Since 2011
The Fisherman’s Daughter started its journey in 2011 when Chef and original owner, Kristi Styers, had a dream to start her own eatery in her hometown of Hoonah, Alaska at the age of 24. What originally began as Chipper Fish has morphed into The Fisherman’s Daughter which better grasps the concept of this casual seafood restaurant. Styers grew up eating and cooking fresh seafood from the waters right at her front door, most of which, was caught by her commercial fishing dad.
The Restaurant
Kristi attended the Le Cordon Bleu Western Culinary Institute in Portland, Oregon followed by an internship and job at The Pinehurst Golf Resort in North Carolina. She returned to Alaska to be closer to family and eventually bought a tiny kitchen in her hometown of Hoonah to begin her culinary journey on her own. With the help and support of her small hometown community she got her first kitchen up and running for the summer season. Today, The Fisherman’s Daughter is owned and run by husband-and-wife team, Dillon and Kristi Styers, who source all of their seafood from local fisherman, hire local community members, and serve up an array of original breakfast, lunch, and dinner items from May-October each year.