About the Chef

This is an example page. It’s different from a blog post because it will stay in one place and will show up in Alexander Kurtz didn’t wake up one day and decide to make hot sauce.
He earned it.

His culinary journey started early—back in high school—working the ovens and prep line at a local favorite, Momma Theresa’s Pizzeria. It wasn’t a summer job. It was where discipline, speed, and respect for ingredients became second nature. By 2012, that grind was already turning heads, earning mentions in local newspapers and setting the tone for what came next.

From there, his career expanded well beyond hometown kitchens. Alexander took his skills south to the U.S. Virgin Islands, cooking at Sam & Jack’s, where bold flavors, heat, and Caribbean influence sharpened his palate and reshaped how he thought about spice.

Eventually, he brought that experience back stateside, refining his craft at Round Hill Club, where precision, consistency, and elevated execution became non-negotiable.

These sauces are the result of years on the line—long nights, high standards, and zero shortcuts. Every bottle reflects a chef who understands balance, restraint, and when heat should speak… and when it should shut up.

This isn’t a side project.
This is a chef doing what he’s always done—just bottled.