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Chef Jack
- Jack Strong

Executive Chef

Jack Strong brings over 27 years of experience in the culinary industry to his position of Executive Chef at Dust Cutter. Hailing from Siletz, Oregon, Strong's Native American heritage plays a strong role in his culinary philosophy. He takes pride in leveraging the farm-fresh, native ingredients of the region to develop his indigenous cuisine.


Chef Strong previously served as Executive Chef for his tribe's casino & resort on the Oregon coast for past 7 years. In addition he was the Chef de Cuisine at the AAA 4 diamond rated Salish Lodge and Spa in Snoqualmie Washington.


His previous experience in the phoenix valley was as chef de cuisine at Kai restaurant, Arizona's only AAA 5 Diamond and Forbes 5 Star rated fine-dining establishment at the Sheraton Grand Wild Horse Pass Resort & Spa, and as sous chef at The Phoenician's Windows on the Green Restaurant in Scottsdale, Arizona.

Chef Strong has participated in national and local events such as the living Earth Festival at the Smithsonian in Washington D.C. in a head to head cooking challenge using a secret indigenous ingredient "battle heirloom tomato". An all Native Food and Wine dinner in Santa Fe NM., hosted by the Santa Fe Indian Market. The Rez Kitchen Tour that is an all native foods driven competition and represented tribal foods in Hong Kong as a guest chef.

In 2008 he was nominated for the James Beard Award long list, "Best Chef: Southwest."

He is a Co-author of The New Native American Cuisine: Five-Star Recipes from the Chefs of Arizona's Kai Restaurant.

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