Chef Nelson German spotlights his two-decade culinary journey with an emphasis on the Mediterranean roots of Cajun food at the beloved Oakland staple, alaMar Kitchen & Bar. A Michelin-recommended seafood destination that opened in 2014, alaMar Kitchen focuses on dishes German grew up on that his mom and grandmother would cook. He brings his own unique take to these family recipes that’s been shaped by his travels through Spain, France, and Italy for a delicious interpretation on Cajun cooking and culture.
“I want people to feel like they’re traveling to the coast of France eating shrimp with a great sauce and bread,” says Nelson German. “Come eat delicious seafood with your hands, get messy, and have a blast while watching the 49ers and Warriors’ games.”
Born and bred in Manhattan’s Washington Heights, German began his career in New York City at the popular seafood destination Joseph’s Citarella and the Gramercy Park Hotel with Chef Yugi Wakiya, from whom he learned refined approaches to Asian flavors. Six years after graduating from culinary school, German became Executive Chef at Absinthe Wine Bar (NYC) and Jerry’s Cafe (NYC). In 2010, German and his wife moved to Northern California and he continued to immerse himself in studying the art of Mediterranean cuisine while cooking through his European travels.
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