Jose  Chesa at 180 Xurros & Xocolata

Bio

FOUNDER, CHEF AND CO-OWNER, ATAULA, CHESA AND 180

Accolades

  • Chopped Episode 22 Say Cheese!
    Runner Up
  • James Beard Nominee
    2016
  • Chef of the Year, 2014
    Portland Magazine
  • Chef of the Year, 2016
    Portland Monthly

My Restaurants

  • ATAULA
    1818 NW 23rd Pl
    Portland, OR

Where I Eat

Behind the Scenes

Chef Jose  Chesa reviews  at post.venue.name
"1st 🥘Ever at Gramercy Tavern ; such a long day with a great success. Outstanding hospitality and amazingly helpful team at Gramercy. Thank you Chef Michael Anthony, you Abby Carlson for the amazing work so far. Thanks you Señor Vito and Matt, and thank you to Travel Portland for bringing us here! Just wait for the biggggg day tomorrow, goodness !!!! #travelportland #cheflife #truecooks"
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Chef Jose  Chesa reviews  at post.venue.name
"So many great memories happened in this place that used to be Fleur de sel restaurant ! Time goes so damn fast!!!"
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Chef Jose  Chesa reviews  at post.venue.name
"The recipe: Hard work, learning to fall in love with what you are doing is a plus-- I do not know anyone who has got to the top without hard work, the are zero shortcuts. That's it, that is the recipe. It will not always get you where you want but it will get you damn close. But I really do love this craft. #truecooks #cheflife"
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From My Menu

Chef Chad Newton reviews Churros Stuffed with Dulche de Leche at 180 Xurros & Xocolata
$ | Dessert | Spanish/Portuguese | Coffee/Tea Shop
Hollywood
"Who can honestly say that they don't like a churro??? 180 makes killer and super traditional churros at this spot and you can watch the crew make them in the open kitchen. My favorite was the churro filled with Dulce de Leche. Super crispy, yet tender outside, and just enough filling to make the overall texture perfect. "
Chef Gracie Nguyen reviews Mini Rossejat Negre at ATAULA
$$ | Spanish/Portuguese | Full Bar
"Loved this dish! The squid was super tender and the spicy aioli on top made me want more. The toasted noodles had the perfect texture. Such beautiful presentation as well!"
Chef Chad Newton reviews Pop at ATAULA
$$ | Spanish/Portuguese | Full Bar
"The braised and grilled octopus is kind of hidden in this amazing potato purée and garlic emulsion with dots of black garlic purée. It all comes together perfectly in each bite. One of the best octopus dishes I have ever eate"
Chef Jose  Chesa reviews Duck confit cured and slowed cooked, potcha bean puree, ramps and seasonal mushrooms at ATAULA
$$ | Spanish/Portuguese | Full Bar
"Very excited!! 1st time on menu at @AtaulaPDX-- @nicky.usa Duck confit cured and slowed cooked, @conservapdx potcha bean puree, ramps, seasonal mushrooms. Melt in your mouth! #pdxeats #pdxtapas @chefsfeed #keeppushing #jbfan #nwisthebest"
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Chef Jose  Chesa reviews Charcoal seafood rice at ATAULA
$$ | Spanish/Portuguese | Full Bar
"Arroz al carbón !!!!! / charcoal seafood rice, yummmmyyyy!!!! #jospergrill #ciawof #eeeeeats #pdxeats #chefslife #truecooks #ataulapdx #chesapdx"
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