They say the worst day fishing is still better than the best day working. Good thing we love our work—and the river views don’t hurt, either. Close enough to cast a line into the Willamette, King Tide takes its inspiration from fishing lodges of old: Casual and comfortable enough for a round of beers after work, with a little something extra for special occasions.
The “local and seasonal” ethos comes naturally to Chef Lauro Romero. Growing up on a small farm in Mexico, it was just how things were done. Lauro credits his mother with stoking his passion for cooking, launching a career that began when he got his first restaurant job in Salt Lake City at just 14. Since then, Lauro worked his way up the ranks at restaurants including Bambara in SLC and Portland’s Three Degrees, where he became Executive Chef in 2016. Today, Lauro puts his farm-grown sensibility to work in the King Tide kitchen. When he’s not busy grilling Oregon seafood to flaky perfection, Lauro loves spending time with his wife and two daughters, exploring the outdoors and gardening (you can take the boy off the farm, but you can’t take the farm out of the boy).