Meet Chef Arlie Doxtator

June 28th, 2014 By Katie Groe

Chef Arlie at the NACA Symposium in AZ 2012.

Chef Arlie at the NACA Symposium in AZ 2012.

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From Sustainable Food Conference held at the Radisson in 2014.

Arlie Doxtator’s passion for cooking started at a young age when helping his mother in the kitchen. Not only did his ambition begin with cherished memories, it also stems from his Oneida culture. He cooked his own graduation dinner, owned his own restaurant, and was an executive chef for six years at the Radisson Hotel in Green Bay. This year, Arlie was invited to the Smithsonian at Washington D.C. His source for inspiration comes from his most treasured heirloom: his mother’s cookbook. His goal is to one day reach out to families to enrich tradition within the community and to remind each other of our humble beginnings with Mother Earth.

Smoking whole lake trout at the Food Summit at the Radisson, 2014.

Smoking whole lake trout at the Food Summit at the Radisson, 2014.

Arlie currently works at Three Sister Daycare and also part time at Red Restaurant. He’s learned a lot in his years at the Radisson. He enjoys hands-on work, practicing administration, designing menus, and mentoring staff. His beautiful restaurant called Arlie’s had VIP seating and an open kitchen to watch the chefs cook. He had successful business until the restaurant closed due to financial complications at the time. His goal is to rekindle the business. In the meantime, he enjoys working with old recipes and creating new ones to share with his family. His favorite dish is bean and salt pork.

Squash and Oneida White Corn Pudding done for a conference at the Chef's Garden in Ohio. Roots 2013 https://www.youtube.com/watch?v=MZj81DMiOzE

Squash and Oneida White Corn Pudding done for a conference at the Chef’s Garden in Ohio. Roots 2013

Cooking goes beyond business. Working with food is a sacred art. In fact, buzzwords such as ‘sustainable’ or ‘organic’ do not glorify the work done by nature. Respecting natural food and its responsibility to life on Earth is the best way to experience the natural world and to preserve Oneida tradition. Arlie believes in the words recited in the Oneida Nation’s opening prayers which give respect and gratitude to the Earth. Chef Arlie feels it is his responsibility to deliver the nutrients provided by Mother Earth. He is humbled to perform the task which contributes to the flow of life and connects humanity with the world around it.

 

Click here to see a video of Roots 2013: Indigenous Cooking Panel.

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