Salty's Corporate Chef
Born and raised in Portland, Oregon, Jeremy choose the culinary arts at an early age. At 13 he cooked his first omelet for his grandparents and found an instant joy in cooking for others and pleasing people with food. Jeremy says, "There is something about making people happy with food that keeps me wanting to cook more and more." Jeremy was raised on the TV Chefs, Jeff Smith, Julia Child, Graham Kerr (Galloping Gourmet) and very young and shy Emeril Lagasse. He remembers friends coming over wanting to play but they had to wait until the The Frugal Gourmet was over. While Jeremy was still in high school, he enrolled in a skills program for the culinary arts and quickly became a sous chef for the class. As his skills grew, he placed third in a regional cooking competition that year. At the age of 16, Jeremy started work at a Mexican restaurant where everything was made from scratch. He became a lead cook and then moved on to assist in the opening of a seafood restaurant. This is when Jeremy found his true love — cooking with seafood. "Seafood is the most difficult and versatile thing to cook on the planet," explains Chef. After several years Jeremy was ready for a new culinary seafood adventure and so begins his climb at Salty's restaurants.
There is something about making people happy with food that keeps me wanting to cook more and more.
More Salt Please...
In the spring of 1997 Jeremy started with Salty's Portland restaurant on the Columbia River. He began as a pantry cook and quickly proved himself as a motivated quick learner. At 23 he took on a sous chef position. Then he moved to the Seattle area and worked at Salty's at Redondo Beach in Des Moines, WA. Here Jeremy worked under the tutelage of Chef Todd Albert. His next move was to "the mother ship", Salty's on Alki Beach in West Seattle where Jeremy became the executive sous chef. He worked under Byron Schultz, a classically French trained chef, and continued to fine tune cooking techniques. In 2004 Jeremy received the opportunity to become executive chef at Salty's on the Columbia River, back in Portland. He was just 27 when he took on the job and thrilled at the prospect of honing his management skills and sharing his creativity with the guests. Two years later Chef was "recruited" back to Seattle to be the Executive Chef at Salty's on Alki Beach. He was overheard saying "Being the head chef at a 12 million dollar a year restaurant is such an honor". Over the next few years Chef Jeremy wore many hats for Salty's (radio personality, General Manager) before settling into the Corporate Chef position, keeping his finger on the pulse of deliciousness for all three Salty's stores.
These are big restaurants (Alki is in the nation's top 100 independent restaurants) and I really need to make sure we get sustainable fish. It is hard to keep this up but so worth it in the long run
The last four years have been the height of his career. He has won numerous awards for Seattle's best brunch, seafood, and view restaurant. Since taking on the corporate role, Chef has evolved the restaurant, café and catering menus to reflect seasonality. He also feels very strongly about sustainability and supporting local business. "These are big restaurants (Alki is in the nation's top 100 independent restaurants) and I really need to make sure we get sustainable fish. It is hard to keep this up but so worth it in the long run," says Chef Jeremy. He has also worked with many different charities around Seattle including Farestart (Chef's favorite), Share our Strength, Heritage House, West Seattle Helpline and many others.
Jeremy is not beholden to the kitchen as he loves to share his recipes with all. You can often turn on the TV and find him cooking on the local news and KCTS. When not at work Chef Jeremy loves to cook on his days off. He has a beautiful wife Maggie, two sons, Maximus and Augustus, and a black Lab named Crosley. Chef also likes to ski, hike, bowl, and golf on his days off. "I work hard so I have to play hard," explains Chef Jeremy.
Don't miss Chef Jeremy's wonderful creations showcased on his current market sheet and menus at Seattle's Salty's on Alki Restaurant Menus.
Read Chef Jeremy's blog "Kitchen Talk".
Salty's Executive Chefs
Salty's on Alki Beach
Chef Paolo DiGregorio
As a child Chef Paolo DiGregorio traveled from California to Japan to New York and then landed in Seattle. His father was both an actor and a teacher, involved in Japanese theater as one of the first Americans to intensively study and perform classical Noh theater in Japan. His family enjoyed the culinary delights of big cities with big appetites and opened several bakeries.
