La Bête is a collaboration between Tyler Moritz and Aleks Dimitrijevic. Combined they have 30 years of experience in the restaurant industry.

Aleks Dimitrijevic: The Vapor
Cooking has been a major part of Aleks’ life since he was a child, having grown up in a very food centric family. During his first year of college, he decided that that was what he would pursue professionally, and after graduation he enrolled in the Culinary Institute of America. After completing an externship in Spain at El Raco de can Fabes, he graduated and went on to work for a year at “Bouley” as well as its sister restaurant “The Danube.” After the year in NYC, he returned to Spain and completed a six month stage at "Mugaritz", under Chef Andoni Luis Aduriz and his team. Upon completion of the six months, he then moved to Frankfurt, Germany to become the sous chef of Chef Mario Lohninger’s restaurant "Silk". Missing family and friends, he decided to move back to Seattle, where his brother had been living, and except for another seven month stint in Munich, he decided to call Seattle home. While working under Chef Ethan Stowell, he met Chef Tyler Moritz, who became both a close friend and business partner in their current venture “La Bête.”

Tyler Moritz: The Beastmaster
Tyler developed a passion for cooking as a dishwasher in high school and from watching Great Chefs on PBS. After attending the C.I.A. in Hyde Park, NY. Tyler returned to Arizona to cook with James Beard Award winner Janos Wilder at Janos and Rulon Taite Pearson at Linen Restaurant where he first experienced true creative freedom. Moving to Seattle in 2002 Tyler worked with John Sundstrom at Earth and Ocean and later again at Lark. There, he took away a great respect for the incredible produce and wonderful sense of community in the Pacific Northwest. Prior to opening La Bête Tyler was the Chef de Cuisine for Ethan Stowell at Union Restaurant where he met friend and business partner Aleks Dimitrijevic.