HEAD COOK: Travis Haugen
COMPETITION: World Seafood Championship
QUALIFYING EVENT: Alaska Seafood
My culinary training is from Le Cordon Bleu at Brown College, and most of my experience was gained at my restaurant, Southside Bistro, of which I am the Executive Chef and Co-Owner with my wife, Amanda Haugen, and Jens Nannestad. I have worked at the Southside Bistro in Anchorage, Alaska for just over ten years, and have experience cooking many styles of cuisine. I specialize in Alaskan seafood and rustic Italian cooking. I was born and raised in Minneapolis, MN, and spent four years in the Air Force's Explosive Ordnance Disposal prior to embarking into the culinary world.