Alex Hitz

Celebrity Chef

Lunch, Talk, and Book Signing

Thursday, August 12, 2021 | 11 a.m. – 1:30 p.m.

Member and Non-Member tickets are on sale now!

Members: $115 | Non-Members: $150

Call the Museum at 256-535-4350 to reserve your ticket.

Alex is renowned for his sensitivity and refinement in the art of preparing and serving food. Informed by his childhood in Atlanta, and extensive travel from a very young age in France, Alex’s signature style combines the relaxed, warm-but-never-stuffy elegance of the genteel South and a continental élan that captures the essence of gracious living.

Alex’s first book, My Beverly Hills Kitchen: Classic Southern Cooking with a French Twist, garnered editorial raves from The Wall Street Journal, Vogue, Vanity Fair, Departures, Southern Living, O, House Beautiful, and The New York Times. Alex has been a frequent guest on The Today Show, The Chew, Access Hollywood, CBS Morning and more than 60 local television broadcasts.

Alex trained at Le Cordon Bleu, Paris, and Peter Kump’s New York Cooking School, which became the Institute of Culinary Education. As a cooking student, he apprenticed in the kitchens of Andre Soltner at Lutèce in New York, and Michel Guerard at Eugenie-Les-Bains in France. Alex travels 40 weeks a year: cooking, lecturing, and entertaining, for parties of 5 to 5000. When he is not traveling he lives between New York City and Los Angeles.

Thank you, Sponsors!

President’s Circle Sponsors

Lyn Aust
Kendra and Si Garrett
Revelle Gwyn
Patsy Haws
Anne Robinson
Beth Wise

Artists’ Circle Sponsors

Beverly Farrington Alm
Charlie Bonner
Robbie Burlison
Candy Burnett
Xan Curran
Kerry Doran
Carole Jones
Eleanor Loring
Betsy Lowe
Linda Maynor
Susan Park
Jean Penney
Cathy Scholl
Linda Smith
Kathi Tew
Randy Roper and Ken Rivenbark
The Ledges

Additional Supporters

Brooks & Collier
Catering by Narvell
Church Street Wine Shoppe

Media Sponsor

Flower Magazine

Luncheon Chair

Beverly Farrington

Reception Sponsor

Lucinda and Marshall Schreeder


2020-2021 Series Sponsors: