HI
about
about
chef
An Alaska Native of Tlingit heritage, Robert “Chef Rob” Kinneen was born and raised in Alaska, where he grew up immersed in the state’s natural beauty and rich Indigenous cultures. He began working in restaurants in Anchorage at the age of 15, followed by formal training at the Culinary Institute of America in New York. His culinary journey has taken him across the United States and beyond, with notable chef positions in Louisiana, North Carolina, and Alaska. Through these early career experiences, he established his philosophy focused on using local, sustainable ingredients.
ecognized as an authority on Alaskan regional foods, Rob regularly introduces people and organizations to Indigenized cuisine through guest appearances, speaking engagements, cooking demonstrations, and private catering events. He also shares his deep knowledge in his Fresh Alaska Cookbook, which offers contemporary recipes and rich storytelling about life in the Last Frontier.
Career highlights to date include preparing an Alaskan dinner for President Barack Obama, coordinating a two-day feast for hundreds of people at the 2023 White House Tribal Summit, and most recently, cooking for a week in the remote Arctic National Wildlife Refuge with the Wilderness Society.
He currently serves as Outreach Director for chef Sean Sherman’s nonprofit, North American Indigenous Food Systems (NATIFS), and was recently named a commissioner of the U.S. Interior Department’s Indian Arts and Crafts Board. Today, Rob calls Durham, North Carolina, home, but his work frequently takes him to far-flung places across the continent to promote Indigenous foodways and food sovereignty.
Rob has cooked in culture camps across Alaska, from Barrow (muktuk sushi) to Bethel (Smelt with salsa) to Tyonek (foraged beach peas) to Sitka (rockfish fried rice w/foraged greens). His FRESH ALASKA webisode series has 60,000 hits showing people the beauty of Alaska and cooking with fresh ingredients, both indigenous and available at your local farmers market. Rob has contributed to cookbooks Pacific Feast by Jennifer Hahn and Wild Alaskan Seafood by James Fraioli. His latest project is the release of his first cookbook, Fresh Alaska Cookbook, a compilation of recipes, artisan profiles and stories of living in the Last Frontier.
Since 2016, he relocated to Durham, North Carolina where he is the executive chef of the Refectory Café, in Durham, NC.
To meet Rob or learn more about booking him for your next event, please visit our Booking page or contact [email protected]
