Bradley Ewing is a classically trained head chef for the business. He
graduated from Le Cordon Bleu in 2004 and has always had a passion for
farm-to-table cuisine. He believes it is important to have close relationships
with the people who farm and forage the ingredients with which he cooks.
Originally from Wisconsin, Bradley has showcased his culinary skills in
high-end restaurants in Minneapolis, St.
Paul and Kodiak. He joined his mother’s bush camp catering business after
working on Alaskan commercial fishing boats and experiencing first-hand the
natural bounty that the “last frontier” has to offer. When he isn’t cooking or
foraging for his own ingredients, Bradley enjoys spinning records,
snowboarding, and hunting.