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Clarity

Alexander Depina

Creating hyper local closed-loop food systems, harmonizing the relationship between producers and culinary businesses. Expertise in; fermentation, preservation, ingredient sourcing, menu development, staff training, SOP development, bio-mimicry/regenerative farming, & foraging.

10+ years experience in every position of the restaurant industry

Founder/Owner Samsara Food group
Former Culinary Director for Paradise Farms, Miami
Harvest Corps by Blue Hill at Stone Barns alumni
Executive sous chef @ Auberge Residences
General Manager @ Myapapaya Juicery & Kitchen

$2.00/min

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Hospitality Industry Hospitality Management Hospitality Food Sensitivities Food Industry

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SOP Development

Utilizing my world class experience, I have developed a skill set of maximizing a kitchen's efficiency while cutting down on waste, supporting local producers, and empowering staff to maintain the new standard.

These procedures can be applied to any kitchen, and the menu designed will fill in the details for each unique kitchen. Maintaining a spotless, sanitary, flowing & efficient kitchen that can operate semi-automatically will be the result, so that you may focus on the grander vision for your establishment.

Farm to Table Menu Development

Throughout my career I have been creatively recognized & always been involved in menu development, along with establishing operations that allow for seamless execution. After the pandemic, I opened my own company doing private events & pop ups, designing menu's constantly to fit every type of occasion for my high profile clients in Miami, Fl.

Moving on to Culinary Director of Paradise Farms, I developed collaboration systems with the farm to fulfill culinary needs for the same variety of clients, event types, and kitchens. My personal approach combines health & wellness and 0 waste practices as well.

Fermentation & Preservation

If you would like to incorporate exciting ancient & modern fermentation/preservation techniques into your culinary business, I would love to offer insight.

Fermenting techniques like lacto-fermentation, koji curing, aerobic cultures, capturing natural yeasts for wild sodas or sourdough are one of my favorite ways to cut down on waste while unlocking new flavors that greatly expand your pantry. Many times you can get 3 new ingredients from 1, bolstering your menu & cuisine.

Preservation techniques like canning and dehydration can also be cleverly used to expand the pantry, cut down on waste or even to add value to your operation by developing a line of preserved products. Just as I developed a line of certified organic products for Paradise Farms.

Ingredient Sourcing

From wild foraging ingredients to connecting with the greatest artisans and producers in your local area, this is where I currently spend a good amount of time for my own businesses. I excel at seeking producers who are completely in love with their craft, understand the relationship with nature and therefore producing the most incredible ingredients & products.

Wild foraging is another way to incorporate unique flavors into your menu, providing guests with new experiences consistently being seasonal by default.

Some of these producers & ingredients can be difficult to find, but through my extensive network of farmers, botanists, field scientists I can streamline the process and find them for you. Because of this, ordering their products can be a bit difficult logistically, and I have also developed the skill to find solutions for this over the years.

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Member since July 2024