Welcome new staff
Toolik Field Station staff
907-474-6407
Feb. 19, 2026
Welcome to the new station supervisor, Trevor Layman!
A graduate of the Scripps Institution of Oceanography, Trevor combines a background in education with extensive civilian & Coast Guard operational experience in the polar regions. Before joining Toolik, Trevor served aboard the Arctic icebreaker Healy, as a liaison between the ship’s crew and scientists. He also worked as a Search and Rescue Supervisor in Juneau and most recently as the communications lead at McMurdo Station, Antarctica.
Trevor’s path to the Arctic wasn’t a straight line: he first worked as a Latin teacher and Mideast archaeologist, writing a book about Medieval Constantinople. Trevor has a small family with his wife Zoë, a PhD student at UAF. They plan to get a dog soon. He loves running, yoga, video games, foreign languages, skiing and learning new things.
An official welcome to assistant station manager, Lindsey Clark, and head chef, Brian Tamm! Both Lindsey and Brian joined Toolik in their current roles last year.
In addition to three previous seasons at Toolik in the kitchen and as an FOA before
taking on the assistant manager position, Lindsey's background includes two years
teaching middle school science through Teach For America; implementing environmental
education and ecotourism projects in Morocco and Madagascar with Peace Corps; working
in administrative and grant-writing roles at a variety of metro-Denver nonprofits;
and doing everything from construction assistance to retail supervision to cargo coordination
at Summit, Palmer, South Pole and McMurdo stations.
Brian Tamm leads the Toolik kitchen team with a lifetime of culinary expertise and
a specialized 16-year career in some of the world’s most remote kitchens. From the
frozen reaches of all three U.S. Antarctic stations to the remote Alaskan locations,
Brian understands that in isolated environments, the kitchen is the heartbeat of the
community. He takes immense pride in boosting morale through professional, inclusive
menus, ensuring that every member of the station, regardless of dietary needs, feels
seen, nourished and right at home.