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Chef’s Kitchen
Each month we bring a guest chef into our Chef’s Kitchen column to give us a
tip that elevates their cooking (and hopefully ours). They also provide a recipe
that showcases their tip. Our guest chef this month is Co-owner/Executive Chef
Dalis Chea of Fresh Bistro in West Seattle. In a reverse move, Fresh Bistro the
restaurant was born from the catering firm Herban Feast. Approached by Harbor
Properties about a space in the Mural Apartments building, they couldn't resist,
especially with their ties to the West Seattle Farmers Market.
 Dalis
Chea began creating tasty treats at an early age while working
at his parent's doughnut shop and bakery. With food as a central
part of his family, Dalis grew up enjoying Sunday dinners in the
International District at the noodle house, weekly trips to the
market and gatherings that emphasized who was cooking what. He
is a graduate of the Cordon Bleu Culinary Arts Program in
Portland and worked under executive chef Greg Atkinson at Canlis
Restaurant and executive chef Kevin Davis at The Oceanaire. As
the executive chef for Herban Feast Catering and Fresh Bistro,
Dalis draws upon his Chinese-Cambodian heritage and pairs it
with his culinary expertise and passion for local and fresh
ingredients to produce interesting, flavorful and seasonal
dishes.
Go fresh
By Executive Chef and Co-owner Dalis Chea
At Fresh Bistro restaurant and Herban Feast catering, we
choose to use high-quality ingredients and produce from local suppliers because
they taste better and our purchases support the area economy and agriculture
community. With all the neighborhood farmers markets, the home cook can easily
obtain the same types of fresh ingredients we use in our kitchen and be
supportive of local farmers.
Click here to see
Dalis's recipe
August/September 2009
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