Open 9:30am - 9:30pm
From their home in the Colorado Rockies, The Railsplitters have been scaling new heights with a refreshing and charming range of bluegrass and beyond-bluegrass music. For a debut album, The Railsplitterssound remarkably assured, playing with the kind of abandon their live shows are known for. Bringing real depth and formidable talent, this group ...Read More
FREE MUSIC ALL SUMMER! Now that the audience is captivated let’s chat about summer music at the Sitz. With a weekly operating schedule of Friday – Sunday with doors opening at 11 a.m. for lunch, the Sitzmark will be offering up FREE live music every weekend. Friday will feature live ...Read More
Quite possibly the most fun thing to happen to summers in Alaska since the invention of the float plane and the fly rod has to be the Alyeska Bike Park which just so happens to be starting up its fourth summer of operations June 27! The 2014 season in the ...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.