September 8, 2026 — Alyeska Resort is pleased to announce the appointment of Christopher McCracken as Executive Chef, bringing eight years of progressive culinary leadership experience across destination ski resorts, high-volume hospitality, and multi-outlet operations.

In his role, McCracken oversees Alyeska Resort’s diverse culinary program, with a focus on delivering memorable dining experiences while strengthening the connection between the resort’s restaurants and the unique ingredients, traditions and landscape of Alaska.

“What drew me to Alyeska is the combination of its world-class reputation, unique mountain setting, and the opportunity to create memorable guest experiences in a destination environment that values both quality and authenticity,” said McCracken. “Alyeska stands out because it offers that same dynamic environment while also being deeply connected to Alaska’s culture, landscape, and sense of adventure.”

McCracken’s culinary leadership background includes experience in destination ski resorts and high-volume hospitality, where he has led teams and managed culinary operations across multiple outlets and service styles. His approach to cooking centers on clean, rustic and ingredient-driven cuisine, with an emphasis on seasonality, technique and letting quality ingredients take the lead.

As he settles into his new role at Alyeska, McCracken is particularly focused on exploring Alaska’s food landscape and increasing the use of local ingredients, including sustainable local seafood, wild game, foraged elements and regional produce.

“I’m excited to immerse myself in the Alaskan food landscape and find more opportunities to incorporate local ingredients, specifically sustainable local seafood,” said McCracken. “Ultimately, my goal is for every dining experience to feel memorable, locally inspired, and reflective of the resort’s identity — giving guests a genuine taste of the region while maintaining a high standard of creativity and hospitality.”

That vision is already taking shape at Seven Glaciers, Alyeska Resort’s signature fine dining restaurant, where McCracken is leading the return of the Land, Air, Sea menu. The Alaska-forward menu places regional ingredients at the center of the dining experience, offering both visitors and locals an elevated way to experience the flavors of the state.

Looking ahead, McCracken also plans to explore new culinary experiences that connect guests with Alaska’s food and beverage community, including pairing dinners featuring local craft beers, regional wines and Alaskan spirit cocktails.

While bringing his own culinary perspective to the resort, McCracken is equally committed to honoring the dishes and experiences that guests already know and love.

“I’m approaching the resort’s classics with a lot of respect for what guests already love, while finding ways to elevate those dishes through seasonality, technique, and a stronger connection to Alaska’s ingredients,” said McCracken. “My style leans toward clean, rustic, ingredient-driven cooking, so I’m focusing on highlighting local seafood, wild game, foraged elements, and regional produce in a way that feels refined but still approachable and comforting in a resort setting.”

For McCracken, the goal extends beyond what is on the plate. He hopes to create dining experiences that become a meaningful part of each guest’s time at Alyeska.

“At a resort like Alyeska, people come for adventure, scenery, and connection, and I think the dining experience should reflect that same sense of warmth, comfort, and discovery,” said McCracken. “Whether it’s a refined dinner after a long day outdoors or a relaxed meal with family and friends, I want guests to feel welcomed, satisfied, and excited to come back.”

Under McCracken’s leadership, Alyeska Resort looks forward to continuing to evolve its culinary program while creating dining experiences that celebrate Alaska’s ingredients, landscape and sense of place.