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Alexander Diestra

Seafood & Sustainability Expert

Alexander Diestra is a Chef based in Portland, Oregon. His key focuses are seafood and sustainability, and he works as Executive Chef at King Tide Fish & Shell restaurant. He has over 20 years of experience in the restaurant industry, and has served as Executive Chef for several reputable kitchens, including Saucebox Bar and Café, where he brought Asian fusion flavors to life, and Clarklewis, where he became a pro creating menus based on foods in season with a farm to table style menu. Most recently, he served as Executive Chef for Andina, a pioneer in the Portland Peruvian food scene, and launched the restaurant's celebrated street-food inspired pop-up, Chicha. At King Tide Fish & Shell, Chef Alex has refined his menu to highlight farm-to-table dishes with hints of Japanese and Peruvian cuisine prepared with local, sustainable ingredients. He received an Associate’s Degree in Culinary Arts and Chef Training from Le Cordon Bleu’s Portland, Oregon location.

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Co-authored Articles (10)

How to

Tell when Salmon Is Cooked

Salmon is a delicious fish that can be pan-fried, grilled, or broiled for a healthy dinner. But preparing the fish at home can be tough because it can be very easy to overcook it. Checking the color and texture of the fi...

How to

Clean Octopus

Cleaning an octopus is the first step to making exquisite seafood dishes in your own home. Although you can buy pre-cleaned frozen octopus, some fresh octopus is sold without being cleaned. Cleaning an octopus involves r...

How to

Serve a Full Course Meal

A full-course meal is a meal that serves more than three courses. These meals are usually extravagant events in honor of someone or a particular event. To host your own full course meal, begin by planning your menu in ad...

How to

Make a Menu in Word

Do you find yourself often using a variety of unrelated commands when creating and editing documents in Microsoft Word? If so, you've probably worn out your mouse by clicking through all of the different menus and ribbon...

How to

Prepare Fresh Horseradish

Are you looking to prepare horseradish from fresh horseradish root, like the condiments sold in jars in stores? It's not so hard to do -- and, in fact, you can get creative with it, too!

What Are the Differences Between Clams and Scallops?

Learn how shell shape, behavior, and taste differ between these bivalve mollusks Clams and scallops and bivalves, oh my! With so many shellfish in the sea, you might think that clams and scallops only really differ in th...

How to

Cook Bay Scallops

Bay scallops are smaller than regular sea scallops. Because of their small size, they cook very quickly. Typically, cooking scallops is done by either pan searing, also known as sautéing, or by deep frying. Whichever me...

How to

Collect Oysters

Oysters are one of the easiest types of seafood to harvest. Since they grow in reefs that can become quite large, oysters are easy to find. Once you find a reef, you won’t need any special equipment to remove and colle...

The Origin of "No Shirt, No Shoes, No Service"

Figure out why so many businesses care about your shirt and shoes If you’ve ever eaten at a diner or stopped at a local small business, you’ve probably seen a “no shirt, no shoes, no service” sign in the window. ...

How to

Make Buldak Ramen Shrimp Fried Rice

Sometimes it can be difficult to figure out a quick but delicious dish to enjoy. Fortunately, if you love shrimp fried rice and Buldak ramen, this recipe is a perfect blend of both beloved dishes. Whether you're looking ...