Ferrell Alvarez

After starting as a dishwasher at the young age of 15, working as an eager prep cook throughout high school and graduating from Cincinnati Culinary Arts Academy in 1998, Chef Ferrell Alvarez made his way back to Tampa, Florida to further his professional career. Years later he would earn a position at the Tampa landmark, Mise en Place. There, he was able to work with Chef Marty Blitz and transition from lead cook to Sous Chef and ultimately being named as Chef Blitz’s Chef De Cuisine. In December of 2013, Chef Alvarez opened his own restaurant, Rooster and the Till. R&tT is a 70-seat Modern American restaurant focusing on the best ingredients from nearby farms and gardens, preparing them with integrity, proper technique and lots of love. Rooster & the Till has earned Best New Restaurant and Best Chef from Creative Loafing, Best New Restaurant from Florida Trend Magazine along with being named a 2017 James Beard Foundation Best Chef: South semifinalist.


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