Kirsten Dixon and Mandy Dixon.
When you are a guest at Tutka Bay Lodge, Winterlake Lodge or Redoubt Bay Lodge, you’ll experience Chef Kirsten Dixon’s Alaska cuisine.
Kirsten Dixon
Kirsten has been cooking in the backcountry of Alaska for more than twenty years. She is a passionate culinary student, educator, and an avid gardener. Kirsten spends most of her time at Winterlake Lodge, where she frequently teaches cooking classes in the kitchen or gives tours of the herb garden.
Kachemak Bay oysters are a true Alaskan delight.
Kirsten attended culinary school at the Cordon Bleu in Paris, and she holds a master’s degree in gastronomy (food history) from Adelaide University in Australia.
She has published several cookbooks, including The Winterlake Lodge Cookbook, and is currently working on a new book project. Kirsten completed an MFA program in creative writing at Goddard College, Vermont. Kirsten has written for and has been featured in many national and international publications.
Kirsten won an award for “Best Female Chef USA” for The Winterlake Lodge Cookbook at the Gourmand International Cookbook Awards in 2004.
Mandy Dixon
Chef Mandy Dixon frequently instructs at the Cooking School at Tutka Bay. She attended Le Cordon Bleu cooking school and continued her education at the Culinary Institute of America in St. Helena, California. She worked for the Thomas Keller Restaurant Group before returning to her family business in Alaska.
Mandy is currently the chef at Winterlake Lodge where she prepares meals and desserts for guests. She frequently travels in pursuit of culinary education and teaches often.
Mandy was recently a featured chef at the James Beard House in New York.