Meet Chef Dale — Flavor, Nutrition, Alaska Tough

When it comes to food that fuels Alaskans, Chef Dale Keefe brings the perfect blend of expertise and heart. A graduate of the Culinary Institute of America Greystone and The California Culinary Academy, Dale has spent his career mastering not just fine dining, but the kind of meals that matter most—nutritious, practical, and built to last.

He’s also a Certified Dietary Manager with specialized training in therapeutic diets, giving him a rare ability to design food that nourishes across generations and needs. From school lunch programs in Anchorage to elder meal cycles that keep communities cared for, Dale’s work has always been about more than cooking—it’s about resilience.

Now as Executive Chef of The Chop House and a partner with Alaska Food Co., Dale applies his passion to our freeze-dried products. His vision: make Alaska-grown food accessible year-round, without compromise. With Dale’s guidance, every batch reflects both flavor and function, grounded in AFC’s mission to preserve Alaska’s harvest, reduce waste, and build food security that lasts.

For Dale, food is family. As a dedicated father and husband, he knows that the meals we share are as important as the nutrients they provide. That’s why he’s committed to helping AFC deliver solutions that don’t just taste good—they carry forward the values of community, sustainability, and Alaska-tough practicality.

Chef Dale isn’t just cooking. He’s helping Alaska Food Co. build a stronger food future, one freeze-dried product at a time.