The People Behind DISH

Chef Alfred "Alfie" Salvatierra was born in East L.A. and raised in El Sereno (along with his three brothers) by his single mother. The boys oftentimes had to fend for themselves, and this allowed Alfie his first glimpse at cooking and cleaning. The rest is History.

Alfie started his restaurant career as a dishwasher at 13, was a Prep Cook by 15 and shortly after jumped on to the Kitchen Line. At 17, he enrolled in Le Cordon Bleu, and granduated in September of 1999.

Alfie was part of the opening team of Palamino Westwood, and eventually a company-wide trainer. By the age fo 19, he was Sous Chef at Aimee's Bistro; by 20 he was Chef at Nordstrom Cafe. At the age of 23 he joined Michael Ruiz (Exec Chef - Nic's Restaurant & Martini Lounge and Gale's Restaurant) at his new restaurant Bistro Verdu. During this time, he performed stagiaire service at The French Laundy in Napa. Shortly thereafter, Alfie and Michael joined forces with Steven Arroyo, running the Cobras & Matadors brand and what used to be 750mL Bistro.

In October 2009, Alfie became the Executive Chef at DISH. He has done tremendous work in the kitchen, and helped to successfully launch the new Catering aspect of the restaurant.