Seeking adventure only to be found in Alaska and to fulfill a desire to work with fresh, local Alaskan seafood, Chef Matthew Serfass joined Kenai Fjords Wilderness Lodge
after experience garnered at the Riverside Grill as a menu consultant back in his home state of Tennessee.
He started his culinary career right out of college opening a family owned restaurant in Naples, Florida, where he worked as the Executive Chef. After eight years with the family, he left sunny Florida for the hustle of New York City. He worked under Chef Ben Pollinger at Oceana, one of New York's finest seafood establishments. To expand his knowledge in restaurant management, he worked for the past three years as a traveling culinary manager for Bonefish Grill back in the deep South.
Executive Chef Jason Kuehl
, based in Seward, facilitates the culinary cuisine for Kenai Fjords Wilderness Lodge—preparing pastries, ordering fine Alaska seafood and coordinating delivery to the remote island lodge.