Desert to Dish Chef Chat: Jason Porter of Alyeska Resort

Jason Porter Headshot

In honor of this week’s inaugural Desert to Dish Culinary Weekend–a lineup of dining events including farm-to-table dining experiences, exclusive tours of Arizona farms, and one-of-a-kind interactive opportunities with six renowned chefs from across the country–at Omni Scottsdale Resort & Spa at Montelucia, get to know the event’s participating chefs. Today, meet Jason Porter of Alyeska Resort.

Name: Jason Porter

Restaurant: As the Alyeska Resort Executive Chef, I directly oversee the culinary operations of eight kitchens. The restaurants on property are:

Seven Glaciers

The Aurora Bar & Grill

The Pond Steakhouse

The Pond Café

Sakura

The Bore Tide Deli

The Sitzmark

Special Event Catering

What are you most looking forward to during the Desert to Dish event? I am really excited for the farm tours and the opportunity to create dishes from those experiences.

Have you always been interested in the culinary arts? How did you get your start? My earliest memories are tied to food. On both sides of my family, the meal was the focus and greatest joy that brought everyone together. I have always wanted recreate these feeling for others.

How would you describe your cooking style? Seasonal American, based heavily on Alaskan seafood. My food is straightforward – highlighting the quality of the ingredients.  

What are some ingredients that at-home chefs should experiment with this fall? Right now I am really into Kohlrabi. It tastes great raw with a little salt and lemon, or in a slaw. It is also great roasted or preserved as kimchi.

Where does your inspiration come from when creating new dishes? My inspiration comes from past travels, experiences and meals. When I refer to American dishes, I am speaking to the people and cultures that make up America and the American Experience.

Fast faves…

Favorite pizza topping: Fresh arugula added right before serving, lightly dressed with sea salt and good olive oil. And an egg never hurts!

Favorite midnight snack: Fried egg sandwich with bacon

Go-to cocktail: Daytime – Gin Ricky Evening – Bourbon on the Rocks

Favorite dessert: Apple pie

Favorite holiday dish: My giblet dressing!

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