Seeking adventure only to be found in Alaska, Chef Landon Schoenefeld joined Kenai Fjords Wilderness lodge to fulfill a desire to work with fresh local seafood, and be immersed in nature.
Chef Landon has over 17 years of experience in the Twin Cities where he has had the opportunity to work and learn from some of the best chefs. Eventually, he opened his own restaurant HauteDish in 2010 where he was nominated one of Food and Wine Magazine's Best New Chefs for 2011 and 2012.
In 2015 he opened his second restaurant, Nighthawks, a diner serving upscale takes on the classics. Then in the fall of 2015 they added Birdie, a chef's table annex to Nighthawks that serves vegetable centric multi-course tasting menus to a limited amount of guests. Landon’s restaurants have been featured in Food and Wine, Bon Appetit, Savuer, The New York Times, as well as many other local publications.
Recently, Landon has changed gears and is focused on traveling and seeing the world, which had him jump at the chance to spend the summer in Alaska. He worked in Denali back in 2004 and never could shake the beauty of Alaska from his mind and Kenai Fjords Wilderness Lodge is a perfect fit!
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.