Rooted in tradition and driven by innovation, Chef Alex Figueira’s rise to culinary prominence is a testament to his unwavering passion for family, Brazilian cuisine, and life itself. With a profound dedication to his craft, Chef Alex transforms the freshest Brazilian ingredients into extraordinary gastronomic experiences, seamlessly blending classical techniques with contemporary flair. His journey from a self-taught enthusiast to a celebrated chef, began in 2016, as he worked as Executive Chef of a Brazilian Steak House chain in the United States.
In 2019, he boldly ventured into entrepreneurship, launching Tulsa’s first Brazilian food truck, Doctor Kustom, which quickly earned acclaim and a permanent home inside Mother Road Market.
Chef Alex’s visionary approach and exceptional talent have solidified his place in Tulsa’s culinary scene, having been chosen as a semifinalist for the 2024 James Beard Award for Best Chef – Southwest. His acclaimed Tuesday evening Chef’s Table dinners are sold out through January of 2025. Chef Alex Figueira’s remarkable journey and passion make every dish a celebration of Brazilian cuisine and the joy of life. Chef Alex has been featured in Tulsa World, Tulsa People, and Oklahoma Magazine.
Following our four-course dinner, Chef Figueira will join Garden CEO Chuck Lamson for Q & A about his life and rise to becoming an honored chef.
Dinner will be at The Summit Club, 30th Floor Grand Ballroom, 15 W 6th St, Tulsa, OK 74119.
Attire: Business or Cocktail
Tickets are $350 per person or $2650 for table of 8 with proceeds benefiting Tulsa Botanic Garden.
A portion of ticket purchase ($175) is tax deductible.
Menu
Cocktail Appetizer
Tapioca Dice with truffled pepper jelly
Appetizer
Fried Polenta with dry cured meat, crème fraiche and crispy kale
First Course
Col Moqueca “Brazilian fish stew” with bell peppers, onions, tomatoes, coconut milk and crispy rice paper
Second Course
Grilled Picanha with Cassava mousseline, açaí coulis and grilled heart of palm
Dessert
Brigadeirão “Brazilian Chocolate pudding” with Aroeira seeds, cupuaçu foam and crumble
