The Lodge Executive Chef
Talkeetna Alaskan Lodge’s fine culinary kitchen is led by Executive Chef Brad Harris.
Chef Brad Harris is a graduate of the Culinary Institute of America Hyde Park, NY 06’. Brad went on to travel the world and focus his studies on world cuisine aboard Clipper Cruise Line expedition ships as a Sous Chef. After visiting 43 countries including Antarctica and becoming the Executive Chef, he went on to become the Executive Sous Chef at Hilton Tucson East in Arizona. Focusing on Mexican influenced cuisine and regionalism, he realized after a year that it was important to join the slow foods movement and focus on farm to table concepts. Moving from Arizona to Virginia he then worked at Local Roots in Roanoke where they focused on local farms, modern food trends and simply slow food. Since then he has worked at the Ross School of Business in Ann Arbor, Michigan; Shenandoah National Park; Denali National Park; Florida Aquarium in Tampa; Field Museum Chicago, Illinois;, George Mason Inn, Fairfax, Virginia; The Lake Quinault Lodge in Washington State; and now resides in Talkeetna where he is the Executive Chef of Talkeetna Alaskan Lodge. Brad brings international flare to his menus and still concentrates on modern American cuisine while incorporating Alaskan farms produce and seafood
We are very pleased to have Brad Harris leading the culinary experience for all our guests at the lodge.