Alaskan Cuisine by Chef Brendan Nolan

At Tordrillo Mountain Lodge, after a long day of heli skiing, you are treated to gourmet Alaskan cuisine prepared by world class private chef Brendan Nolan. If you’ve been to the lodge in the last few years, you know Brendan prepares courses featuring seasonal herbs, Alaskan seafood, and regional game dishes. Fresh Kachemak Bay oysters, white king salmon, Alaska king crab, halibut, black cod and scallops are some of the regional specialties you can expect to see featured as appetizers and entrees, along with specialty game dishes such as elk, lamb, and pheasant.

Alaskan Cuisine
A beautiful spread prepared by Chef Brendan Nolan
Alaskan Cuisine
Chef Brendan Nolan with the Alaskan wildlife

Brendan is from New York City and grew up in the Finger Lakes section of New York State. His passion for all things cooking began early in life, because he had a very large appetite as a child. Brendan graduated from the Culinary Institute of America and worked in Europe of several years. Upon returning to the United States, he embarked on a 10-year stint with Four Seasons Hotels, including stops in Santa Barbara, Chicago, and Boston. He began working in Alaska in 2004 and has returned every year since. Brendan is an avid skier and mountain biker. He also spends his down time strumming his guitar and crooning pop-rock standards.

Alaskan Cuisine
Chef Brendan Nolan

Come visit us in the Tordrillo Mountains in 2016 and experience luxury in the Alaskan wilderness. Heli skiing season starts in April, Kings and Corn begins in June, and Summer session starts in July. Be sure to visit our Dates & Rates page for more information.