FROM THE GENERAL MANAGER
Meet Our 2026 Executive Chef
Some people leave Alaska, but Alaska never really leaves them. And for Chef Stuart Campbell, returning to Waterfall Resort in 2026 isn’t just a new chapter… it’s a homecoming nearly two decades in the making.
If you visited Waterfall between 1998 and 2009, you may already know the name or remember the flavors. Back then, Stuart arrived in Alaska looking for a summer adventure, thanks to a suggestion from the legendary Bartender Ron. What he discovered instead was a calling: the vibrant energy of the lodge, the camaraderie of guests and staff, and the unmatched bounty of Alaska’s waters. It was here that Stuart’s culinary roots sank deep.
After his first tenure at the resort, Stuart’s career led him across Alaska and beyond. He served as Food & Beverage Director at Icy Strait Point before becoming Executive Chef at Boyne Highlands in Michigan, refining his craft across diverse kitchens and leadership roles.
But as he describes it, “Alaska gets in your soul.” And for Stuart, the pull back to Waterfall never faded.
“Waterfall is a special place in my heart,” he says. “I was looking for a way back.”
Now, in 2026, he’s officially coming home.
Stuart’s vision for the upcoming season balances the heart of Waterfall tradition with fresh inspiration. Expect elevated classics, done the Waterfall way. He’s bringing back guest favorites—freshly grilled steaks, beautifully prepared local seafood, and comforting lodge specialties—all crafted with precision and heart.
Ask Stuart what he loves most about Alaska seafood and he’ll tell you: “The flavor and versatility.” He draws inspiration from Japanese culinary traditions, particularly the care and reverence they give seafood.
And for guests cooking their own catch at home, he offers a simple pro tip:
Brine or salt your fish for 30 minutes before grilling, baking, or sous vide.
“It transforms the flavor,” he says.
What sets Waterfall apart from every other kitchen Stuart has led?
“Being that close to where the seafood is harvested gives you a more in-touch feeling,” he explains. It’s more than a job—it’s a relationship with the ocean, with the land, and with the guests who travel here for something unforgettable.
As he prepares for his first season back, Stuart is most excited about the people.
“I can’t wait to see familiar faces. I have such a passion for Waterfall, and it translates into my cooking.”
We couldn't be more excited to have Chef Stuart Campbell back in our kitchen—bringing new energy, classic flavors, and his signature Waterfall warmth to every meal.
2026 is going to be a season to savor.