In the kitchen with...

Chef Jens Hansen

He has been described as “zany,” “wild” and “enchanting.” His food has been called “innovative” and the “best kept secret in Anchorage.” Jens (pronounced “yens”) Hansen has been cooking professionally for 50 years now, and more than 40 of them have been spent here in Alaska.

Chef Luke Doherty

Luke Doherty has a dozen ducks, an idea and the afternoon. Part of the fun of being chef de cuisine at Sacks Café & Restaurant in Anchorage is walking into work with a seed of a plan – wine-braised duck served with a creamy, corn-enriched polenta – and working out the details in the kitchen.

Chef Lawrence Roberts of Club Paris

Chef Lawrence Roberts is the man responsible for those delicious filet mignon burgers and steak sandwiches that downtown Anchorage has been enjoying at lunch for years.

Chef Guy Conley of Ginger

Executive chef at Ginger, Guy Conley grew up in Alaska cooking iwth his dad, an avid hunter and fisherman, and still thinks that Alaskan fish is "the best in the whole world."

Chef Brett Knipmeyer of Kinley's Restaurant & Bar

Chef Brett Knipmeyer, owner of Kinley's Restaurant & Bar, "couldn't see putting on a suit and tie every day," so he opted to pursue a culinary career after graduating from the University of Illinois with a degree in architecture.

Chef Travis Haugen of Southside Bistro

Disarming bombs, runnnig a busy restaurant kitchen. You might not think these two things have much in common. But Travis Haugen, Chef de Cuisine of the Southside Bistro, does.

Chef Justin Persons of The Double Musky Inn

For people who love their professions, being at work means feeling at home. For Justin Persons, executive chef of the Doubly Musky Inn in Girdwood, it’s more than just a feeling.

Chef Al Levinsohn of The Kincaid Grill and City Diner

Cooking with heart and soul

Alaska's celebrity chef talks about art, passion and cornstarch slurry.

Chef Bruce Corson of the Alpine Garden Grille

Combine a taste for adventure with a degree in chemistry, add a career in commercial fishing, and you don’t always come up with an executive chef. But that’s exactly the credentials that Wasilla’s Alpine Garden Grille’s owner and executive chef Bruce Corson has.

Chef Maggie Burns of Land's End Resort

Maggie Burns has traveled the world in search of culinary inspiration. She continues to travel not because she hasn’t found it, but because she finds it everywhere.