Chef Alex Diestra got his start at the age of 19, working his way up through kitchens helmed by great chefs. He has worked under Indonesian Chef Richard Van Rossum and James Porter of Petite Maison in Scottsdale, Arizona. But his love for cooking began much earlier thanks to his mother’s culinary influence. He cites her traditional cooking methods and memorable dishes as inspiration for his career.
Chef Alex was formally trained at the Western Culinary Institute in Portland and has worked in the kitchen at popular Asian Fusion restaurant, Saucebox for several years. He worked closely with chefs Gregory Gourdet and Jason Neroni before rising to Executive Chef in 2011.