Jack Amon is Executive Chef and founding partner of Marx Bros. Café and Marx Bros. Café Catering at the Anchorage Museum of History and Art.

Originally from New York, Jack has lived in Alaska since 1974 when he and some friends floated down the Stikine River in British Columbia and landed in Wrangell, Alaska. Jack worked in sawmills and canneries for a time before moving to Anchorage and landing a job as a cook's helper on an oil platform in Cook Inlet. His natural abilities in the kitchen earned him a promotion to cook.

After leaving the oilrig Jack teamed up with partners Van Hale, Ken Brown and Bob Schmidt and opened the Marx Bros. Café in October of 1979.

The restaurant has received nationwide acclaim as the finest dining establishment in Alaska. Chef Amon has been featured numerous times on the Food Network. He has also represented Alaska as a guest chef including a two-week appearance at the Formosa Grand Regent Hotel in Taiwan and again last May at Monterrey Bay Aquarium "Cooking For Solutions" Event. He has also been invited to cook dinner at the prestigious James Beard House on two occasions.

Jack served on the Board of Directors of the National Restaurant Association for 10 years and this past May was awarded the title of Director Emeritus. He also served seven years on the Board of the Alaska Seafood Marketing Institute and is past chairman of The Alaska Restaurant and Beverage Association and The Alaska Hospitality Education Foundation.

His daughter Katrina is a sophomore at University of Washington and spends her summers as the restaurant's pastry chef.

When not working Jack and his mare Dolly can be found running the trails around Far North Bicentennial Park.