Logan Cox has spent the past season as the Head Chef at Tutka Bay Lodge, a luxury wilderness lodge located in Kachemak Bay outside of the seaside village of Homer, Alaska.
As chef at the lodge, Logan has been responsible for menu planning and development, procurement of fresh Alaska seafood, and he oversees the preparation of all meals served at the lodge. Tutka Bay Lodge was named one of 100 best hotels in the world by Fodor’s Magazine in 2012.
Tutka Bay Lodge is noted for its innovative regional cuisine. At the lodge, Logan only serves seafood from Alaska, and often it is as fresh as moments away from the ocean that lies just outside the kitchen door.
Chef Cox is originally from Virginia. He has worked in fine-dining restaurants from the American South to Washington DC to Italy over the course of his 12-year career. Notably, prior to his tenure at Tutka Bay Lodge, Logan was the Executive Chef at Ripple Restaurant in Washington, D.C. In 2012, Logan was selected to cook at the James Beard House in New York City. At Ripple, Logan received praise for his courageous experimentation and dedication to sustainable, locally sourced food.
His passion for foraging wild, edible plants and sea life as well as his commitment to sustainable seafood brought him to Alaska.
Outside of the kitchen, Logan enjoys playing his upright bass, hiking and exploring the great outdoors, and immersing himself in new cookbooks.