Raised in King Salmon, Alaska on subsistence salmon and wild game. I came to understand the importance of properly cooking and preparing food. The freshness and quality of that time in my life is etched into my passion for cooking. Upon graduating from Western Culinary Institute in Portland, Oregon and honing my skills for 5 five in various venues including the Multnomah Athletic Club I returned to
define my future with food.
As a Sous Chef for The Marx Bros. Café I focused on the style and quality of food that brought me to return to Alaska. Continuing on to the Crow’s Nest” as Chef de Cuisine I kindled my passion for culinary exploration and excelled in hand crafted quality, ultimately obtaining the AAA Four Diamond award. In the continuous pursuit of my professional goals I become the Executive Chef at the Anchorage Marriott Downtown, where I headed the opening culinary team. Within two years I received Marriott’s International “Award of Excellence” as well as the local American Culinary Federation chapter’s “Chef of the Year” award by setting and training to the highest standards.
Next I joined “ORSO” and then later Glacier BrewHouse as Executive Chef, both independently themed restaurants in the Brews Brothers LLC portfolio. There I embraced the philosophies and values of hospitality that I adopted as my own. I currently over see operations at Bridge Catering/ Seafood as manager/partner where we strive to combine the spirit of hospitality with regional flavors to compliment Alaska Cuisine. My culinary philosophy is “you’re only as good as the last meal and experience you prepared for your guests.”
221 W Ship Creek Ave, Anchorage, AK 99501 Get directions
Cross Streets: Near the intersection of W Ship Creek Ave and N C St