Chef Alex

Written By Remy Coronado

Alex Dorros is a Seattle-based chef focused on celebrating South American flavors and Northwest ingredients. He has cooked in kitchens ranging from college dining halls to fine dining restaurants. During the pandemic, Alex launched Siembra, a Peruvian and Colombian pop-up that received global recognition from Conde Nast Traveler in their 2021 Hot List of Restaurants Reinvented. When Alex isn’t in the kitchen you can probably find him in his garden or the mountains.

Watch Chef Alex’s Classes

Featured
Peach Sweet Chili Chicken Thighs
Peach Sweet Chili Chicken Thighs

Juicy summer peaches meet savory grilled flatbreads with whipped feta and a delicious peach-tomato mostarda.

No-bake Mango Royale
No-bake Mango Royale

Mango Royale with a twist—almond crust, lime-laced mangoes, and tangy Greek yogurt cream.

Smash Burgers + Herbed Potato Salad
Smash Burgers + Herbed Potato Salad

Double smash burgers, onion-loaded and grill-ready, with a garlicky herb potato salad on the side. Summer, sorted.

Plant-Powered Sweet Snack Board
Plant-Powered Sweet Snack Board

Whip up dessert hummus with pantry staples like chickpeas & cocoa. Perfect for dipping, snacking & customizing

Ham, Cheese & Green Chile Pupusas
Ham, Cheese & Green Chile Pupusas

These pupusas are what happens when a classic Salvadoran snack takes a quick detour through the deli counter.

Crispy Mushroom Arepas
Crispy Mushroom Arepas

An arepa is a golden, crispy-edged cornmeal cake with a tender, almost creamy interior, beloved across Venezuela and Colombia.

Rum Shrimp & Grits + Jamaican Margaritas
Rum Shrimp & Grits + Jamaican Margaritas

The best shrimp and grits start with a chipotle-rum marinade, and end with a rum margarita on the side.

Holiday Charcuterie Board
Holiday Charcuterie Board

We’re crafting a holiday charcuterie with our favorite fruit and nut-studded crackers.

French Onion Orzotto
French Onion Orzotto

This one-pot French Onion Orzotto is a STUNNER with caramelized onions and broiled gruyere cheese on top!

Buttermilk Brined Chicken Quarters
Buttermilk Brined Chicken Quarters

Buttermilk brine tenderizes chicken, locking in moisture for juicy flavor, paired with a creamy chili mushroom sauce.

Chaja Cake
Chaja Cake

Dulce de leche, peaches, whipped cream, and meringue fill layers of soft vanilla sponge cake.

“Sea”cuterie
“Sea”cuterie

Elevate your appetizer game with our "seacuterie" class featuring fresh oysters, smoked salmon, and shrimp for any occasion!

Stuffed Puff Pastry Pumpkins
Stuffed Puff Pastry Pumpkins

The cutest addition to your charcuterie spread. Buttery, cheesy, and stuffed with our favorite: American Lamb!

Winter Veggie Skillet Pie with Everything Crust
Winter Veggie Skillet Pie with Everything Crust

When leaves turn and temps drop, enjoy this one-pan veggie skillet pie under a flaky, buttery, "everything" crust!

Tres Leches Cake with Strawberry Compote
Tres Leches Cake with Strawberry Compote

Indulge in this classic Tres Leches Cake, soaked in creamy milk and topped with fluffy merengue and fresh berry compote!

American Lamb Pad Thai
American Lamb Pad Thai

The Thai classic meets a new protein in this much asked for class!

Remy Coronado
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Chef Bonny