Chef's Corner

Executive Chef Stuart Campbell has just finished his 3rd season as Chef at Waterfall Resort and says working at the resort has been a unique experience for him. Stuart hails from Detroit, Michigan and comes from a long line of family members in the restaurant business ­ his father is a master baker. Stuart has been in the food business for several years and has worked in restaurants and hotels throughout the country including Colorado, Michigan, and now Alaska.

With an almost round the clock kitchen schedule, Stuart oversees a breakfast buffet for 80, dinner for 89 and prep for at least 240 packed lunches everyday for the fishing boats. Even with all of this, Stuart has managed to put together a new cookbook now available. The book is also available for sale at the resort. Look for the recipe for Halibut Cordon Bleu --I hear it's his favorite!

Recipes from Chef Stuart

Recipes from Chef Stuart  

Recipes from the Guests

Cookbook Tips
Chef Stuart Campbell says people tend to overlook the simplest of things when preparing fish and he suggests remembering the following tips: 1) Grill fish skin side down for slow cooking to avoid sticking; 2) Measure the thickest portion of the fish and cook 6-8 minutes for every inch of thickness to avoid over or under cooking.

To order Chef Stuart’s new cookbook, call (800) 544-5125.