Alex Astranti

Originally from the small town Pietra de’ Giorgi, located outside of Milan, Astranti credits his Italian mother as his first and most profound culinary inspiration. Astranti moved from Italy to London and began working in various front of house positions and it was there he met his future wife, a Dallas, TX native studying abroad. Moving to Texas in 2007, Astranti received his culinary degree from El Centro College and began working in Fort Worth at acclaimed restaurants Bonnell’s Fine Texas Cuisine and Grace. Astranti later honed his culinary skills under celebrated Chef Stephan Pyles and was named Executive Sous Chef at Stampede 66, eventually ascending the ranks to Executive Chef at Salvaje. Astranti joined Hai Hospitality in 2015 where he was instrumental in opening multiple restaurants including Uchi Dallas, Top Knot, and Uchibā. He was named Chef de Cuisine of Uchi Dallas in 2017 and then in 2018 with the rebranding of Top Knot, Astranti took over culinary operations for both Uchi and Uchibā. In December 2021, he took over the culinary operation of Mercantile dining & provisions as Executive Chef.