Evento

Dinner in the Back Room with Chef Kevin Lane of Seward's The Cookery

Chef Kevin Lane grew up in the Sacramento Valley of California where he often (sometimes grudgingly) helped his family in the garden, harvesting and processing tomatoes, beans and his personal favorite, black eyed peas. He began his cooking career in San Diego at The Fish Market Restaurant. Here, he found a passion for working with the freshest seafood available and spent several years working at the restaurants oyster bar.

Kevin returned to the Sacramento area to attended culinary school and worked at several local restaurants. Back in Sacramento, he rediscovered his affection for the locally grown produce of the valley.
In Alaska since 1995, Chef Lane has worked in many restaurants and lodges around the state including the Fiddlehead Restaurant in Juneau and Riversong Lodge with Chef Kirsten Dixon.

In 2001, after working in many kitchens around Alaska, Chef Lane joined the staff at the Alaska Culinary Academy in Seward. In addition to constantly pushing to improve the program, he also coached several student cooking competition teams. He has also successfully competed in many Alaskan and Western Regional competitions including Ultimate Chef Alaska in 2008.
After leaving the ACA to help revamp Chinooks restaurant, he and his wife Stacey opened the Cookery which specializes in presenting local Alaskan products (especially oysters!!) in a refined yet casual manner.

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