Adventure Catering

Adventure Catering is my ultimate passion! I have traveled and cooked all over the world. I have cooked for mountaineering expeditions, at backcountry ski huts, multi day river trips, hunting camps, fishing lodges and international expeditions to over 15 countries. Nothing is more fun that to experience amazing cuisine in amazing places. Whether you are an experienced outdoorsman and want the luxury of fine food on an expedition, or are new to outdoor adventures and need a little extra help planning and or cooking the food for your first adventure, I can help you out! Give me a call and let’s brainstorm your next adventure together. In the meantime, check out a couple of the adventures I have cooked for below to get an idea of what might be possible.

Denali Expedition Chef

  • Planned and cooked for 14 people on a 21 day expedition up the West Buttress, Denali
  • Cooked power breakfasts, summit lunches, rest day meals, snacks and dinners
  • Used high altitude pressure cooking, dehydrating and light weight cooking techniques
  • Highlight meal: Indian shredded beef, with coconut rice, dhal and mango chutney 

Grand Canyon Expedition Chef

  • Planned and cooked for a group of 16 people on a 21 day white water rafting trip through the Grand Canyon
  • Highlight Meals: Ribeye steaks with gorgonzola mash potatoes, homemade calzones, and chicken mole over Mexican rice

Head Chef at the Bar Z Riverside Ranch, Montana

  • Cooked for multiple groups of fisherman at the Bar Z Riverside Ranch
  • Made breakfast, pack lunches and dinners
  • Highlight Meals: Pork chili verde enchiladas, butter chicken, and caprese manicotti

Chef for camping adventures in Yellowstone

  • Organized and facilitated guided and catered weekends to Yellowstone National Park
  • Highlight meals: Breakfast tacos, flank steak pita sandwiches, and General Tao chicken over basmati rice

Head Chef for Montana Elk Hunting Camp

  • Cooked for 11 elk hunters for a week long opening weekend camp
  • Highlight meals: Veal osso bucco over sweet potato risotto, and venison roulade with black berry demi glace