King Tide Fish & Shell in Downtown Portland announced its new Executive Chef, Alexander Diestra.

Born in Lima, Peru, Chef Alex landed in Portland at the age of 19 and he’s worked his way through many respected kitchens in the city including Saucebox, Clarklewis, and most recently, Andina. Chef Alex bring a multi-cultural approach to King Tide Fish & Shell, refining the menu to offer traditional, Pacific Northwest seafood dishes with influences stemming from Japanese and Peruvian cuisine. 

Chef Alexander Diestra brings over 18 years of experience to his role as Executive Chef at King Tide Fish & Shell and an expertise in blending flavors stemming from various American, Asian and European countries. Born in Lima, Peru, Chef Alex made his way stateside at the age of 19 and began his culinary career as a line cook with Embassy Suites in Portland. In this role, he spent years perfecting his craft, eventually becoming Lead Cook and Sous Chef which extended his skills to multiple outlets, including the hotel’s restaurant, banquets, and in-room dining. 

Following his time with Embassy Suites, Chef Alex served as Executive Chef for several reputable kitchens across the Pacific Northwest, including Saucebox Bar and Café, Clarklewis, and Zeus Café in Portland, as well as Michael Jordan Steakhouse in Vancouver, Washington.  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.  

Chef Alex’s ability to develop strong culinary teams and culturally diverse offerings has him well positioned to take the helm of King Tide Fish & Shell, refining the menu to offer a multi-cultural approach to traditional, Pacific Northwest seafood dishes with influences stemming from Japanese and Peruvian cuisine. 

Guests of King Tide Fish & Shell can look forward to new menu items, innovative, seasonal pop-ups and monthly wine dinners.