Stories and Recipes from My Southern Revival Alexander, a self-described social minister and staple on the New York City hospitality scene, has appeared on a wide range of food and culinary platforms with guest appearances on national TV magazine and news programs.

In addition to his culinary success, Alexander, a former opera singer, received a Grammy and Tony Award for his recording of Porgy & Bess with the Houston Grand Opera.

 

Banks White – Chef de Cuisine

Banks White - Chef de Cuisine at MintonsChef Banks White’s extensive experience at Michelin rated restaurants has instilled in him the finer touches and finesse that comprise high-quality dining. He is adept at utilizing simple techniques to make food stand out and was awarded, as the Executive Chef of Five, the distinction of Michelin Bib Gourmand.

Banks comes to Minton’s from Northern California where he deepened his appreciation for using local and organic products and the importance of working with local farmers. He is an avid traveler and has pursued his passion for Southeast Asian cooking and culture with extensive visits to Thailand, the Philippines, Hong Kong, Malaysia and Singapore.

Born and raised in Texas, Banks’ journey with food started at the New England Culinary Institute where he learned classical French techniques as well as developed a keen appreciation for the sustainability movement. He is excited to introduce to New York City his skill at translating cultures and flavors throughout a meal.

 

Mame Sow – Pastry Chef

Mame Sow - Pastry Chef at MintonsPastry Chef Mame Sow draws her inspiration from seasonal ingredients, spices, colors and the juxtaposition of the sweet and the savory. Spending her first eleven years in Dakar, Senegal, she is a graduate of New York’s own Park West High School where she studied under CCAP and ultimately garnered a scholarship to the celebrated French Culinary Institute.

Mame’s talents have been cultivated at the Townhouse Restaurant Group (including Aquavit, Riingo, Merkato 55), David Burke at Bloomingdales, Hotel Rivington and ultimately at Spot Dessert bar where she served as pastry chef when it won Best Dessert Bar NYC 2010.

Chef Sow’s favorite ingredient to work with is chocolate and when she is not whipping up the most delicate, indulgent, dream-worthy desserts for the Cecil and Minton’s, she is studying cookbooks, writing her dessert blog or browsing through the aisles of Kalustyans, a spice store in Manhattan.