From Cordova to WOLF Kitchen: A Conversation with Chef Ryley Eckersley 

A few weeks separated two very different experiences, both connected by the same fishery and the people whose livelihoods depend on it. First, Chef Ryley Eckersley traveled to Cordova, Alaska, to experience the Copper River salmon fishery firsthand. Then, we traveled to Portland, Oregon, to join him at WOLF for an intimate dinner that brought that experience full circle. Together, the two visits offered a meaningful look at what happens when fishermen, chefs, and diners connect over Copper River salmon.

Our relationship with Chef Ryley began with a Chefs Roll video he created featuring Copper River salmon. That first collaboration introduced us to his work and creativity, and this summer, we had the opportunity to take that relationship a step further.

During our annual Summer Salmon Camp, Ryley and sous chef Jeremy Shayps spent time on our docks in Cordova, met the fishermen who harvest our salmon, and learned more about the place and people behind the fish they work with in their kitchen. There’s something different about meeting the people who catch your ingredients and seeing the fishery for yourself. It adds more of a human connection to the product. I believe it is one that you can return home to tell about. 

Bringing It Back To WOLF

Just weeks after the 2026 Summer Salmon Camp immersive tour, we got to see that connection come to life in Ryley’s kitchen at WOLF. The Exploration of a Fish was a 10-course, nose-to-tail dinner featuring Copper River King and Sockeye salmon, with Chef Jeremy joining Ryley in creating an evening that showcased the fish in ways I’d never seen or tasted before.

The guests were attentive, curious, and seemed to genuinely enjoy both the meal and the experience. Between courses, we talked, laughed, and got to know one another. What could have been simply a special dinner became an opportunity to bring a little piece of Cordova to Portland and introduce people to the community behind their meal.

Each course brought unique flavors and unexpected preparations, paired with wine and discussed by Ryley and me as the evening unfolded. We shared stories about the fishery, the fishermen, and what makes Copper River salmon special, while Ryley brought his own creativity and perspective to every plate. It was doing some of the storytelling; the kind that happens naturally around a table, where the food itself becomes part of the conversation.

That’s what makes these chef experiences so valuable to us. A visit to Cordova gives chefs a chance to meet our fishermen, understand the work behind the catch, and experience the fishery beyond the finished product. When they bring that knowledge back to their restaurants, they can share the story in their own way — through the dishes they create and the conversations they have with their guests.

The WOLF dinner was the second installment in a three-part summer collaboration with chefs who have visited our fishery in recent years. From the docks in Cordova to the dinner table, each experience helps build a stronger connection between our fishing communities and the people who prepare, serve, and enjoy Copper River and Prince William Sound salmon.

Chef Ryley Eckersley on Salmon, Sourcing, and Sustainability

What Is Your Relationship With Salmon?

My relationship with salmon is relatively new because I’m relatively new to the Pacific Northwest, a place with such an abundance of this incredible species.

Growing up in England, of course, we had Scottish smoked salmon and all of that. But I was young, and I wasn’t nearly as aware of everything you’ve helped educate me about.

How Has Your Trip to Cordova And To Our Fishery Deepened Your Understanding of Wild Salmon?

 Coming to Cordova was honestly so special. I’ve lived in other places where fishing was a way of life and a foundation of the local economy, but they were small fishing communities in places like Belize and Mexico. Fishing there was often about living next to a reef and catching whatever was available on a given day, or following migratory runs. Sometimes, we’d have to travel 100 miles to find the really good ones.

But visiting Cordova showed me something different: how special it is to protect a species, not just consume it. Alaskans care deeply about what sustains them, and they care about making sure it continues to sustain them for generations to come.

I found it incredibly moving and inspiring to see just how fucking hard people work. Excuse my French.

How Do You Source Your Salmon And What Factors Do You Consider When Selecting A Supplier?

I get my salmon from people who catch it that day and bring it directly to me, or from you. I only buy direct from the source, never through a meat or seafood company. I won’t go back to that. Their ethos is lacking, and, in my experience, the people who own those businesses aren’t always the most savory characters.

Can You Describe The Importance Of Understanding The Sustainability Practices And Origins Of The Food You Prepare?

The practices of sustainability for this planet or very sparse. You guys should be proud of yourselves for what you guys are doing. I don’t wanna buy anything that hasn’t been prepared by somebody who knew the names of their animals or for fish caring enough about the fish to protect them the way that your fisherman do.

Any Last Thoughts Or Anything You'd Like To Add?

If I had anything to add, it would basically be that I can’t wait to come back to Alaska because of that trip and learn more about your fishing communities and you all.  It was such a pleasure to meet each and every one of you guys working and thank you so much for that trip. JJ, it was a pleasure to have you in Portland for our dinner!.

To learn more about Copper River salmon and the fishermen who bring it to your table, follow our blog for more stories from the source.

The Portland Dinner I Can’t Forget