From a long line of restaurateurs and hoteliers, Stratta has continued the family tradition, becoming the fifth generation to be involved in the culinary industry. After several years working in hotel kitchens, Stratta decided to pursue his dreams by enrolling in the prestigious California Culinary Academy. During this time he was given the opportunity to work in one of San Francisco’s finest hotels, the Stanford Court Hotel. Under the guidance of pastry chef Jim Dodge, Stratta refined and perfected his skills in the art of baking and pastry. After graduating with high honors, he decided to pursue his passion and strive to reach the top of his profession.

At the young age of 24, he was chosen to head Mary Elaine’s, a gourmet restaurant at the new world class Phoenician Resort in Scottsdale, Arizona. After two years of dedication, Stratta established Mary Elaine's as one of the premier dining destinations in the Southwest. In 1992, the James Beard Foundation named the restaurant 'top dining destination' and Stratta was chosen as America's top hotel chef. Seeking a new challenge, Stratta was promoted to executive chef of the Resort, and once again received Mobil’s five-star award. In 1998, he received the Best Chef: Southwest award by the James Beard Foundation. Stratta currently showcases his talents at Wynn Las Vegas as Executive Chef of both his namesake restaurant ALEX, featuring French cuisine, as well as Corsa Cucina & Bar, that highlights rustic Italian fare. In 2005, ALEX was selected as one of the “Best New Restaurants in America” by Esquire magazine and in 2006, 2007 and 2008 it was recognized by AAA as a Five-Diamond Restaurant and by Mobil as a Five-Star Restaurant, one of only three in Las Vegas.