With a passion for cooking utilizing Asian, French and Mediterranean techniques, Executive chef, Irvin Diaz presents unique, creative preparations where the subtleties of a dish’s chosen protein excite the palate while the supporting elements accentuate the experience of the whole. Irvin has been in our kitchen since October 2014, first as sous chef, and was then promoted to executive chef when the opportunity presented itself in 2015.
Chef Irvin has a fantastic pedigree, graduating from The Art Institute of Seattle’s culinary program in 2006 and cooking in some of Seattle's finest locales such as Rover's, Luc and Brasa. Irvin humbly nods to longtime chef de cuisine at Rover’s, Adam Hoffman, as his mentor and as a pillar of influence in his cooking style. Irvin’s focus is to present delicious creations drawing from an abundance of quality, local ingredients along with an emphasis on sustainably sourced seafood and land-food, which aligns perfectly with our philosophy.
Tanglewood Supreme is known for dishes such as the Rod & Reel Alaskan King Salmon and the delicately prepared Alaska Weathervane Scallops, to which chef Irvin is infusing seasonal, evolving elements while continually adding entirely new offerings to our rotating menu. The happy hour hit, Farro “Fried Rice” with Chinese sausage and a melty tempura egg yolk, Spiced Albacore Tataki and his daily house-made soups have built a following but it is what’s to come that tempts the palate further.
Chef Irvin can be seen cooking 5 nights a week at Tanglewood Supreme and while soft-spoken and friendly, there is most definitely a big personality that shines through with his flavorful dishes and his distinctive mohawk!