Classically trained chef in French technique and Italian, Mexican, and American Cuisine. Emphasis on seafood, wild game, and farm-to-table local processes

Classically trained chef in French technique and Pacific Island, Asian, and American Cuisine. Emphasis on seafood, exotic tropical fruit, local ingredients, and fusion techniques

Classically trained chef in Pacific Island and American Cuisine. Emphasis on sustainably sourced Alaskan ingredients, farm-to-table local processes, and fusion techniques