Alexander Diestra

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.