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Spring time is a relatively short season in Alaska. The cold of winter seems to last forever, then before you know it, the snow is melted and the flora of south central AK is growing. One barely notices this transformation because of mild temperatures and lots of rain, which is ...Read More
Face it, mom has taken care of you and put up with you for as long as you’ve been around. This includes making you countless breakfasts, lunches and dinners not to mention snacks, birthday cakes and holiday meals. Sunday May 12 pay her back with a brunch at Alyeska Resort’ ...Read More
Alyeska Resort and Midnight Sun Brewing Co. are hosting a special beer dinner at the Aurora Bar & Grill. The evening will be featuring five beers paired with Chef James Davison’s four-course dinner. Space is limited! The Menu Greet Beer Snowshoe White Belgian Wit Alaskan Fried Oyster Fallen Angel Belgian ...Read More
Executive Chef Mikel Lamb
Mikel Lamb was born and raised in Sacramento, California and began his culinary career at age 17, shortly thereafter joining the United States Marine Corps. His culinary career restarted as the Sous Chef at Yosemite National Park where he truly found his passion in this field at the Ahwahnee Lodge. After moving to San Diego, CA. and becoming Chef de Cuisine at the Sheraton Grande at Torrey Pines, Lamb continued to evolve in the culinary field, assembling an impressive resume that includes The Resort at Squaw Creek, Maui Ritz Carlton and Maui Grand Wailea, Northstar at Tahoe and Coconut Grove Seaside Company Beach and Boardwalk in Santa Cruz. Other notable positions include Executive Chef at the famous Clint Eastwood owned Hog's Breath Inn in Carmel, California, the Park Plaza Hotel in San Jose, California and for the past seven years he has been with Hawaii Hotels and Resorts as the Corporate Executive Chef. Along with his other accomplishments, Chef Lamb has won many First Place and People's Choice Awards for his recipes in culinary competitions. Lamb joined the Alyeska culinary team in March 2012 as Executive Chef, helping to make Alyeska's dining world class.
Chef Jason Porter
Jason Porter began his culinary career in the Navy, and honed his skills in Las Vegas, where he worked with Chef Julian Serrano at the Bellagio Hotel and Casino. He joined the Alyeska Resort culinary dining team in November 2007, and was quickly promoted to head chef at the Aurora Bar & Grill. Under Porter’s guide, the restaurant delved into themed menus focused on seasonal ingredients and wine pairings to highlight featured items on the menu. In September 2010, Chef Porter was promoted to the position of executive chef at Alyeska Resort’s premier restaurant, Seven Glaciers. When he’s not in the kitchen, Jason can be found fishing, snowboarding and exploring the great outdoors with his wife, Maggie, and two boys Quinn and Kyler.
Chef Danielle Thomas
A native of south Florida, Danielle’s love for water and cooking brought her to Alaska. Danielle got her start working on boats in Key Largo and made the move to culinary with LaTrattoria Venezia as a prep assistant working her way to sous chef in little time. Danielle also worked at Sarabeth’s Key West with Chef and General Manager David Price. She has been with the resort for four years, originally working under the tutelage of Chef Jason Porter at the Aurora Bar & Grill and eventually taking over as chef. Danielle transitioned to take over as chef of Alyeska's popular slopeside Sitzmark Bar & Grill for the 2012/13 ski season.