Private Chef to the Source: How Courtney Wright Brought Essence to Alaska's Wild Coast

With a career as dynamic and vibrant as the dishes she creates, Chef Courtney Wright has carved out an esteemed space in the culinary world. As an executive private chef, celebrated wedding caterer, and sought-after corporate event chef, her expertise is both broad and deeply refined. Her talent has captured national attention, most notably as a Food Network contestant on Chopped and as the winner of Supermarket Stakeout. Further cementing her status as a culinary force, her work has been featured on Dropout TV and in the pages of Essence. We’ve been privileged to collaborate with Chef Courtney on a wonderful array of events over the past couple of years, from intimate private weddings to the heartwarming ‘Dinner on the Farm’ event in Spokane, Washington, which benefits women and children in the community. 

This connection made it an even greater pleasure to host Chef Courtney last summer for a special look into our Copper River fishery. Immersed in the pristine Alaskan environment, she experienced firsthand the source of our world-renowned salmon, witnessing the sustainable practices and sheer passion that go into every harvest. Days after her return, I had the chance to catch her on a video call for an interview, where she talked about her impressions of the trip, the people she met, and how this direct connection to the resource will undoubtedly influence her future menus.

JJ: What is your relationship with salmon?

Courtney: I've been eating salmon all of my life. Both farm raised and wild. Since coming to Cordova, I feel like I have a new relationship with wild salmon. It's kind of like a new love for it. I think now that I know what the fishermen go through, when they're catching it, and the love that they put in to, like, everything, you know, even down the processors, is just such wonderful insight. And so I feel like, now, I have this strong love for wild salmon.

JJ: It really does. You know, it makes all the difference to see the whole story. That’s why coming up here is so important—you get to watch everything unfold in real time. I think once you’re on the ground, seeing each step, it truly gives you a much deeper understanding. Which is, of course, why we love doing these tours.

Courtney: Absolutely. I have a feeling that when I’m back in LA at the grocery store, I’ll be looking at salmon and thinking, "No, that’s not Copper River."

JJ: Haha, it's something you can't unsee. 

JJ: How has your trip to Cordova and to our fishery deepened your understanding of wild salmon?

Courtney: Honestly, it’s deepened it so much. Seeing the whole process again—and I know I might sound repetitive—but truly witnessing it, and knowing these fishermen are coming back, eager to do this work they genuinely love… it means something. The quality is incredible—the color, the taste, everything. But more than that, it's the humanity of it. They’re out there, working hard during this short season to provide for their families. Seeing that connection, that whole story from start to finish, is what deepens my love for it. Absolutely. It’s what makes it all so amazing.

JJ:  How do you source your salmon and what factors do you consider when selecting a supplier?

Courtney: You know, I always try to go local first—we’re so lucky down here. There are great fishermen at the market with wild California king salmon or trout. For bigger jobs, I’ve got my go-to purveyor: Wolf’s Fish. I work with a guy named Steve there—he’s awesome. As for Copper River, honestly, before this trip, I’d just find it at the grocery store if a client wanted it. I didn’t really get the whole Alaska season thing—I’d be like, “Wait, they had sockeye last month, where’d it go?” So yeah, it was always either local guys or the store for me. Until now, of course.

JJ: Right! That's exactly it—you don't really get it until you're here. Seeing how the fisheries are regulated, down to the specific days and times they can operate… it makes you realize just how limited and special the season really is. It totally changes your understanding.

JJ: Why do you think these tours are in part important for both chef and fisherman?

Courtney: It’s important on both sides. For the fishermen, it’s special for them to meet the chef who’s handling their product with the same care they did. And for us, coming here and seeing the process—meeting the people who actually go out and catch this food—creates a totally different level of appreciation. It’s like if a friend went out and hunted for you: you value it more because you know the effort and care behind it. These fishermen don’t have to do this; they do it because they love it. That’s why building that relationship matters. They get to meet the chefs behind the plate, and we get to know the hands that pulled it from the water. It connects the whole story.

JJ: Beautifully said—that perfectly captures it. My thoughts exactly. Well, that just about covers everything from my end. Was there anything else you wanted to add or highlight before we wrap up?

Courtney: Just that I definitely want to come back. I know everyone says that, but how could you not? I'll be reaching out to Wolf's to see if they carry your product—we have a wedding coming up with a salmon pasta dish, and it would be perfect.  

Check out the journey of the Summer Salmon Camp chefs of 2025 here: