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Dan Mac Jazz Band with John "Pypes" Teamer

July 14 & 15

Featuring Chef Paul Spadora, Executive Chef at Impressions Catering in Anchorage

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Paul Spadora, a Southern Louisiana native, acquired a passion for food early on, cooking
breakfasts for the family as a kid. Every chef’s career starts somewhere, and Paul’s
started in 1993 as a fry cook at an Italian seafood restaurant in New Orleans. That first
taste of the professional kitchen inspired Paul to move to Colorado to balance a love of
cooking with skiing. Paul’s first job was as lead cook at Durango Mountain Resort’s,
“Purgatory Creek,” a Southwest style restaurant. After 2 winter seasons, Paul returned to
New Orleans to attend the Delgado Culinary School, graduating in 1999. During his
education, Paul worked at several New Orleans hotels and restaurants, including the
Royal Sonesta Hotel as Tournant under Chef Charlie Bartell. In 2000, Paul traveled to
Europe, working as “rounds cook” at the General Patton Hotel in Garmish, Germany. In
2001, Paul returned to the states settling in Portland, OR, working as sous chef at Wilf’s,
a continental cuisine restaurant with table side service and seasonal menus. Paul also
spent some time in nearby Bend, OR, as Exec. Sous Chef of Staccato, a fine dining
establishment featuring traditional Italian cuisine. In 2007, Paul returned to New Orleans
as Executive Chef of Lago Restaurant, but an opportunity to return to the mountains and
accept the position of Executive Chef brought Paul to the Palace Restaurant, in Durango,
CO in 2008. In 2010 Paul started the trek up to Alaska to explore the great outdoors and
regional cuisine and this is where he became the Executive Chef of Impressions Catering
and has since taken the role of Corporate Chef overseeing culinary of ESS’s Alaska
Operations.


Paul has traveled extensively throughout the United States, Europe, Africa and
Thailand, all of which has enriched his own personal culinary style. His favorite food
growing up: “My Grandma’s Gumbo & My Grandmother’s Pies!”


Front Country

Featuring Chef Aaron Apling-Gilman from Seven Glaciers Restaurant at Alyeska Resort in Girdwood, Alaska.

We are pleased to have Chef Aaron Apling-Gilman return again for the 2018 season! 

 

    Chef Aaron Apling-Gilman graduated with honors from the Western Culinary Institute in
Portland, Oregon. After graduating, he quickly rose through the kitchen ranks, and by the age of
26 had achieved Executive Chef/Restaurant Manager at River’s Edge Resort in Fairbanks,
Alaska. This position changed his life through many new learning experiences that eventually led to his decision to step back to continue his culinary education.
     Aaron then worked as a chef under Chef Michael Rusconi at Lon’s in the boutique hotel
Hermosa Inn in Phoenix, Arizona. He then moved on to take the Sous Chef position at The Old
House Restaurant in Sante Fe, New Mexico under the tutelage of Chefs Brian Cooper, Eugene
Staples, and Charles Kassels. Before returning to Alaska, Aaron helped Chef Charles Kassels
reopen the Paradise Valley landmark, El Chorro Lodge.
    Aaron is an avid fisherman and hunter, skills he aptly developed from his grandparents, and also enjoys foraging when time allows. As the Executive Chef of Seven Glaciers, Aaron brings his knowledge of the unique Alaskan culinary landscape to create an experience that is focused on guest satisfaction and education through local, Alaskan cuisine. Dealing with as many local
purveyors & farmers as possible from Kenai to the Mat-Su Valley, Aaron’s goal is to establish a sense of place and broaden culinary horizons.

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