Lee started is culinary career back in 1987 working for Marie Calendars, Cyrus O’Leary’s and Clinker dagger. It wasn’t until he ventured up to Alaska in 2003 that his true passion for food escaped. He found himself in the mecca of comfort style cooking that reminded him of his youth traveling around the lower southern states.
He began working at Simon and Seaforts as a sous chef in charge of the busy dinner shifts. His love and passion for Alaska salmon and halibut made him an instant success and continued for five years. He always wanted to get back to his roots of southern cooking and would cook dinner parties for friends and family. As his popularity grew and he became sought after for his signature fried chicken and collard greens; he met Big Roy.
Big Roy is no stranger to the food industry in Alaska from bartending, to banquets and specialty parties; Big Roy is well known. Roy grew up and started his career learning Panamanian cuisine from his mother, a true master in her field. Traveling with his family throughout Central America and the Hawaiian Islands Big Roy culinary roots started with the peoples’ food: Home-style food cooked with love for the families.
Roy settled down in Seattle working as a fish peddler in Pier 36 and started cooking at Jacks Seafood Spot in 1990. In 1995 Roy moved back to Anchorage where he followed his path working one on one with the guest. A natural people person Big Roy excelled first as a waiter, then banquet server and guest coordinator. His love for people and food soon cross paths with Lee and the Two Fat Guys Catering was born.
Two Fat Guys Catering opened at the Saturday and Sunday Market on 3rd street Saturday morning selling chocolate dipped cheesecake and dipped strawberries: Now there menu consist of: The Halibut Wrap, seared halibut with a sweet soy reduction, napa slaw, sesame noodle salad wrapped in a garlic herb tortilla. The Blackened Salmon Wrap, seasoned and seared salmon with blackening spice, chipotle ranch dressing, Napa slaw and mango-cilantro salsa wrapped up in a tortilla. The Tempura Shrimp Wrap, Panko coated shrimp deep fried served with jasmine rice, sweet sot reduction and wasabi mayonnaise with napa slaw wrapped in a garlic herb tortilla. The James Brown Wrap, named after a friend at the market whose love of hot dogs, French fries, chili and cheese sauce inspired this hearty wrap. The prize of their culinary relationship are the Halibut Cheeks, deep fried tempura coated halibut with a sweet sesame soy sauce and a spicy tomato sauce combined to make there must popular menu item. The Two Fat Guys also prepare home-made crab bisque, biscuits and gravy, sweet potato fries. On Sunday mornings at the market they prepare Eggs Benedict with home-made English muffins and real hollandaise sauce, hand cut chicken fried steak from New York Strip loin with pepper gravy and Loco Moco; a culinary delight of steamed rice, braised beef, two eggs and brown gravy.
Two Fat Guys Catering strive every day to give their guest culinary delights they grew up with, crave-able food that creates memories that would satisfy even a fat guy:
Never trust a skinny cook.