Ferrell Alvarez

Chef, Owner
Ferrell Alvarez


About Ferrell Alvarez

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.

My Venues


  • #1 Restaurant 2018
    Tampa Bay Times
  • Best New Restaurant
    Florida Trend
  • Best Chef: South Nominee, 2017
    James Beard Foundation

Where I Go Out

Behind the Scenes

Such an honor to share a
"Such an honor to share a special night in Charlotte with amazing people. Thank you to @beardfoundation for the opportunity to work with Factorymade. Fingers crossed, big things to come!!!!!! 🤞🤞 The night couldn't have ended any better then enjoying a sick ass dinner @mikenoll_bardo and the team are killing it. Not to mention the design, service and wine list is as dope as the food!!! #foodporn"
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All of our dishes from last
"All of our dishes from last night. What a great dinner. Very fortunate to have met new friends in RVA and to work with a badass lady crew ( +Mike lol) thank you for letting me into your home and also taking over the playlist. Much love to you all."
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Brought that Florida citrus
"Brought that Florida citrus life to Richmond last night with this dessert for @brittanny_anderson dinner seris at Chair Lift... .. olive oil chiffon . marzipan gelato . cured honeybells . navel peel powder . dehydrated clementine . milk crumb . muscovado horchata...."
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More secrets from our tasting
"More secrets from our tasting menu.. 5th course tonight: cheese course; Pancetta fat & crispy pancetta comté popover | Champignon | apricot pine nut jam | walnut dust"
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Tonight's amuse bouche for 2
"Tonight's amuse bouche for 2 from our chefs tasting...Pink moon oyster | tarragon champagne gelée | pickled apple... #foodporn"
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This weekend's experience was
"This weekend's experience was on another level. Quite possibly the best collaboration I've ever been a part of. Everyone involved could not have been a better blend of friends and family that worked so hard to make it come to life. Thank you for the opportunity, I could not be more humbled...#thechefexperiment"
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