Zebra in
South Park
with Chef /
Owner Jim
Alexander
By Maralyn Hill
J
im Alexander, Certified Executive Chef and
Owner of Zebra Restaurant in the South
Park area of Charlotte, North Carolina,
has been a friend and favored chef for both
Norm and me for a long time. When we lived in
Charlotte, we frequently took guests to Zebra
and I have to say its breakfast, lunch, and
dinner options are all outstanding.
Jim opened Zebra in 2001 and it has continued
to grow. I first met him while interviewing him
for Time-Warner Cable in 2003. He exudes
talent and surrounds himself with an
outstanding team.
I’ve watched Jim cook in his kitchen, on stage
at Charlotte Shouts, and numerous other times.
Never have I seen him as excited about a sous
chef as he is about Chris Wriggle, who lives
nearby in Monroe.
Jim says, “Chris is the best cook ever to grace
our kitchen. All the cooks rock at Zebra, Chris
is a ‘Rock Star’...super soups, creative featured
fish and 3 course lunches. His flavor building
profiles are really excellent. I have never
isolated one person like this, but Chris is truly
special. Other chefs may know what I mean...he
just makes everything taste SO GOOD!” As a
result, we have a recipe from Jim and Chris.
It’s been a decade since I’ve interviewed Jim
and a few of my questions are the same, but his
answers are different.
MDH: Since you opened Zebra in 2001, what
have been your highlights?
JA: Every year brings a new and often
unexpected highlight-- 2013 was the Siskey
wedding and patio renovation with a new
outdoor fireplace, water features and wrought
iron walls.
MDH: Of all the special events at Zebra from
wine pairing dinners to chef’s table, etc. what
are your personal favorites and why?
JA: 2012 was a banner wine year. We hosted
Harlan Estate, Araujo Estate, Todd Anderson,
and Paul Hobbs. Each wine dinner was special
due to who they are individually and how
important each of them is to the industry as a
whole. My all time favorite, of course, is my
cousin’s winery, Falcor.
MDH: What is your favorite cooking utensil?
JA: My sous chefs. Let the young’uns cook!
MDH: What is your favorite station?
JA: Pastry, maybe my sweet tooth has
intensified with age!
MDH: When did you expand to catering?
JA: When the line at the front door got down
to five or so!
MDH: I’ve noticed your catering goes beyond
French cooking. Are you enjoying the creative
challenges?
JA: You know 20 years as a club chef prepared
me to make pretty respectable pool hut food,
golf turn food and creative-themed parties. It
is really a blast to pull out some of the old
42
ɕ