About Us

History

The Homestead Restaurant was established in 1961 by Karlie Baier as a local bar and grill. In 1992 Lisa and Steve Nolan bought the Homestead and Sean Maryott developed a menu that focused on the abundant Kachemak Bay seafood with a southwest twist, culminating in an award-winning Sonoran Seafood Stew. And so the little roadside bar that served meals in red plastic baskets was transformed into a nationally acclaimed fine dining restaurant — "worth walking to if necessary" according to the tastebuds of National Geographic Traveler Magazine.

In the spring of 2005, after working for the Nolans for almost 10 years, Rick and Sharlene Cline had the good fortune to purchase The Homestead Restaurant. A highly experienced and skilled staff came along with the reputation and the building. For over a decade wait staff Janet Mayforth and Elizabeth Pepper and bartender Vern Alberts have bestowed their charm at the front of the house.

The energy of new ownership is pushing our beloved little log restaurant in exciting directions. Regional specials with paired wines and the “Dinner at the Vineyard” series showcase our chefs’ creative and delicious interpretation of flavorful Alaskan fusion cuisine.

The Homestead Restaurant has faithfully served the growing Homer community since 1961. Whether you have already helped contribute to our success or if you happen to become fortunate enough to find us one fine day, we warmly say “thank you” and “bon appétit.”

Chef Biography

Head Chef Brett Custer (Chef Shaggy)

After cooking my way through college in Greeley, Colorado, I decided to move to Alaska. After 5 years of cooking and running restaurants in the interior, the opportunity to move to move Homer arose. After 6 years of expanding my repertoire under the tutelege of many excellent chefs in the myriad kitchens of Homer, I achieved at the position I desired when I first arrived to the Cosmic Hamlet the Head Chef at the Homestead Restaurant!

My cheffing kills were honed under the watchful eyes of many of America's premier chefs. In Colorado, I worked with the likes of Wolfgang Puck and Chef Patrick Gonzalas (Chef Gonzo). In Alaska, I had the privilege of learning the trade from my good friends Dave Olsen, Andy Scott, Maggie Burns and the irreplaceable Evan Vogl.

I look forward to creating many delicious and exciting dishes in the coming years, dishes to tantalize and arouse the taste buds of the world's finest gourmets.

Chef John Brown

I was born in Pensacola, Florida but grew all over the southeast. I started cooking right out of high school and soon discovered it was a great way to travel. I have worked for a lot of great chefs and managed several kitchens from Florida, Colorado, and Oregon. In 2005 I left Chattanooga, Tennessee to visit Homer. I loved it so I decided to work "just for the summer" at Fat Olives that now has turned into 2 1/2 years and a position at the Homestead Restaurant!

I am excited to train and learn the more creative side of cooking in the fine dining tradition.

Recognition

Recipient of the Wine Spectator Restaurant Award of Excellence for 2004-2007. We are the only recipient on the Kenai Peninsula, and 1 out of 10 recipients throughtout Alaska.
Featured in numerous newspaper and magazine articles, most notably the New York Times and the National Geographic Traveler.
The Kenai Peninsula's only restaurant awarded Four Stars and the coveted Bear Paw Best Places Alaska by Sasquatch Press Seattle.
Alaska's only recipient of the Wine Enthusiast Award of Unique Distinction 2005 & 2006; Wine Enthusiast Award of Distinction 2007.

• Homer's only receipent of Fodor's Choice

Award for 2006.