Chefs Love SeaFibe™: An Interview with Diego Oka
We’ve partnered with world-renowned chef Diego Oka of La Mar, the acclaimed Peruvian restaurant in Miami, for a limited-edition t-shirt. Chef Oka is celebrated as one of the most creative, sensitive, and stylish culinary talents in the United States. His Nikkei cuisine—an exquisite blend of Japanese and Peruvian influences—is among the most vibrant, flavorful, and artistic we’ve ever experienced. Diego is a true artist, and we’re honored to collaborate with him on this exclusive t-shirt, crafted from our signature seaweed fabric.
Check out the limited drop here
We’ll step back now and let you hear directly from the chef on why he decided to work with Terratela®, what sustainability means to him and why plant-based cooking is so important.
What do you enjoy most about being a chef and creating dishes that blend different cultural influences?
What I love most about being a chef goes beyond just cooking. It’s about creativity, teamwork, service, relationships, leadership, and the art behind every dish. Through food, I can share my experiences, the places I’ve lived, the culture of my home country, and the traditions that shaped me. Mixing different influences lets me tell a story on the plate and connect with people through flavors. It’s also amazing to inspire others—whether it’s my team, young chefs, or guests—by showing how food, like art, can bring emotions, memories, and a deeper appreciation for different cultures.
Why is sustainability such a priority in your kitchen, and how does it influence your cooking practices? How do you see chefs contributing to the conversation and actions surrounding sustainability in the food industry?
Sustainability is a powerful word, and it means taking responsibility in many ways. In my kitchen, it’s a priority. We work closely with Seafood Watch and only buy seafood that is rated green. La Mar is also a plastic-free restaurant, and we use technology to cut down waste and keep less trash from going to landfills. One way we do this is with a machine called ORCA, which helps break down food waste in a better way.
Chefs have a big role in sustainability. We can make better choices, teach our teams, and set an example for the industry. It’s not just about what we cook but also about how we source ingredients, reduce waste, and take care of the planet for the future.
What was your initial reaction when you first heard about Terratela and the vision behind the brand? What surprised you the most about Terratela?
First, I was incredibly proud of my friend's idea! Seeing talented friends create amazing things makes me so happy. I was truly amazed and couldn’t believe that regular and leftover ingredients could be transformed into such beautiful fabrics. Each material has its own unique texture and personality—the milk-based fabric, for example, is unbelievably soft, and the seaweed one, which is my favorite, has the perfect weight and softness that I love to wear. It’s incredible to see sustainability and innovation come together in such a beautiful way!
The La Mar t-shirt is made from our SeaFibe™ material, a seaweed fabric—what’s your take on this innovative, sustainable material?
I’ll make a Nikkei tartare with trout, giving it a punch of umami with dry seaweed. On the side, there will be a traditional Peruvian causa with aji amarillo, avocado, and huancaína sauce, topped with nori. This dish brings together the freshness of the sea and the flavors of Peru in a simple, delicious combination.
How did you feel about the custom designs Terratela created for the La Mar collaboration?
The design Terratela created for us perfectly reflects who we are! The colors—turquoise like the ocean and orange like our ají amarillo peppers—capture our essence beautifully. I love how the ingredients come together, almost dancing, to create a playful and vibrant design. It’s a perfect blend of creativity, sustainability, and identity!
How do you incorporate seaweed as an ingredient into your menu at La Mar?
Seaweed plays an important role in our menu, adding both flavor and a connection to the ocean. We use three types: yuyo from the Pacific waters of Peru, which enhances our cebiches and jaleas; sargazo, used for decoration and to recreate the natural habitat of seafood; and nori, which appears throughout the menu, reflecting the strong Japanese influence in our cuisine. Each one brings a unique texture and depth, celebrating the rich relationship between the sea and our food.
Photo Credits: Diego Oka and La Mar Miami IG