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Kent “want to pet my puppy?” May With marriage out of the way Kent is following the age old stall tactic of delaying having kids by just getting a dog instead. He won the kids vs. dog argument with the astute observation that no infant has ever successfully rescued anyone ...Read More
Thursday, November 28 is going to be a busy day at Alyeska. Not only is it OPENING DAY for the ski resort, but lots of people also choose to skip the kitchen stress and celebrate their Thanksgiving holiday with us. The Pond Café Thanksgiving Buffet is sold out for all ...Read More
I am writing to you because I wanted to pass along the great news that I have been nominated once again for Powder Video Awards’s “Best Female Performance”. I am thrilled and honored to receive this nomination, once again it is a strong group of ladies vying for the award. ...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.