Meet our Executive Chefs

	Executive Chef, Craig White A graduate of Seattle Community College culinary arts program with an additional year specializing in pastry, Craig’s joy is to prepare fresh seafood and pastry. Prior to joining American Safari Cruises, he spent 12 years in Bristol Bay. He too has worked as a chef and mate on private yachts along the east coast of the US. In his spare time, Craig enjoys collecting antiques and enjoys camping.
	Executive Chef, Brad Holtz A native of western Pennsylvania, Brad fostered a love of the culinary arts at an early age. After several years working as a chef in Pittsburg and then in Las Vegas, Brad was beckoned by the great Alaskan wilderness. Prior to joining American Safari Cruises, Brad worked in the shadow of Denali, in Homer and then on an ecotourism boat in Southeast Alaska.
	Executive Chef, Dave Gipson Originally from Northern California, Dave’s travels have landed him his current residence in the state of Washington. As a graduate of the California Culinary Academy, his culinary skills will surely please your palate. His thirst and passion for adventure and the ocean is part of why Dave can sometimes be found on deck as much as in the galley.
	Executive Chef, Phil Bunker Having worked as a chef and wine steward in Oregon for several years, Phil now lives with his family in Anchorage, Alaska. After Phil completed culinary training, he became an accomplished baker and Lead Pastry Chef at an Oregon Country Club. You will not find Phil creating delicious desserts, but you may catch him singing a tune, as he is very musically inclined.
	Executive Chef, Dave Van Gelder Chef Dave, a resident of Eugene, Oregon, has been cooking professionally on boats for the past seven years, but his love for cooking started much earlier, at 14 years old. Earning a degree from the Western Culinary Institute in Portland, Oregon, Dave loves to produce quality dishes with a creative flair. On his off time, you can find him either snowboarding or playing basketball.