Alejandro Arrieta is a creative and passionate chef.Like many professional chefs, Alejandro's love of food was fostered during his childhood, in his grandmother's kitchen.Alejandro mooved to the states in 1999 after graduating high school. While attending college in Miami, for marketing, he began work as a prep and line cook in hotels. After two years, he made his way to California, where he furthered his love for cooking. He attended the Art Institute of California where he obtained his degree in culinary Art & Restaurant Management.

Alejandro's experience as a chef has been nurtured by many world renowned chefs in many well known restaurants from the very beginning. He started working under Joaquin Splichal of Patina as a Chef de Partie. Then at the age of 24, Alejandro rapidly worked his way up from line cook to Sous Chef at Hotel Bel Air. During his 3 years at the Hotel Bell Air he became Banquet Chef.

He later went on to become Sous Chef at Mastros and Ocean Avenue Seafood. While at Ocean Avenue Seafood he was awarded a guest chef appearance at the Lake Arrowhead Resort and Spa. In 2009 Alejandro traveled to Cancun, Mexico to develop a new food concept for the Radisson Hotel. Recently, he worked for Thomas Keller in the new Beverly Hills Bouchon and Jose Andres at the Bazaar by Jose Andres in the SLS Hotel.

Now, at 208 Rodeo, Alejandro is excited to bring his passion, creativity, and love for food into this well established restaurant.