About Us
Located on the site of what was a tackle and bait shop in the 1930s, All Water Seafood & Oyster Bar celebrates Seattle’s rich maritime history. From the portraits of fishermen to the articulated shelves, along with a rustic design that evokes the simplicity of a fishing boat plying the seas for a fresh catch, it feels undeniably authentic—even before you discover what’s on the menu.
Here, dishes reflect the seasons, incorporating the bounty from nearby waters and farms—much of which can be found just down the street at the renowned Pike Place Market, one of the longest-running markets in the country.
Meet Our Chef
For Alejandro Ayala, cooking has always been personal. As Executive Chef of All Water Seafood & Oyster Bar, he leads the culinary vision for Downtown Seattle's iconic Hotel 1000, part of the Unbound Collection by Hyatt, bringing that same care to every plate.
Born and raised in Puerto Rico, Alejandro's culinary roots run deep in the traditions of his island home. Food was the language spoken in his family's kitchen, where his mother, grandmother, and titi cooked side by side. From preparing alcapurrias to quietly practicing knife skills on his own, those early years taught him that cooking is an act of care, curiosity, and connection, a lesson that still shapes everything he does today.
Alejandro brings over a decade of experience across some of the country's most celebrated properties. He honed his craft at the Forbes Five-Star Ritz-Carlton Reserve Dorado Beach in Puerto Rico, sharpened his skills at the Ritz-Carlton Lake Tahoe, and most recently served as Chef de Cuisine at The Tampa Edition alongside Michelin-starred Chef John Fraser.
Now settled in the Pacific Northwest, Alejandro pairs classical French technique with his Puerto Rican and Spanish heritage to create a seafood-forward menu rooted in the richness of the region. He works closely with local purveyors, including Macrina Bakery, Puget Sound oyster harvesters, Farmstand Local Foods, and Lagana Foods, building a program that reflects a true sense of place and supports the community behind every ingredient.
At the heart of Alejandro's cooking is a simple belief: food should do more than satisfy. It should nourish and bring people together, in the dining room and in the kitchen, which is why he's just as invested in mentoring his cooks as he is in the plate itself. When guests leave his table, he hopes they take with them more than a great meal: a sense of belonging, a feeling of being genuinely cared for, and a reason to come back.
Sourcing
Our kitchen is proud to create dishes that are seasonal and locally sourced from small farmers, fishermen, and foragers, showcasing the natural beauty in the product (color, shape, texture) by not overly processing, which creates a “rustic refined” style.
Oysters: Sourced exclusively from the Puget Sound; varieties change daily
Clams, mussels, etc.: Manila and littleneck clams, Penn Cove mussels, and local scallops, rockfish, and black cod are all sourced between Seattle and Alaska
Pacific king salmon: Sourced from the wild between late spring and early fall, and sustainably farmed during the off-season
Halibut: All sourced from Alaska
Special offerings: Based on availability, delicacies such as razor clams, geoduck, and Dungeness crab are procured locally, along with less-local treats including king crab from Alaska and ahi tuna from Hawaii
Produce: Almost all of our produce is sourced from Washington and Oregon during the spring and summer seasons; in the fall local wild mushrooms come from the Cascade and Olympic Mountains
Providers/partners: Nerka and Duna Fisheries, Loki Fish, Foraged and Found Edibles, Tonnemaker Family Orchard, Kings Garden, Seattle Caviar, Hama Hama Shellfish, Baywater Shellfish, Taylor Shellfish, Fulcrum Coffee, Grand Central Bakery, Tall Grass Bakery, Olympic Mountain Ice Cream
