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Our Culinary Team
Chef Matthew Fritz
As a child in Chicago, Executive Chef Matt Fritz never imagined he would become a chef one day, or even be a part of the restaurant industry, for that matter. An astronaut, perhaps, but a chef, never! Luckily for the patrons of the restaurant at Rainbow Ranch Lodge, and despite his youthful reluctance towards culinary endeavors, Chef Matt has been experimenting in the kitchen, and pleasing the palates of discerning diners for nearly 20 years.
After manning the stoves in the greater Chicago area while yearning to journey west, Chef Matt’s fortuitous visit to Montana and a dinner at the Rainbow Ranch Lodge in the fall of 1999 sealed his fate as a Montanan culinary force. A spectacular setting, delightful meal, and a conversation with the restaurant’s then chef, led to a job offer as sous chef at Rainbow Ranch Lodge for the upcoming winter season 12 years ago. After further establishing himself at the Yellowstone Club’s Rainbow Lodge, Chef Matt returned to the Rainbow Ranch Lodge as Executive Chef. An avid outdoorsman, fisherman and bicyclist, Chef Matt has grounded himself in traditional cooking techniques, utilizing flavors from around the globe with fresh, seasonal bounty provided by local producers.
Chef Matt holds an associate of applied science (A.A.S.) degree in Culinary Arts from the College of DuPage, and is American Culinary Federation (ACF) certified in Culinary Arts & Pastry Arts.
Steve Kuntz
Steve graduated with honors from the Western Culinary Institute in Portland, Oregon in 2000. Relocating to San Francisco for an internship at La Folie with Chef Roland Passot, Steve began studying the abundant food culture in the Bay area. Working in a variety of environments to continue his education Steve learned artisan bread baking at the Bay Bread Boulangerie, the art of preparing sushi at the M-Point Sushi Bar, and fine-dining pastry service at Elizabeth Daniel. Returning to Montana in 2002 Steve was hired as the pastry chef at the Timbers at Moonlight Lodge. He held that position until 2005 when he started the event catering/personal chef service Montana Epicurean, which has developed a reputation throughout the area for providing excellent food and service.
