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Atlantic City Chef Larry Alexander Photo: Courtesy of Larry Alexander
Chef Lawrence (Larry) Alexander is a legend in Atlantic City. Mastering the art of managing the sprawling, chaotic kitchens at major resorts, he is now the chef de cuisine at the Atlantic City Convention Center and Jim Whelan’s Boardwalk Hall, feeding thousands of people every day. His secret? He exudes calm. We found out why.
New Jersey: We bet you loved cooking even when you were a kid.
Alexander: Can you tell? My grandpa, Thomas Alexander, was a passionate home cook with a passion for barbecue. He would smoke chicken and pork—wings, ribs, pork necks, every cut—and he would show me every step. I could smoke anything before I was 10.
Those family dinners must have been memorable.
Yes, but most of the cigarettes Grandpa smoked were not for us. He cared deeply about those who were hungry and suffering. He would tell me, “You have to take care of those who have a hard time, because one day you might be that person, too.” We would go around the neighborhood and deliver barbecue, and the gratitude of those people was heart-warming.
This is a powerful life lesson for kids!
It really was. I wanted to give back to my grandpa with food, thanks to him. After getting my work permit at 16, I found a job cooking and serving at a senior community. This kitchen was very passionate about serving the residents. Meals were the highlight of the day, and some people would walk through the kitchen in the afternoon so they could think about dinner. I loved that job. Those residents shared their life stories with us. Their family trees, their children, the history they had lived through – stories about Atlantic City during chaotic times. What I learned is that people are people, no matter what their era, age, background, past, and perspective.
And then the Boardwalk called?
I started working at Caesars in 1982 at the age of 19. I moved up from order taker to line cook to chef de cuisine at one of the hotel’s restaurants, which served three meals a day, as well as a buffet and bar. I later moved on to chef de cuisine at Harrah’s, an equally busy bistro. In 2003, I was hired as chef de cuisine at the soon-to-open Borgata, a luxurious buffet restaurant. The variety and quality of the buffet was incredible. I was promoted to restaurant manager for the buffet.
You are such a suave diplomat!
I had to keep smiling the whole time, and somehow I did. Our diners came not only from the Borgata, but from other hotels and all over Atlantic County. Interestingly, celebrity entertainers came, too, with their friends, family and entourage. You’d think they’d get the formal room service in the penthouse suites. But they loved our food, the exciting atmosphere and the privacy our booths provided. Dave Chappelle would sit in his “Dad Chair” in his booth, with his back to the room. We’d bring him the prime rib; he couldn’t get enough.
I know you’ve been away from Atlantic County for a while.
I know, it’s hard to believe! In 2009, I got a job in Miami, then California, and then Chicago. Time flew by! The pandemic hit. There were no jobs. My wife and I missed South Jersey so much that we moved back to Egg Harbor Township. The resorts in Atlantic City were still open, and Hard Rock convinced me to run takeout and the beachfront restaurant. In 2022, I received a great offer to be the Executive Chef and General Manager of the co-owned Atlantic City Convention Center and Jim Whelan Boardwalk Hall. This is my current job. I oversee all catering – event meals – as well as concessions, fast food and fast casual. I oversee supply, cooking and service. I manage over 200 people: cooks, servers, bartenders, runners, cashiers. Both venues can accommodate up to 14,000 ticket holders per night.
How do you keep operations running smoothly?
You can have the best kitchen, ingredients, and chefs in the world—but the difference between success and failure is having your people committed to teamwork and customer service. If they seem lost, it’s because they don’t know their worth and have no pride in their profession. So I’m always there, walking around, spreading the message that they matter; they can do it. I help the chef who’s falling behind on their job, the server with unhappy customers, the new employee with a nervous twitch. I stay sane, understanding, and goal-oriented. That way, I can get my people back into the groove again.
It seems like you can connect with anyone.
That’s who I am, having worked with a variety of people throughout my food service career. I definitely have that warm and welcoming personality and a desire to create memorable experiences for my customers. As an owner, I give young chefs confidence and allow them to share in the wealth. I am also actively involved in charitable organizations such as the Professional Chefs Association of South Jersey and the Boys & Girls Clubs of Atlantic City.
You are an influential mentor.
It’s a fire that burns brightly. I recruit employees for my company, including many junior young men from Atlantic City. I look for friendly kids who are eager to work hard and learn. It’s easy to spot them; their sincerity is immediately apparent. Then I show them around and mentor them. I think of myself as a father figure; the kids call me “Dad,” “Coach,” or—I admit it—”Grandpa.” My latest protégé is a young man named Karim, who has a high work ethic but is very shy. For a week, he’s been by my side, doing everything, cooking, and managing. I hired him, and he’s completely blossomed.
Did Kareem climb the kitchen ladder like you?
Not yet. He just decided to join the Coast Guard, in its highly regarded culinary program. He asked me to save him a spot in the kitchen. I told him not to worry.
The interview has been edited for brevity and clarity.
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