I’ve met many chefs during my time with the Marketing Association, and Courtney Wright stands out for her enthusiasm and intentional use of the resources we offer through our partnerships. From humble beginnings in the Midwest to becoming a celebrated private chef in Los Angeles (and now San Francisco), her journey is defined by resilience, creativity, and a deep love for food.

Chef Courtney’s culinary story began early. Growing up in Kansas City, Missouri, she spent time in the kitchen with her family, learning to cook with fresh ingredients picked straight from her great grandparents’ garden. Those early experiences shaped her appreciation for food as a connection to the organic world, people, and to culture.

She's worked in hotels and restaurants, eventually finding her way as a private chef. A pivotal moment came when she connected with a celebrity chef, opening the door to opportunities that led her to Los Angeles and ultimately to launching her own brand, Cooking with Chef Courtney.

Today, Chef Courtney is an executive private chef, wedding caterer, and corporate event chef whose work has earned national recognition. She has competed on Food Network shows like Chopped and won Supermarket Stakeout, further establishing herself as a dynamic force in the culinary world.

Courtney recounts the event for us and what made Copper River salmon shine. "The event was one of the first pop-up dinners—well, I don't want to call it a pop-up; it was more like a dinner party. I did a seared Copper River salmon with sweet potato purée, pan-roasted crisp pear, bacon Brussels sprouts, and a buckwheat honey champagne grape gastrique. Basically, I wanted to highlight fresh, seasonal California foods. Since it was fall, the brassicas really shone and highlighted the salmon. The event coincided with a brunch pop-up we did that week, where we also featured Copper River salmon."

A Natural Fit for Copper River Salmon

At the Copper River/Prince William Sound Marketing Association, we’ve had the privilege of working closely with Chef Courtney over the past several years. Her approach to cooking is rooted in simplicity, quality ingredients, and storytelling. This energy aligns perfectly with the values behind Copper River salmon.

Last summer, we welcomed her as one of our guests to experience the Copper River fishery firsthand in Cordova, Alaska. Immersed in the landscape and the people behind the fishery, she gained a deeper appreciation for the care, effort, and sustainability that define Copper River salmon. As she shared after the trip, seeing the fishermen and the process up close transformed her relationship with wild salmon, deepening her respect for the product and the story behind it.

Since then, we’ve collaborated with Chef Courtney on numerous events—from intimate gatherings to larger culinary experiences—each showcasing the versatility and unmatched quality of Copper River salmon.

Featured Dish: Seared Copper River Salmon with Sweet Potato Purée

One standout moment from our collaboration was a special dinner event in Los Angeles, where Chef Courtney presented a beautifully composed dish: Seared Copper River Salmon with Sweet Potato Purée.

This dish perfectly reflects her culinary philosophy:

• Simplicity that allows the salmon to shine
• Balance between richness and natural sweetness
• Technique that highlights the fish’s texture and flavor

The Copper River salmon, known for its vibrant color and high oil content, was seared to perfection—crispy on the outside, tender and buttery within. Paired with a silky sweet potato purée, the dish brought warmth, depth, and elegance to the table.

It’s a reminder that when you start with an extraordinary ingredient, you don’t need to overcomplicate—just respect it.

Looking Ahead

Chef Courtney Wright continues to inspire through her food, her story, and her commitment to excellence. Whether she’s cooking for private clients, hosting events, or collaborating with us to showcase Copper River salmon, she brings authenticity and heart to every plate. This July she will host a collaborative event with Chef Cameron Dunlap in Portland, Oregon, one that highlights our very on Copper River salmon, and who she happened to connect with during last year's Copper River Summer Camp, so stay tuned for more information and where to buy tickets if you are in the area. 

We’re proud to have her as part of the Copper River community and look forward to many more collaborations ahead.

Seared Copper River salmon, sweet potato puree, pan roasted crisp pear, and bacon Brussels sprouts, buckwheat honey champagne grape gastrique

 

For the salmon

2 -5oz portions salmon

5 sprigs of thyme 

Kosher salt (TT) 

4 tbsp Avocado oil 

4 tbsp unsalted butter (for basting)

*Make sure salmon is completely dry on both sides before preparing

 

Directions 

1. Pat salmon dry 
2. Heat non stick skillet over medium heat.
3. Add avocado oil 
4. Season both sides of salmon with kosher salt. 
5. Add salmon to the pan skim side down. Cook 3-5 mins on skin side to ensure crispy skin. 
6. Flip the salmon over, add thyme, and butter. Let salmon cook flesh side down for 2 mins, and flip back over to begin basting process. 
7. Baste salmon with thyme butter for 30 seasons. Remove from heat and set a side.

 

For the Brussels sprouts

1 cup Brussels sprouts, shaved 

1 small pear, diced 

1 smoked bacon small diced 

1/4 red onion julienned 

 

Directions

1. Sliced Brussels sprouts 
2. Slide onion in thin julienned style 
3. Peel pear and dice small. 
4. In a skilled heated over medium high heat crisp up bacon 1/2 way. And remove. 
5. Add Brussels sprouts and onions and cook for 5 mins until Brussels sprouts start getting tender. 
6. Add in bacon and half of pears to the Brussels sprouts finish and set  in warmer until ready to plate. 

 

For the gastrique 

1/4c buckwheat honey 

1/2c pear vinegar or apple cider vinegar 

1 tbsp fresh thyme leaves 

 

Directions 

 1. In a hot sauce pan, first add honey, vinegar, then thyme leave. Turn the heat up, add grapes, let reduce for 30 seconds to 1 min. Cut heat and remove gastrique for heated surface.