Alexander LaPratt was born and raised in the Detroit area of Michigan, and took his first restaurant job at Morels, a local bistro. Though he had taken the job to pay for college, Alexander quickly realized that he was truly inspired to be working with Madeline Triffon, Morels’ Master Sommelier. While Alexander was working as Dining Room Captain at Michael Mina’s Saltwater and Bourbon Steak in Detroit, MI, he met Rajat Parr, Michael Mina’s Wine Director, whose influence prompted him to take the next step in his career, and along with it, a move to the San Francisco Bay Area.
Alexander joined Daniel Boulud’s restaurant group as head Sommelier at db Bistro Moderne in New York in November 2009. Prior to moving to New York, he had spent two years as the first ever Cellar Sommelier at Thomas Keller’s renowned French Laundry. Alexander’s pairing instincts are fairly classic, following his belief that traditions work well for a reason though he recognizes that “often what matters most is whom you share the bottle with.”
An Advanced Sommelier with the Court of Master Sommeliers, Alexander is currently working toward the Wine & Spirits Education Trust diploma. He took first place in the New York Ruinart Chardonnay Challenge, a blind tasting event that brought together many of the city’s top sommeliers.