Salty's Corporate Chef
Cream rises to the top with Jeremy McLachlan returning to the Seattle Salty's Restaurant December 2005 as their Executive Chef. "The kitchen is excited to work with one of their own," says Managing Partner David Scherling. "Jeremy worked as Sous Chef in the Alki kitchen for several years before his promotion to Executive Chef in Portland two years ago," says David. "We were as sad to see him leave back then as we are happy to have him return. We both want to make the Alki restaurant the best it can be."
The charismatic McLachlan was born and raised in Vancouver, Washington, where at the tender age of 18 he started his culinary career at Salty's on the Columbia just across the river in Portland. After four years, he transferred to the Redondo Beach Salty's and stayed for almost a year before his promotion to Alki Sous Chef, where he spent three years under the tutelage of Executive Chef Byron Shultz. His promotion to Executive Chef at Salty's on the Columbia brought him back to the Oregon area and into the spotlight where he received rave reviews from local media food writers for his attention to detail.
"My love is to create great dishes with fresh seafood, as we are a seafood restaurant, but not forget the meat lovers. My goal is to match exceptional food with our incredible view,"
Trained in French technique and with a flair for working with fresh local ingredients, McLachlan is set to take the helm at Alki, one of the top 100 restaurants in the nation ranked by Restaurants and Institutions magazine. His first move was to fashion a new menu.
"My love is to create great dishes with fresh seafood, as we are a seafood restaurant, but not forget the meat lovers. My goal is to match exceptional food with our incredible view," says McLachlan. Having tested the new menu I am happy to report it does the spectacular views justice!
McLachlan discovered his love of cooking as a youngster. "I saw the joy great food brought to people and I knew then that I wanted a culinary career," he says. "Living in the Pacific Northwest, we are fortunate to have an abundance of regional treasures. The use of these fresh ingredients is key to Salty's Northwest cuisine," says McLachlan.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 on Alki Beach—Seattle
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,
Salty's at Redondo Beach—South Seattle
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—Portland, Oregon
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.comDon'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.