Culinary

Daniel Ottman is from a small town in upstate New York. His passion for food was sparked at a young age while watching his grandmother cook for his family. He learned early on that food cooked with love always comes out the best. Daniel attended culinary school in New York state, but after graduation he decided to pursue a career centered around his second love instead: fly fishing. After obtaining a USCG Captain’s License, Daniel set off for remote Alaska to become a fly-fishing guide. When a chef position suddenly opened up mid-season, Daniel stepped in and has never looked back. He has been able to combine his love for fishing and hunting with his passion for creating delicious meals for the past 9 years at remote lodges throughout Alaska and the lower 48.

Two years ago, warmer climates began to call his name. When Daniel came to Otter Creek Farmstead, he knew he had found a home when he saw the Le Panyol wood-fired pizza oven. At Otter Creek, Chef Daniel has been able to perfect pizzas, breads, desserts, and the art of cooking over an open flame.

Susan Wilkinson was born and raised in southern New Hampshire. After high school she decided to leave her small town and enlist in the Marine Corps. Having always had an interest in languages, she officially trained as an Arabic linguist, but ultimately served a year in Afghanistan as a Pashto linguist. A few years later, on the beaches of Florida, Susan met Daniel Ottman. Her adventurous spirit and love of the outdoors made it easy to follow him to a remote fly-in lodge on the banks of a mighty Alaskan River. At various lodges nestled along the icy waters of Bristol Bay and among the unforgiving mountains of Kodiak, Susan discovered her passion for food and hospitality work.

Chef Susan always seeks to improve the guest experience and plays an important role on the Otter Creek culinary team. Her history of managing different operations and her keen eye for detail are just as important as her baking and prep skills. If she isn’t in the kitchen, hands covered in flour, you can find her playing with their black lab, Eleanor, and their black cocker spaniel, Wyatt.

Chris Aiello’s love for food began in his family’s delicatessen; both his mother and father were indispensable in developing his foundational skills in cooking and instilled in him a passion for food. Through world travel and an insatiable desire to try the new, he continued his culinary education. Eventually, Chef Chris settled in Tallahassee, Florida, where he had the opportunity to make an impact on the fine dining culinary scene, and went on to become a personal chef to the Governor of Florida.

His wife and son are his biggest loves in life, and as a family, they decided to embark on the adventure of a lifetime. The Aiello family bought an RV, gave away their possessions, and began traveling the United States of America. Their seasonal travels afforded Chris the opportunity to work with award-winning chefs at five-star resorts and hunting lodges. The Aiellos are excited to join us at Otter Creek, where they can get back in touch with their southern roots and provide guests with a sensational culinary experience.