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Where We Come Together

We call it The Table because it is where everything comes together: guests, stories, and the shared experience of fine dining in good company. Each season, our culinary team starts fresh, crafting menus from scratch that honor Alaska’s ingredients with warmth and care. The food is comforting yet refined, from the signature Elk Tenderloin to the historic Steamboat Burger. This classic is a nod to the cannery days, when a bar on this very spot served a simple burger beside the same pool table that remains today.

Chef’s Series

Launching in Spring 2026, the Chef’s Series will introduce a new dimension to dining at Steamboat Bay. This signature experience will feature curated menus shaped by the chef’s passion for cooking from scratch and Alaska’s finest ingredients. Guests can expect creative interpretations of local flavors, served in a setting that is both refined and welcoming. The series celebrates the artistry of cooking and the connections made when great food brings people together.

The Bar

The Bar at Steamboat Bay is about enjoying good company and great drinks in a place that feels as comfortable as it is sophisticated. Guests can explore wines, local craft beers, and spirits from Alaskan distilleries, including favorites like the Alaskan Mule, Steamboat Sour, and Island Gin and Tonic. Relaxed and welcoming, The Bar captures the genuine warmth and easygoing spirit that make Steamboat Bay unforgettable.

Culinary Experiences

Breakfast

Lunch

Dinner

Dessert

Your Culinary Hosts

Leroy Keener

Executive Chef

With five seasons at Steamboat Bay, he crafts a true taste of Alaska through fresh, locally sourced ingredients and thoughtful preparation. His Thai curry with halibut, inspired by time cooking in Maui, is a guest favorite.

Jessica Areneaux

Chef at Residence

Drawn to Steamboat Bay through family, she found a deeper connection that keeps her returning each season. Leading the Residence kitchen, she crafts thoughtful meals inspired by Alaska’s ingredients and the shared experience around the table.

Timothy Cook

Sous Chef

Working alongside the culinary team, he brings consistency and precision to each meal. Focused on fresh ingredients and guest preferences, his work helps create a dining experience that feels seamless, thoughtful, and personal.

Adrian Simmons

Pastry Chef

I hail from New England and have been cooking professionally for 25 years. For the past five seasons, I’ve served as the breakfast chef at Steamboat Bay Fishing Club. My favorite part of the experience is Southeast Alaska’s perfect summer weather and Noyes Island’s lush green backdrop.