Matt Gill grew up in Anchorage. His first restaurant job was working as a busser at Momma Nicco's. After graduating from Dimond High, he moved to North Dakota for Hockey, and turned down a part time bussing job at Red Lobster because he refused to cut his mullet. Matt then moved to Boston and worked at Sonsie Restaurant (sans mullet) while attending Emerson College. After six years in Boston, Matt tried the West Coast, spending three years at Palomino Restaurant in Los Angeles. Ready to return home, he moved back to Anchorage with his Fianc้e (now wife), intent on someday opening a restaurant in his hometown. Two years later, he got his wish and started to renovate. Five months after that, Ginger was open for business.
Tony Bain was born and raised in Camp Hill, Pennsylvania, just across the Susquehanna River from Harrisburg. While in high school, he worked at Dairy Queen for three years off and on, with a stint as a house painter mixed in. After a year at Harrisburg Area Community College, he attended Emerson College in Boston, Massachusetts, obtaining a degree in communications. For six years he worked at Sonsie in Boston, going from busser to bar manager. After nine years in Boston, Tony moved on to Blue Sea Grill in Baltimore, Maryland for one year and then Anchorage, for a year at Mixx Grill in his Alaskan introduction. After spending four and a half years as Service and Training then Wine Manager at Fleming's Prime Steakhouse and Wine Bar in Las Vegas, Nevada, Tony moved back to Anchorage to help with the expansion of Ginger.
Chef Guy Conley was born and raised in Alaska, growing up with a passion for cooking. At the age of 20 he ventured off to Portland Oregon to attend Western Culinary Institute. Chef Guy lived and worked in Portland for 4 years before moving to Salt Lake City, Utah where he worked for the OSF as Head Chef. After moving back to his home state of Alaska, Chef Guy went to work for restaurants such as Corsair, The Bridge, and Orso before landing at Ginger restaurant. Chef Guy joined Ginger in 2007 and has been creating innovative dishes since his arrival. Guy was honored with a 2010 James Beard nomination for the best Chef Northwest category.
GOOGLE MAP
Copyright © 2011 GINGER