The only way to reach what I consider the best restaurant in Alaska, is via the Alyeska Resort aerial tram. The 7-minute ascent carries up to 60 passengers from the base of Mt Alyeska to the Glacier terminal more than 2,300 feet above sea level.

The view is spectacular, as is the skiing. The dining experience at the Alyeska Resort's Seven Glaciers Restaurant is even better. The restaurant's Chef de Cuisine, Jason Marcoux has been cooking since he was big enough to reach the stove. At age 9, he helped cook and bus tables in a steak and seafood house run by his mom near his boyhood home in Vermont. His love of cooking grew and at age 16, he was the youngest student to attend the New England Culinary Institute.

Upon completion of formal training, Jason interned at the famous Breakers Hotel in West Palm Beach, Florida. That was the start of a burgeoning career in resort cooking. Over the next several years, Marcoux took on progressively increasing responsibilities as Pastry Chef at Sun Valley, Idaho and Sunday River, Maine. Eventually he ran two fine dining rooms at Jay Peak, Vermont.

Jason moved to Alaska in 1999 and has worked at Alyeska Resort since then in several positions including Sous Chef at Seven Glaciers. He was promoted to Seven Glaciers Restaurant Chef in May, 2001.

As Chef for the award-winning Seven Glaciers Restaurant, Jason is responsible for creating exciting menus and unique dishes for Alyeska Resort's signature mountain-top restaurant. Schooled in classic French cooking, his specialty is creating Prix Fixe menus that combine and match flavors while using the freshest Alaskan ingredients.

When asked what he liked most about cooking at Seven Glaciers, Jason said "My challenge and passion is to create a meal that matches, but does not overshadow, the spectacular view our guests come to Seven Glaciers to enjoy."

Of particular distinction in his career, Marcoux was part of the team of Pastry Chefs that created the cake for President Clinton's first inauguration. The cake consisted of 17 pan sheets in the shape of the United States with hand-made flowers for each state. Jason is 26, single and when he is not cooking, his interests include fishing, rock climbing, skiing, snowboarding, and other outdoor activities.

The Smoked Salmon Bisque was beyond delicious and the Cold Smoked & Grilled Alaskan Salmon, along with the Mesquite Grilled Loin of Venison makes this somewhat remote restaurant a must on any visit to Alaska!.

Jason and the Alyeska Resort Executive Chef, Al Levinshon have shared several of the restaurant's signature dishes in Recipes of the Month. The Alyeska Resort is located about an hour's drive from Anchorage. For more information about the resort and Seven Glaciers restaurant, visit their web site at:

www.alyeskaresort.com