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In the wildland fire service Duty, Integrity and Respect are three principles you live by. It has been sometime since my past adventures as a handcrew superintendent. I have instilled these same principles myself and crewmembers prided ourselves into the kitchen setting. No matter your title you have a duty to those you serve to provide insight to the world you were brought up in and you put it on display on the plate in front of them all while providing an intimate and personal dining experience for those involved. Second having the integrity to source from local producers that utilize sustainable practices, and last continuously build the respect and trust from your crew, customers, and community by always choosing the hard right over the easy wrong and putting your best product forward.

-Chef Hanson

Fireline Bistro takes the guess work out of the Kitchen providing consulting from menu prep, kitchen design to consult chef services.

Chef Hanson maintains nationally recognized industry certifications and qualifications  in food safety to ensure the highest's safety standards are adhered to in the cooking environment during all operations. Along with food safety he also maintains multiple certifications/qualifications through the National Academy of Sports Medicine in Nutrition. 

ServSafe/American National Standards Institute (ANSI)-Conference for Food Protection (CFP)

  • Food Safety Manager

  • Food Handler

  • Allergens

National Academy of Sports Medicine (NASM)

  • Certified Nutrition Coach

  • Certified Sports Nutrition Coach

  • Fitness Nutrition Specialist 

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