Raised on his family's farm in Washington's Yakima Valley, Divina's passion for fresh and indigenous produce was inspired by the bounty of the Northwest.

Divina has been instrumental in the development of Regional Northwest Cuisine - beginning with his early experience opening a restaurant for the Skamania Lodge, and culminating in his own acclaimed Portland restaurants Fiddleheads and Bella Coola Cafe.

In 2004, Divina and his wife Marlene released the James Beard Award winning Smithsonian Foods of the Americas Cookbook.

Divina is an active member of Slow Food International, RAFT, the Center for Sustainable Environments, the James Beard Foundation, the International Association of Culinary Professionals and Chefs Collaborative.