Tales from the galley

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Dina Kashou: I am a native of Milwaukee, WI, but a traveler at heart. My husband, Peter, and I just completed our term as innkeepers and chef at East Brother Light Station; dinner, bed & breakfast. Prior to my stay at EBLS, I worked as a chef aboard several tall ships including: the S/V Concordia (where I completed a trans-Atlantic sail from Nova Scotia to West Africa), the Lynx, and the HMS Bounty (made famous by MUTINY ON THE BOUNTY). I have cooked at high end restaurants such as Roots Milwaukee, where I worked with incredible chefs and really learned what it means to cook from scratch. My culinary degree comes from a number of places, namely a large Mediterranean family. I owe my expertise to many people and experiences: -35 family members and our weekly Wednesday night dinners -A 33-year-old family food business -19 consecutive years working in all facets of the restaurant industry -Travel to over 25 different countries -Personal interaction with more than 100 mouths I’ve fed -A degree in fine art(because it's the finishing touches that make the difference). I am able to acutely assess what people want and create comfortable, authentic, and elegant whole food.