Mandy Dixon Author

Chef Kirsten Dixon has been cooking in the backcountry of Alaska for more than thirty years. She attended the Le Cordon Bleu in Paris and earned a Master’s in gastronomy from Adelaide University in Australia. She is one of the owners of Within the Wild Adventure Company, which the Dixon family owns and operates from their Southcentral Alaskan restaurants and lodges at Winterlake Lodge, Tutka Bay Lodge, the Cooking School at Tutka Bay, the home goods boutique RusticWild, and La Baleine Café. Kirsten has been featured by the James Beard Foundation and in national and international publications including National Geographic, Fine Cooking, Forbes, Saveur, and more. Chef Mandy Dixon is one of the partners of her family’s Within the Wild Adventure Company, and the owner and chef of La Baleine Café in Homer, Alaska. She grew up in her mother’s kitchen, later going on to train at Le Cordon Bleu in Pasadena, California, and the Culinary Institute of America in St. Helena, California. Mandy worked as a pastry chef for the Thomas Keller restaurant Group in Yountville, California, for several years before returning to the family business. She has been featured by the James Beard Foundation as well as a number of publications including National Geographic, Fine Cooking, and more.