Member Spotlight
WHAT IS THE BEAK ’ S HISTORY ?
Chef Renee Jakaitis Trafton opened Beak in May of 2017 , with a vision for local seafood and celebrating Alaskan products . Trafton has been working in restaurants since 2006 , starting in her hometown of Boulder , CO , and later in Ithaca , NY , and NYC . Her time working in fine dining in NYC has greatly influenced her approach to wild Alaskan seafood . She moved to Sitka from NYC in 2013 . and business relationships with local fishermen , harvesters , foragers , and growers . It is really special to personally know the person who went out yesterday and caught that king salmon you are serving today . I ’ ve also head from the folks I buy fish from that they too get a great deal of satisfaction knowing that they fish they painstakingly caught is being treated well and served locally . We plan on maintaining and expanding these relationships .
Beak Restaurant is committed to promoting meaningful community engagement , as well as fostering equity , respect within the restaurant setting as well as providing a taste of the Southeast Alaskan lifestyle . Beak specializes in high-quality local seafood with excellent service . Beak is woman owned , and many of the staff members are female . We have a professional and positive approach to culinary arts and hospitality . We acknowledge that we are on ‘ lingit aani and we honor indigenous culture and history . We have a restaurant culture where we are all grateful to be where we are , and to be able to learn and grow , everyday . Beak is a ‘ Gratuity Free ’ restaurant , which means that all menu prices include service . There is no tipping . This model ensures a consistent wage for all employees . Gratuity free is a way to show respect for all employees – their work is valuable all the time , not just if there are generous customers in the restaurant . Money that is left by guests who insist on tipping is collected , and the staff votes on a community group to donate it to .
WHAT ’ S ON THE HORIZON FOR 2023
After the turbulence of the pandemic and chaotic 2021 season , 2022 was a fantastically busy year . We are expecting to be even busier ! Over the years we have been cultivating friendships
WHY DO YOU LIKE BEING A CHARR MEMBER ?
I like being a CHARR member because it feel good to be part of a group of individuals who are dedicated to hospitality . Sitka is a smaller town , and Alaska is a large state , so it is nice to be part of a greater network of professionals .
WHAT ’ S YOUR MOST POPULAR MENU ITEM ?
Rockfish tacos ! Chili-cornmeal encrusted rockfish , shredded cabbage , pico de gallo , lime crema blanca , served on corn tortillas . They fly out the door ! I enjoy using rockfish for these tacos because it is a fish that is not as commonly seen outside of Alaska . It ’ s a fish my family catches and eats at home .
WHAT IS IMPORTANT TO YOU AS AN OWNER ?
It is important to me to build a place of work where everyone feels valued and respected . I have tried to foster a culture where everyone is constantly learning and growing , whatever job they perform . I am passionate about food and hospitality , and I try to share my enthusiasm with my staff . It is also important to me to behave in an ethical manner , and stand up for what I believe in .
Photo credit for the food photos goes to Bethany Goodrich . The food is massaged kale salad with macerated berries , candied pecans , rosemary vinaigrette . The fish is Everything Encrusted Rockfish with crushed potato , pickled veg , bull kelp , beach asparagus , stone ground mustard aioli .