Chef Alex Kidman began his love for the culinary arts while studying at the Art Institute of Tampa. From there he apprenticed under Chef Eric Lackey, where he continued to develop his culinary skills and love for food. He then went on to become a Sous Chef where he was able to discover his own passions and influences as an aspiring chef. As the Executive Chef at Currents, Chef Alex has brought fresh ideas and culinary inspirations from American Southern and French cuisine. It is very important to him to support his community by using the freshest local resources from around the area. Chef Alex continues to research and develop new culinary skills as well as inspire others with his energy and passion for the art of food.
Twenty five years ago, Sous Chef Keith Herda started his culinary career in Ocean City, MD. After traveling the coast, he rooted himself in FL. Before becoming Sous Chef at Currents, he worked for Bon Appetit and Mystic Fish, some of Tampa Bay’s finer restaurants. With an eye for detail and an imaginative palette, Keith executes dishes both original and classic! His complex soups always leave you wanting more.
You should also try the Grilled Grouper with Shrimp Conceicao or perhaps their grilled New York Strip topped with blue cheese crumbles. Every dish is cooked to order from fresh seafood and market produce hand picked daily. Tracey’s entire staff guarantees guests an evening of exceptional dining from the moment you enter to your Creme Brulee and Port. Currents has become Tarpon Springs “Haute Cuisine” dining destination.