From an early age, he gravitated to cooking and as an adult made his way through many kitchens in Seattle. In 2004, Paolo moved quickly from Salty's on Alki wood-oven cook position to leadership roles as sous chef, chef de cuisine and naturally and deservedly to executive chef today.
Our access to premier seasonal ingredients is awe inspiring!
Paolo revels in our local bounty. In his words, "Our access to premier seasonal ingredients is awe inspiring!" While Chef Paolo is influenced by Mediterranean and Asian flavors, his heart is entirely Northwest. When not in the kitchen, you can find Paolo enjoying the delights of Seattle and the Pacific Northwest with his wife Brenda and young son Benjamin.
Don't miss Chef Paolo's wonderful creations showcased on his current market sheet and menus at Seattle's Salty's on Alki Restaurant Menus and read his blog,
Seattle with Chef Paolo.
Salty's at Redondo Beach
Chef Gabriel Cabrera
Gabriel Cabrera is the Executive Chef for Salty's at Redondo. Gabriel came to Salty's with 26 years' experience as an executive chef in the food industry. Chef Cabrera holds an Associate Degree from South Seattle Community College in Hospitality and Food Management. Before arriving at Salty's he held an Executive Sous Chef position at Palisade restaurant in Seattle under Executive Chef John Howie. It was there that Cabrera perfected his Plank Cooking and designed many original recipes.
Cabrera was also an Executive Chef at C.I.Shenanigans and the Marriott Hotel at Sea-Tac. With determination and talent, he worked through all the ranks at the Marriott Hotel and then followed this experience by owning his own restaurant called Hungry Herbert.
Chef Cabrera hails from Mexico City where he belongs to a large family of restaurateurs. He married his first and only sweetheart, whom he met as an exchange student while staying in her home. This home was right in Redondo Beach and now he is working right back in the neighborhood of his fondest memories.
…each year he receives a standing ovation for his tasty dishes.
Known as "Chef Gabe" to family, friends and Salty's, Cabrera has a following for his Market Sheet Specials at Redondo Beach. He is often asked to talk about them on radio and demonstrate them at special events such as Cooking with Class, where each year he receives a standing ovation for his tasty dishes.
Gabe Cabrera is an outstanding culinary professional, appreciated by his staff and adored by his guests. He brings maturity and dedication to our Salty's team.
Don't miss his wonderful creations showcased on his current market sheet and menus at South Seattle Restaurant Menus and read his blog, Redondo with Chef Gabe.
Salty's on the Columbia
Chef Josh Gibler
Like Alki Executive Chef Jeremy McLachlan, Josh attended the Clark County Skill Center while in high school, realizing in his youth that food was a true calling. In fact, the two attended the center at the same time and have been friends ever since, attending one another's weddings and working together at Salty's in Portland. Josh built his culinary chops working at Skamania Lodge, Stanford's in Portland and as Executive Sous Chef at Salty's on the Columbia. His culinary adventures went abroad to the Dominican Republic where Josh opened and consulted for a small beach cantina called The Blue Parrot.
Josh's approach to food is to source fresh and local products whenever possible. It's no wonder Josh and Salty's are a strong fit when you consider the abundance of Northwest ingredients that exist in our very own backyard. Chanterelle mushrooms, Willamette Valley Pinot Noir, Sauvie Island produce and other Northwest delights are present in his dishes. While he is strongly influenced by Italian cuisine, Josh is very open to all regions and techniques of cooking. When asked what he would do if he were not cooking, he said, "No, thanks."
When asked what he would do if he were not cooking, he said, "No, thanks."
An avid snowboarder who enjoys camping and vintage cars, Josh has his hands full when he's not in the Salty's kitchen. Twin daughters call him "Chef Daddy" when they cook together at home. You can just call him Chef Josh and savor the sights and the locally sourced ingredients that await you at the award-winning Portland restaurant, which was voted Best Seafood 2010 and Best Brunch 2010 on Portland.Citysearch.com
Don't miss his wonderful creations showcased on his current market sheet and menus at Portland Salty's on the Columbia Menus and read his blog, Portland with Chef Josh.