Beau Schooler

Coming Up

Training at the Culinary Institute of America and in Calabria, Italy, gave Beau Schooler a base that sits between technique and geography. Those are the kinds of settings that leave a mark on a cook’s method: one grounded in precision, the other in a sharper sense of region and context. In 2010, Beau Schooler became Executive Chef at The Rookery Café in Juneau, Alaska, a role that asked for regular execution as much as creative judgment. Today, Beau Schooler is Executive Chef at In Bocca al Lupo, where that earlier experience carries into the present without changing register. The throughline is methodical rather than theatrical, with each step in the career adding another reference point for working in Alaska and cooking for the people there.

Where They Are Now

As Executive Chef at In Bocca al Lupo in Juneau, United States, Schooler works from a long relationship with Alaska rather than from a detached point of view. Born and raised in Anchorage, he started cooking as a teenager and has kept building within the state. That continuity shows up in the way his work is tied to place. His public voice links the kitchen to regional history, including the Filipino Alaskeros who immigrated to Southeast Alaska and made it their home. The food is being framed as part of Alaska’s cultural record, with the region’s layered identity kept in view.

In Their Words “The story of Alaska we like to tell is one heavily influenced by the Filipino Alaskeros who immigrated here and made Southeast Alaska their home.” “It’s a real honor to represent Alaska on the culinary stage, here’s hoping we can bring home the win.”

Honors

Beau's honors include James Beard Foundation nomination for Best Chef: Northwest & Pacific.