Having held marquis chef positions at five star hotels in over ten countries as well as operating his own restaurant in Maui, Hawaii, Alexandre Purroy has spent the last fifteen years as chef/owner of Doce Lunas in Kenwood. He now takes the reins of the Sonoma State University dining services as the new executive chef.
Sonoma State has several dining facilities on campus, from the Student Center dining hall, known as the Kitchens, to the fine dining Prelude restaurant at the Green Music Center, and everything in between.
A product of Sonoma County, Purroy was born and raised in Santa Rosa, graduating from Montgomery High School and studying in the Hotel and Restaurant Department at City College of San Francisco. He apprenticed at the prestigious St. Francis Hotel in San Francisco.
Purroy welcomes student suggestions when it comes to the culinary offerings. In support of this collaboration, he plans to me with members of the campus community to get their impressions of University Culinary Services to see what is and is not meeting expectations.
Purroy is looking forward to taking his culinary life experience and translating it to a learning experience for students. He wants students to remember their culinary experience as comfortable, happy, and nourishing and hopes to instill in the student body a respect and understanding for foods from all different cultures.
University Culinary Services, operated by Sonoma State Enterprises, Inc. (an auxiliary of Sonoma State University), provides culinary oversight and execution for Sonoma State University through its eight dining venues, catering and concessions programs. It is the largest employer of students with more than 450 student employees.