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Alex Pirla has a diverse work experience in the culinary field. Alex is currently working as the Head of Culinary at Heura Foods since December 2021. Prior to that, they worked as a Teacher at Aurea Culinary Arts starting from March 2020. From May 2018, Alex served as a Teacher at Escuela de hostelería y pastelería Hofmann. Alex also authored the Vegan Gourmet Cookbook for Ediciones Urano, S.A. in March 2018. In 2012, they founded Plant Based Lab & Prabhu Sukh Plant Based Chefs. Alex worked as a Private Chef at FC Barcelona from March 2020 to September 2021. Alex has also served as a Chef at Legumechef from September 2017 to June 2021 and as an Executive Chef at Villa pi balu from June 2016 to December 2020. Additionally, they worked as a Sous Chef at El invernadero de Rodrigo de la Calle from April 2015 to December 2015, and as a Chef De Partie at Damunt d'un cel de fils from October 2012 to March 2015.

Alex Pirla has a diverse education history in the culinary arts. In 2002-2004, they attended Cpifp Cocina San Lorenzo, Huesca, where they studied Cooking and Related Culinary Arts, General. In 2018-2019, they enrolled in the Basque Culinary Center, focusing on Tecnicas de alta cocina (high cuisine techniques). The following year, in 2019, they attended École Ducasse, specializing in French cuisine. Additionally, during the same year, they pursued studies in Nutrition Sciences at Barça Innovation Hub. In 2020, Alex completed intensive training in shojin ryori cuisine at Tokyo Cook at Sougo Restaur.