KODIAK — The Chart Room restaurant has a new team of chefs cooking up a new menu of items.
Chef Sean Corsi arrived from Gustavus in December to be the head chef at the Kodiak Inn’s restaurant.
Corsi has more than 20 years of cooking experience, and first started cooking when he was 15 years old.
“My mom was supervisor at an upscale grocery store in Cleveland,” he said. “I started there in the seafood department and then I worked in the kitchen.”
Corsi went to a culinary school in Southeast Ohio, and moved on to work as a chef at country clubs and restaurants in Ohio, San Diego, Charlotte, Montreal, Richmond, Va., and Alaska.
“I’ve kind of been all over,” he said. “Everything I’ve done here, I’ve done everywhere else.”
Kodiak Inn general manager Susan Johnson said Corsi was a good fit for the position at The Chart Room because he had worked at a lodge in Gustavus with similar cooking styles and knew how to cook fish. He also had experience in Alaska, which was important because Johnson was looking for someone who would stay in Kodiak a few years.
“We looked for someone who would definitely be comfortable staying in Alaska,” she said. “We always like somebody to stay at least two years.”
Corsi was joined by five other chefs, some of who he had previously worked with, and others who are new to his team. The other chefs include Jaime Garcia Jr., Maurizio Alvareztostado, Joshua Catunao, Albert Mangrobang, and Christian Brackett. Corsi worked with Alvareztostado in San Diego, Calif. and Brackett in Richmond and Gustavus.
The Chart Room’s new menu has been out for a few weeks, and people have already started to notice the differences, Johnson said.
Corsi described his style of cooking as “older Italian with new twists.” His favorite new dish is the pan seared sea scallops with arugula, grapefruit and prosciutto.
Other new additions include the potato crusted halibut, the asparagus arugula salad and the grilled chicken with roasted bell peppers.
“We still kept with the lighter fare at dinner time and the entrees,” Johnson said. “We’re mixing it up. There are definitely some differences.”
Corsi hopes to regularly add new dishes to the menu.
“My plan is to eventually change the menu once a month,” he said.
While most of the items on the menu are new, there are still some old favorites like the crab and artichoke dip and the Wednesday night burger and brew special that the restaurant decided to keep.
In addition to running the restaurant, Corsi will be responsible for catering special events and banquets, running the continental breakfast program, and running the weekend brunches.