Executive Pastry Chef Judy Capertina

Judy has been creating culinary confections for more than 33 years. From Scottsdale, Arizona, Judy’s experience spans from high-end dining at the Arizona Biltmore, 5-Star Phoenician Resort in Scottsdale, Arizona, 5-Star Princeville Resort on the North Shore of Kauai, and Inn at Spanish Bay, Pebble Beach, California, to marquee events such as the Cannes Film Festival in France and Sundance Festival in Utah.

She’s held the titles of Executive Pastry Chef, chocolatier and lead instructor at Cordon Bleu School in Scottsdale.  Judy has been featured on the Food Network, E! TV, and has received magazine mentions in Gourmet, Bon Appetit, Pastry Art and Design, and Bride’s Magazine. Judy owned and operated her company Ganache This! in Scottsdale, supplying such clients at the Hotel Del Coronado and Palm Desert Ritz Carlton.

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 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 has brought her to Alaska. She has been with the resort for three years, originally working under the tutelage of Chef Jason Porter at the Aurora Bar & Grill and eventually taking over as Chef. 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.