Chef Patrick Norris is the Executive Chef for the Grande Denali Lodge and Denali Bluffs Hotel. In this critical role, he has overall responsibility for ensuring the hotels provide guests with Alaskan culinary excellence.
Chef Patrick Norris hails from Georgia. Upon graduation from Lee University, he headed out west, to become Sous Chef at the Amagani Resort in Jackson Hole, WY. This experience sparked Chef Patrick’s interest in creating cuisine based on locally sourced seasonal ingredients, and has drawn him to some of the most beautiful locations in the Pacific Northwest, spanning from prestigious high volume hotels and restaurants to remote lodges in Wyoming, Montana, Washington, and California.
Chef Patrick is a Prof Chef II Graduate of the Culinary Institute of America and Certified Chef de Cuisine of the American Culinary Federation. He is known for many outstanding accomplishments, including creating a “green sustainable kitchen” on the Olympic Peninsula. His participation in the Quinault Quintessential Annual Mushroom Festival was featured in the Seattle Times and Olympia News Tribune. Articles in Travelers’ Journal, National Parks Traveler and Seattle Metropolitan Magazine have featured his unique ability to create culinary delicacies using locally sourced ingredients, often collaborating with local wineries and breweries. Chef Patrick has participated as a celebrity visiting Chef on KVEW TV in Kennewick, WA and King 5 in Seattle, as well as contributing Chef to KCTS 9 “Signature recipes from our view’s favorite restaurants”. You can also find him in the PBS series, “Great Lodges of the National Parks”.
In his position as Executive Chef at the Grande Denali Lodge and the Denali Bluffs Hotel, he plans to add his personal flare and creative culinary spin on the offerings at the Grande Denali Lodge and Denali Bluffs Hotel.“I truly appreciate the culinary freedom I have here and the plethora of locally grown and wild-caught offerings from this great land!”