We sat down with Executive Chef Alex Green of Mileta in Lexington, Kentucky. Mileta presents a contemporary scratch kitchen where handmade pastas and seasonally driven plates take center stage. The menu highlights pristine ingredients and thoughtful technique—each dish composed with clarity and care.
Complementing the food are inventive craft cocktails and a curated wine list selected to enhance the flavors of the kitchen. Service is unpretentious and genuine, creating a welcoming atmosphere that makes every meal feel both polished and personal.
Tell us about what your morning routine looks like, and how you like to end your day?
I’m up every morning by 8:30am (usually earlier but 8:30am is my emergency “oh crap” alarm) and immediately take a shower to wake me up and get going. I only live about 5 minutes away from the restaurant so I’m here by 9:30. I check in with my opening chef and look at the day’s prep-list and see what the highest priority might be. I’m then here at the restaurant until the last plates are being sent out at the end of the night. I’ll chat with my closing chef about service and any issues that may have come up. I always take the time to tell all of the staff goodnight and let them know of any out of the ordinary events for the next day(s) like large parties so they can make their prep lists accordingly. Sometimes I’ll grab a pour of bourbon or amaro at the bar before finally heading home. When home I’ll play with our cats for a little bit to wind down before finally settling into bed around midnight…