After starting as a dishwasher at the young age of 15, working as a eager prep cook throughout high school and eventually attending and graduating from Cincinnati Culinary Arts Academy in 1998, Chef Ferrell Alvarez made his way back to Tampa, Florida to further his professional career. There he would then earn a position at the Tampa landmark, Mise en Place. 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. Seven years later, Ferrell would take over at Cafe Dufrain as Executive Chef and turn it into a groundbreaking sustainable restaurant. In December of 2013, Chef Alvarez opened his own restaurant, Rooster & the Till with long time friend and business partner, Ty Rodriguez. R&tT is a 70 seat Modern American restaurant focusing on the best ingredients from nearby farms and gardens and preparing them with integrity, proper technique and lots of love. In first ten months of being opened, Rooster & the Till had earned Best New Restaurant and Best Chef from Creative Loafing and Best New Restaurant from Florida Trend Magazine. Since, Chef has received a 2017 James Beard Best Chef South nomination all the while building a second concept, Nebraska Mini Mart, and planning the third, Gallito Taqueria, slated for late 2018.