March 2016 - Rex Hale

Apr 7th 2016

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CHEF OF THE MONTH

Chef Rex, married with three kids is originally from St Louis, attending McCluer  North High School.

Rex received a Biology degree from Tulane University New Orleans where he worked at Brennan's of New Orleans. Upon graduation, he realized that perhaps the study of biology wasn't exactly for him. So he began his culinary adventure that has taken him to places including but not limited to South Africa to a private resort that backed up to a wild game reserve, Kansas City, Dallas, Houston, St. Louis and a tiny remote island location that allowed him to fly whatever food he wanted in from England. Rex's adventures have expanded his palate beyond and swears the best menu item to work with is fish. He says with fish there is an  international appreciation for it, there is water everywhere, but fish brings no preconceived notions. Everyone does something different with it, you can flavor it  anyway you want and it will be delicious. Which makes sense that his favorite item on the menu at Boundary is the Kona Kampachi.

Boundary at the Cheshire
6300 Clayton Rd, St. Louis, MO 63117
(314) 647-7300 : cheshirestl.com

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