There are few American chefs, much less female chefs, that can boast staying power in Michelin-starred restaurants. Chef Alexandra Guarnaschelli of Butter Restaurant can boast indeed—she embarked on a culinary journey in France, and ended up working in some of the country's top restaurants including esteemed chef Guy Savoy's eponymous three-star kitchen. Upon her graduation at Barnard College in 1991, she decided to explore her culinary interests and began working under the tutelage of the acclaimed Larry Forgione. Under Forgione's direction, Guarnaschelli moved to France to study at La Varenne Culinary School. After school and traveling throughout France, she moved to Paris to begin a four day stage at the Michelin three-star restaurant Guy Savoy: four days turned into four years with Guarnaschelli rapidly being promoted to sous chef at La Butte Chaillot, another Savoy establishment. After seven years in France, Guarnaschelli returned stateside and joined the venerable Daniel Boulud at restaurant Daniel, where she quickly rose through the ranks to become sous chef at the Manhattan standard. Guarnaschelli then moved to Los Angeles to join Joachim Splichal's Patina Group, where she worked at the acclaimed Patina restaurant. In 2003, Guarnaschelli became executive chef at Butter Restaurant in New York, where she creates an eclectic American and green market-inspired menu. In addition to her restaurant work, Guarnaschelli works as a Chef-Instructor at New York City's Institute of Culinary Education.