Alex Eaton is a graduate of Johnson and Wales School of Culinary Arts in Charlotte, North Carolina. Eaton helped open Domenica, a John Besh’s Italian restaurant in New Orleans, where he learned the art of wood-fired Neapolitan pizzas. Eaton then added Cajun food to his repertoire by working at Mr. B’s Bistro under Chef Michelle McRaney. Though his career path has taken him all over the country, Eaton had always wanted to return home and learn the business side of the restaurant from restaurateurs Al Roberts and Bill Latham. The trio, with the addition of Executive Chef Mike Roemhild, teamed up and opened Table 100 in Flowood, MS. As Chef De Cuisine Eaton achieved many accolades, including Best Restaurant, Best New Restaurant and Best New Chef. After leaving Table 100, Eaton set off around the country training for what would be The Manship Wood Fired Kitchen. He was also named a 2019 semifinalist for Best Chef: South by the James Beard Foundation.