Chef Michael Vogler, Waterfall’s Executive Chef brings more than 20 years of culinary and management experience from some very prestigious restaurants including Wolfgang Puck’s in Fort Lauderdale and The Dining Room in Orlando.
In the early 1990s Michael received a degree in Business Management from Orlando College. In 1998 he earned the status of Certified Sous Chef and in 1999 he achieved the level of Certified Chef de Cuisine from The American Culinary Federation.
Since 2008 Michael has served as Executive Chef and Director of Purchasing for Squaw Valley Ski Corp. At Squaw Valley Michael oversees a variety of outlets that generate over 9 million dollars in revenue annually. He will continue to work at Squaw Valley in the winter and at Waterfall during the summer season.
Prior to Squaw Valley Michael filled the Executive Chef position at several successful restaurants including: Whale Harbor Marina in Islamorado, FL, Timpano’s Italian Chophouse in Orlando, FL, and at Yesterday’s in Fort Lauderdale.
With an almost round-the-clock kitchen schedule, Michael oversees our daily Breakfast Buffet, On-board Lunch and Complete Dinner.
 
Click Here to Make a Reservation, or to Check Rates and Availability, call Toll Free:
800.544.5125.
View theTop 10 Reasons to choose Waterfall Resort.

In the early 1900’s, Waterfall was the largest salmon packing plant on the west coast of Prince of Wales Island. Like most canneries in Alaska, this remote operation on the Ulloa Channel was a complete, self- sufficient, temporary community. When the season was over, all but a few workers departed until the next summer’s migration.

More History
“For the last 17 years, Waterfall Resort
has been our incentive/business destination of choice.”
-Rich de Frank,
Ford Motor Co.
“Waterfall Resort is one of those special places that words could never adequately describe.”
-Bob Morris,
American Express
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