Alice Gonzalez, a Minneapolis native, gained culinary experience working with many accomplished chefs including Chef Grant Achatz at Alinea, Chef Todd English at Olives in Charlestown and Chef Bruce Sherman at North Pond. Gonzalez spent time across the pond working in England before serving as executive sous chef at Morimoto in Napa, California. Today, she works as a cook at the Austin favorite Qui. When cooking at home, she pulls culinary inspiration from her Midwest roots and favors the preparation of simple American food.