Raised in the heart of Northern California’s wine country, Kirk grew up with the concept of terroir and a deep appreciation for the connection between healthy natural ecosystems and high quality food. Food and the ocean have been part of his life ever since, as shown by his degree in Marine Physiology and his time as a chef, baker, boat captain, and seafood supplier. After years of driving boats in Hawaii and Alaska, in 2003 Kirk helped launch Taku River Reds, a family-owned Alaska salmon company based in Juneau, Alaska. Since then, Kirk has been immersed in delivering the highest quality wild Alaska salmon to markets around the world. When he’s not out on the water fishing, Kirk travels around the U.S. educating chefs, seafood buyers, and consumers about wild Alaska salmon and seafood sustainability. He’s also served on the Tongass Advisory Committee and actively works to protect Alaska’s salmon habitat and ensure that Alaska’s fisheries remain sustainable for future generations.