Book Now & Save 25%

Look forward to outdoor adventures in the beautiful Gallatin River Valley and more. Book by January 6 for stays January 6 - March 31 and receive 25% off the Best Available Rate.

 

Our Culinary Team

Scott Myers
Executive Chef

ChefA graduate of New England Culinary Institute in Montpelier, Vermont, Scott Myers honed his culinary expertise at some of the country’s most iconic restaurants including the late Le Bec Fin in Philadelphia, Gramercy Tavern in Manhattan and the Seaport Hotel in Boston.

Most recently, Myers served as executive working chef at L'Auberge Provencale, a small inn located in Vermont with an award-winning culinary program. During his tenure, the hotel’s restaurant received the coveted Wine Spectator Grand Award and was also named in the Top 100 Restaurants by Washingtonian magazine.

Myers’ culinary philosophy is rooted in his experience growing up in a small Northeastern town. He believes making contacts, friendships and getting the best product the region has to offer is the key to a successful restaurant.

The Restaurant at Rainbow Ranch prides itself on the ability to pair local, ranch-to-table cuisine with an award-wining wine list to provide a true taste of Big Sky. Thrilled to be at the helm, Myers will continue to delight with a fresh seasonal menu and a variety of events that allow guests to participate and get in on the action.

Myers has spent time in the kitchens of several award-winning hotels, including the historic Grand Union Hotel in Fort Benton in Montana and The Inn at Weathersfield in Vermont. At Rainbow Ranch Lodge, Myers enjoys utilizing relationships with local ranchers, farmers and purveyors to showcase the bounty of the region. He enjoys the great outdoors and can often be found hunting, fishing and gardening in his free time.


Elisabeth Michaelis
Pastry Chef

ChefAs a California native who grew up in Bozeman, Montana, Rainbow Ranch Lodge Pastry Chef Elisabeth Michaelis dreamed of a career where her skills would lend themselves to fabulous celebrations and special events. To that end, she enrolled in The French Pastry School of King Kennedy College in Chicago after graduation from high school. Throughout her journey in pastry, Michealis has found herself working in competitions and special events in Paris, Chicago and beyond under some of the world’s most renowned pastry chefs.

Michealis attended Jean-Pierre Wybauw’s class of Callebaut fine chocolate and Nicholas Lodge’s International School of Sugar Craft. She has assisted in several high-profile culinary events where she was able to learn from renowned pastry chefs at the Ritz Carlton and Four Seasons hotels.

In April 2008 Michealis attended the Coupe de Monde in Paris, France, where she assisted Meilleur Ouvrier de France (MOF) Pastry Chef Stephen Glacier in creating masterpiece sandwiches and breakfast pastries. She then returned to the Chicago area and fell in love with making French pastries and celebration cakes during time spent as the pastry chef at French Cakes and Patisserie, a classic European bakery located in the western suburbs of Chicago.

In 2011 she moved back to Montana to be closer to her daughter and began her tenure at the Rainbow Ranch Lodge. She designs and oversees production of pastries and artisan breads for dinner service in the restaurant and develops an ever-changing assortment of breakfast pastries for lodge guests. Her French pastry background brings a level of sophistication to the dessert service at Rainbow Ranch; for instance the Taste of Paris that is served during the winter season is a rotating selection of cream-filled éclairs, miniature tarts, candies and cakes all made from scratch. Michealis enjoys working with brides to develop one-of-a-kind wedding cakes; recent custom orders have ranged from a s’mores-inspired cake to candy hummingbirds.