In the kitchen with...
Chef Alex Perez of Haute Quarter Grill and Table 6
For Chef Alex Perez, each of his two restaurants represent a distinct side of his personality: The longtime local favorite Haute Quarter Grill in Eagle River is more intimate and serious, serving sophisticated dishes; while the midtown Anchorage newcomer, Table 6, dishes up casual fare in a fun atmosphere.
Chef Shane Moore of Spenard Roadhouse
He draws foodies from across the state by serving up fresh, authentic dishes with an unmistakable contemporary flair.
Chef Mike Dodge of Hott Stixx
Talk about your dedicated locavore: He was born and raised here, serves the food grown here, and plans on expanding his vision of “getting as much Alaskan food on the menu as possible to support other Alaskan businesses.”
Chef Liz Madsen of Crow's Nest
Most culinary sorts would agree that there are usually two types of personalities at work in a kitchen. The pastry chef personality is precise, measuring every last ingredient down to the slightest ounce because baking is a science; while the savory chef personality is experimental, adding a dash of this and a pinch of that because cooking is an art.
Chef Giorgio Chrimat of Villa Nova
As a child, Giorgio Chrimat’s mother and father owned a restaurant where they also prepared food for the less fortunate in the neighborhood. “I grew up in the kitchens,” he says. It was young Giorgio who delivered those meals all over his village of Taormina, Sicily.
Chef Jens Hansen of Jens' Restaurant
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 of Sack's Cafe & Restaurant
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 with 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, runnig 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.
