#376 Alexander Diestra - King Tide Fish & Shell Right At The Fork podcast

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Society Right At The Fork

Innhold levert av Right At The Fork. Alt podcastinnhold, inkludert episoder, grafikk og podcastbeskrivelser, lastes opp og leveres direkte av Right At The Fork eller deres podcastplattformpartner. Hvis du tror at noen bruker det opphavsrettsbeskyttede verket ditt uten din tillatelse, kan du følge prosessen skissert her https://no.player.fm/legal.

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#376 Alexander Diestra - King Tide Fish & Shell

5M ago 1:03:21

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Innhold levert av Right At The Fork. Alt podcastinnhold, inkludert episoder, grafikk og podcastbeskrivelser, lastes opp og leveres direkte av Right At The Fork eller deres podcastplattformpartner. Hvis du tror at noen bruker det opphavsrettsbeskyttede verket ditt uten din tillatelse, kan du følge prosessen skissert her https://no.player.fm/legal.

Alexander Diestra grew up in Peru and made his way to Portland, honing his cooking skills at places like Clarklewis and Saucebox. Currently, he is Executive Chef at King Tide Fish and Shell at the Kimpton Riverplace Hotel. Alex talks with Chris about how running a hotel restaurant differs from a standalone, like Andina, where he was head chef through the pandemic and navigated those waters before making the current move. Alex shares his thoughts not only on managing people in a kitchen in 2024, but also his work/life balance, now that he and his wife have a toddler at home. Right at the Fork is supported by: Zupan's Markets: RingSide SteakHouse: Portland Food Adventures:

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591 episoder

#Society #Right At The Fork

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#376 Alexander Diestra - King Tide Fish & Shell

Right At The Fork

published 5M ago

Del

MP3•Episoder hjem

Innhold levert av Right At The Fork. Alt podcastinnhold, inkludert episoder, grafikk og podcastbeskrivelser, lastes opp og leveres direkte av Right At The Fork eller deres podcastplattformpartner. Hvis du tror at noen bruker det opphavsrettsbeskyttede verket ditt uten din tillatelse, kan du følge prosessen skissert her https://no.player.fm/legal.

Alexander Diestra grew up in Peru and made his way to Portland, honing his cooking skills at places like Clarklewis and Saucebox. Currently, he is Executive Chef at King Tide Fish and Shell at the Kimpton Riverplace Hotel. Alex talks with Chris about how running a hotel restaurant differs from a standalone, like Andina, where he was head chef through the pandemic and navigated those waters before making the current move. Alex shares his thoughts not only on managing people in a kitchen in 2024, but also his work/life balance, now that he and his wife have a toddler at home. Right at the Fork is supported by: Zupan's Markets: RingSide SteakHouse: Portland Food Adventures:

… continue reading

591 episoder

#Society #Right At The Fork

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