Rivers, streams and big bodies of water are where I go to escape, find the flow and savor my surroundings. I am at my best when I am fly fishing and cooking in the mountains. Living and working between Jackson Hole, WY and Bozeman, MO for the past 20 years, I get to combine my two passions – and share them with you.

My approach to cooking is absolute: find local, seasonal ingredients of the highest quality and use traditional preparation and cooking methods. Be innovative whether I’m on the most primitive riverbank, or in a professional kitchen. Create an experience that exceeds your expectations.

Your standard guided fishing trip entails fishing for 1/2 day with a guide and usually, only a standard lunch is provided (sandwich, chips, maybe fruit). So, I decided to combine my two passions, cooking and fly fishing to create new/unique experiences.

One of these experiences is where I come in to your home in the morning (time TBD based on time of year, weather/water conditions) and cook a wonderful breakfast. There, we can sit/discuss where we will be going for the day, what we can expect from a weather/fishing standpoint and perhaps go over some strategy.  We then travel to our fishing destination, prepare gear, launch the boat or set up to walk/wade along the river bank.

We begin fishing and hopefully have much of the river to ourselves. Mid-day, we will go ashore and lunch will be set up. I’ll bring Sashimi/Cucumber Salad/Soba Noodles/Sake/Asian Sliders as an example. Finishing out the day fishing at our leisure, there is no need to rush back for a dinner reservation, as I will be cooking and serving you a 3-course meal that evening with wine pairings.

I have built several packages around this including 1,2 and 3 days events, some with "glamping" opportunities as well as procuring high-end home rentals to set up as "base camp" for expanding our fishing territories during multi-day events. Hosting and concierge included.

As a Private Chef, I create restaurant experiences in the comfort of your own home. Primarily focused on smaller food events, my services extend to larger functions as well. My approach to cuisine focuses on local and seasonal whenever possible or available. Procuring products of the highest quality, weather in be from the local market to some of the finest food sources around the country. From there, I create a menu tailored to suit your palate. My traditional training and innovative interpretation create a style of cuisine which is reflective of the area where I am cooking.