Chef Alejandro German didn’t set out for a career in the culinary arts, but fate intervened at the young age of 17. In 1999, after suffering an injury that barred him from playing baseball in high school, Alejandro took a job as a dishwasher at Pastiche Modern Eatery in his hometown of Tucson, Arizona. A self-starter, Alejandro observed the inner-workings of a kitchen, studying the chefs, line cooks and day-to-day operations. This attention to detail paid off when one day a staff member didn’t show up and a call came in asking if he could step in on the line. Over the next 5.5 years at Pastiche, Alejandro would work his way up to lead line chef, laying the groundwork for a career as a chef.

Alejandro moved on from Pastiche Modern Eatery to work for Fox Restaurant Concepts where he spent five years working at North in Tucson, AZ, and eventually moving to Denver’s North in Cherry Creek and Bloom in Broomfield. In his five years at Fox, he evolved his culinary skills under Chef Clint Woods, corporate chef at Fox Restaurant Concepts, working as a line cook, sous chef and eventually, executive chef.

In 2009 Alejandro took on the role of executive chef for the Frank Bonanno restaurant Osteria Marco in Denver’s Larimer Square. Today, Alejandro works to bring clean, approachable Italian flavors to customers.

When he’s not in the kitchen, Alejandro still enjoys getting out on the field, playing softball and baseball as well as bowling and walking his dog.

“I have been working with Seattle Fish Company since coming to Denver nearly eight years ago. My favorite products to work with are halibut and scallops because they are very adaptable. Seattle Fish Company is my go-to source for these and all seafood products, as I can count on them to provide only the highest quality seafood.”—Chef Alejandro German, Executive Chef of Osteria Marco

Monterey Bay Ranking Changes

Monterey Bay Aquarium recently released new recommendations for Philippine Octopus; Hawaiian Grouper, Pink Snapper and Red Snapper; and Florida Pompano. Ratings were determined based on five factors: inherent vulnerability, bycatch, stock status, habitat and ecosystem impacts and management effectiveness.

Grouper, Hawaiian

Wild, handline

Rating—Yellow

Octopus, Philippines

Wild, diver-caught, hand-caught, jig

Rating—Red

Pompano, Florida

Wild, hook and line, cast nets, seine nets, gillnets

Rating—Yellow

Snapper (Pink, Red, Ruby), Hawaii

Wild, handline

Rating—Yellow

If you are interested in including Monterey Bay rankings on your invoices, please contact your Seattle Fish Company sales representative.