Chef Info

Chef de Cuisine Reuben Gerber

Chef de Cuisine Reuben Gerber hails from fine dining restaurants in California, notably Andrea Ristorante at The Resort at Pelican Hill in Newport Beach with Chef Jean-Pierre Dubray and Motif Restaurant at the St. Regis in Monarch Beach; both restaurants are rated AAA five-star, five-diamond. His passion for food came early in life, following his father from the garden to the kitchen in California.

After studying organic farming in Israel, Reuben honed his techniques with a classical culinary education in California, France and Italy. In California, he trained under Chef Laurent Brazier. He then earned an award of excellence at the Italian Culinary Institute. His passion for both the modern and traditional culinary techniques of France led him to Paris, where he worked directly under Chef Dominique Cecillon. Together they created fine dining events and banquets throughout Paris.

Reuben came to Alaska for a love of sustainable seafood, clean air and water, and a passion for the outdoors. Chef Reuben led the culinary team at Jack Sprat in Girdwood and transformed the restaurant into a profitable hidden gem.

He is now Chef de Cuisine of the Crow’s Nest atop the four-star Hotel Captain Cook in Anchorage. His goal in working with the hotel is twofold: to create an unforgettable dining experience for our guests and to be a mentor to the culinary team, providing them with the necessary tools for excellence.