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Executive Chef
Meet Executive Chef Christopher Koepp
As chef for Kenai Fjords Wilderness Lodge, Chef Christopher Koepp is responsible for providing delicious, fresh, Alaska cuisine to guests.
Early on, Koepp learned the importance of high-quality ingredients in making great tasting meals. He was raised in northern Wisconsin farm country, in a family that surrounded him with good food and big gardens, enjoying an abundance of fresh produce, fruits and berries and canned goods. He says that he still goes home and tries to watch his grandma prepare some of his childhood favorites.
After graduating from the Art Institute International of Minnesota, Koepp worked in catering, banquets and at a couple of small, intimate restaurants throughout the Northern Midwest. He also spent a few months a year working in private hunting camps, honing his recipes. Immediately prior to joining Kenai Fjords Wilderness Lodge in 2008, he was on the outer banks of North Carolina at the Black Pelican Oceanfront Café. There he worked with Executive Chef Jason Smith, learning to create down-home-good-food with an elegant, creative twist.
“I try to make my dishes fun to prepare, elegant —not too over the top, but still gourmet,” says Koepp.
Try one of Chef Koepp's recipes at home for yourself. His Late Summer Roasted Butternut Squash Potatoes are an unpretentiously elegant take on a classic side, and his Fox Island Chocolate Cake? It's worth kayaking for.
