Jason Simon, Owner
If Alba's genesis was a type of music it would be more jazz scat than classical symphony. It began in 2007 when, after a decade of travel, Jason Simon packed a bag and hopped a bus to Des Moines. His contacts were few, his budget small, and his main mode of transportation was a bicycle. Soon after his arrival, he stumbled upon what was once a 1950's auto garage and car dealership on the edge of the East Village. A month later, Simon was slinging a sledgehammer to create what is now Alba's open kitchen.
The entire design and rebuild took 8 months. During that time Simon was involved in every detail, from the curve of the concrete bar to the spice racks above the prep table to the installation of the restroom sinks. The doors on the ceiling, now one of the principal features of the restaurant, were really a product of necessity rather than pre-meditated design. Acoustic panels would have been over budget, so Simon improvised with large wooden doors from a nearby architectural salvage store.
Simon's menu changes frequently and although he describes the cuisine as contemporary American, he draws upon ingredients and flavors from all over the world. In the open kitchen there is not a lot of fuss, chef's whites, or specialty equipment, just knives and sauté pans. Patrons seated at the chef's table delight in having a front row seat to the action.
Simon was born and raised in Parkersburg, Iowa, and grew up working at his parents' local grocery store. He began cooking while earning a degree in history at the University of Iowa, continuing his education at the Western Culinary Institute's Le Cordon Bleu in Portland, Oregon. After completing culinary school he lived and cooked in New Orleans, Denver, and Cleveland. He finally returned to Iowa and opened Alba Restaurant in 2008.
Michael Dodson, General Manager
Small town Iowa boy moves to Des Moines in high school, Michael Dodson came to helm Alba Restaurant after working in many of the fine dining spots in town. He enjoys seeing people get a singular experience when dining out because every dish, every guest and every occasion is unique. With a breadth of culinary knowledge and guest relations under his belt, Michael has enjoyed adding the wine experience to his repertoire at Alba. When he’s not at work he is preparing for his June 2024 wedding and playing with their two dogs. When he is home for dinner it’s steak and vegetables or something fancier, just to bring the best to his own life time dining partner. Come enjoy dinner with Michael and his staff they are warm, knowledgeable and looking to show you a grand evening.
Matt Small, Sous Chef
At Alba, Sous Chef Matt Small can't help but liken the experience to the jazz clubs he played in his hometown of Chicago. The creative energy of the kitchen not unlike an improv session where ideas compound and take shape in an ever changing, seasonal menu. As well as the synergy of the staff moving like the harmonies of the big band to put forth a unique experience.
Originally moving to Iowa to pursue a degrees in music and education at the University of Northern Iowa, Matt found his passion for the culinary arts while working at the university's many dining halls and hasn't looked back. Moving to Des Moines in 2017, he quickly began his search through the city to find places to hone his craft.
Eventually settling down and learning proper technique and dedication from Chefs Joe Tripp and Mason Altheide at Harbinger and Alba. Besides cooking, Matt is an avid reader and collector of cookbooks. One would be hard pressed to find him without a book or two in tow anywhere he goes, which he uses to combine classic French and American cuisine.
