Week of July 14
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Week of July 29


Call us for your next big event! Liz Tso - 928-724-6747

We're hiring!

We're always interested in hearing from qualified applicants. For food service positions please apply online at NMSUSA.com.


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Email to Marketing - Kari Sellars - Kari.Sellars@nmsusa.com


Dan Javes, Director of Operations - daniel.javes@nmsusa.com Scott Evers, Area Manager - scott.evers@nmsusa.com

Brad Harris, Chef - brad.harris@nmsusa.com

Matt Little Dog, Chef - matt.littledog@nmsusa.com

Kari Sellars, Marketing Manager - kari.sellars@nmsusa.com

Terri Ami, Chef | Liz Tso, General Manager

Terri Ami, Chef - terri.ami@nmsusa.com

Elizabeth Tso, General Manager - Elizabeth.Tso@nmsusa.com

About the Chefs

Chef Brad Harris, area chef for NMS, was formally trained in traditional French style at The Culinary Institute of America in Hyde Park, New York, and specializes in modern American and Italian cuisines. He began his career as a sous chef on an international cruise line, which allowed him to travel to dozens of countries and savor foods from all over the world. After serving in executive chef roles in various states throughout the U.S., Harris pursued his love for adventure by moving to Alaska, where he joined the Nenana View Bar & Grille near Denali National Park and Preserve as chef de cuisine. Most recently, Harris served as executive chef at the Talkeetna Alaskan Lodge, where he designed menus featuring locally sourced farm products in a fine dining atmosphere.

Chef Matt Little Dog comes from a family of three generations of chefs and became a baker and line cook at the family restaurant at the age of 10. He came to Anchorage in 1997 to serve as executive chef at Simon and Seafort’s – a position he held for more than 10 years before becoming executive chef at the Anchorage Marriott Downtown. Chef Matt became area chef for NMS in 2014 and was simultaneously responsible for the Varsity Sports Grill, Muse and UAA foodservice. In 2015, he became the general manager of the Alaska Airlines Center, overseeing all food-related operations in that facility. Chef Matt’s claim to fame was being selected to appear on a PBS special featuring chefs who work with wild Alaska seafood, which is his specialty.


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