HAROLD STEFFENHAGEN
CLAIRE WHITE
REGIONAL EMPLOYEES OF THE YEAR
JUNEAU LYNN CANAL
HAROLD STEFFENHAGEN
I’ ve worked in the service industry since I was young, and managing the bar and stage at the historic Alaskan Hotel & Bar has been an incredibly rewarding experience. I love being part of a place that brings together locals, visitors, artists, and musicians from all walks of life. I’ m proud to contribute to Juneau’ s vibrant community and help carry on the Alaskan’ s welcoming, one-of-a-kind spirit. I’ m incredibly honored to be recognized as the 2026 Juneau – Lynn Canal Regional Employee of the Year and grateful to everyone who has supported me along the way
Better known as“ Trapper,” has worked in the hospitality industry for 12 years in Kodiak, including at Tony’ s Bar and the American Legion. His favorite part of the job is being part of a great team and working alongside the people who make each day enjoyable. A humble and modest person, Trapper is always willing to go above and beyond. He has a strong passion for volunteering and helping others, never expecting recognition for the time and effort he gives. That is what makes receiving this award especially meaningful to him. Trapper says he is honored to receive the recognition and appreciates knowing that his hard work is noticed and valued. Outside of work, Trapper is an avid outdoor enthusiast— hence the nickname“ Trapper.” Whether at work, volunteering, or enjoying the outdoors, he brings the same dedication, positive attitude, and willingness to lend a hand.
JOSEPH ORSINI
A distinguished hospitality leader whose career has been shaped by more than 25 years of experience across culinary operations, restaurant management, and high-volume food and beverage service. Combining the precision of a classically trained chef with the strategic vision of an accomplished operator, Harold has built his reputation on transforming demanding hospitality environments into exceptional experiences— for guests and employees alike.
KODIAK INTERIOR
A graduate of the renowned Greenbrier Apprenticeship Program, Harold earned his bachelor’ s degree in Culinary Arts from Johnson & Wales University. This foundation instilled the discipline, creativity, and uncompromising commitment to quality that continue to
define his leadership today. As Manager of Food & Beverage Operations in Denali National Park, Alaska, Harold leads complex, high-volume hospitality
operations in one of the world’ s most extraordinary destinations. He is responsible for advancing service standards, operational efficiency, culinary quality, innovation, and financial performance while developing teams capable of delivering memorable guest experiences in a uniquely challenging environment. Throughout his career, Harold has demonstrated a rare ability to unite culinary craftsmanship with business acumen. He understands that outstanding hospitality is achieved not only through exceptional food and service, but also through inspired leadership, disciplined execution, and a culture in which people are empowered to excel. Known for his hands-on leadership, operational insight, and passion for developing talent, Harold approaches every challenge as an opportunity to elevate performance and strengthen the guest experience. His career reflects a simple but powerful philosophy: lead with purpose, pursue excellence, and create experiences people never forget.