This week, we visit with Rob Kinneen, executive chef at ORSO in Anchorage, Alaska. Born and bred in Alaska, when the culinary arts beckoned, Kinneen headed to Hyde Park, New York, to hone his skills at the Culinary Institute of America. After school, he remained in the lower 48, cooking first in the Big Easy and then North Carolina. Even though Alaska has a reputation for self-sufficiency, the state imports 97% of its food, a statistic that makes Kinneen cringe. Now a champion of Alaska’s producers, Kinneen is working hard to make sure the Last Frontier isn’t the last state to embrace sustainability.
Watch as Chef Kinneen opens up to OpenTable about the agony and the ecstasy of trying to source responsibly in the 49th state.