Specialities
Asian, Fusion
Alex Diestra
Portland
About Alex Diestra
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.
Interview with Chef Alex Diestra
Alex Diestra's Video Tutorials
An Overview of Lemongrass
Alex Diestra
Easy
Learn to break down this vegetable for a tangy, aromatic addition to marinades, sauces, and stocks.
Korean Ginger Soy Sauce Marinade
Alex Diestra
Easy
This aromatic marinade has hints of salty, sweet, and sour flavors.
How to Make the Perfect Miso Soup
Alex Diestra
Easy
Learn how to make miso soup easily, perfectly, every time.
Authentic Vegetarian Spring Rolls
Alex Diestra
Easy
These vegetarian spring rolls are wrapped in lumpia wrappers and fried for layers of crisp crunchiness.
Slow-Braised Korean Baby Back Ribs
Alex Diestra
Easy
This recipe combines traditional Korean flavors with the fall-of-the-bone goodness of slow-braisesd ribs.
How to Use a Kitchen Torch
Alex Diestra
Easy
Learn how to play with fire in the kitchen, safely and strategically.
How to Bread and Deep Fry Soft Shell Crab
Alex Diestra
Intermediate
Tender crab meat surrounded by a crispy, corn starch crust makes for a perfectly balanced bite.
Ginger Lemongrass Crème Brûlée
Alex Diestra
Intermediate
The contrast of creamy flavor-infused custard and crunchy, carmelized sugar makes for a delicate and impressive dessert.
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