Angus McIntosh Named Executive Chef at The Farm at Brush Creek
Brush Creek Ranch, the award-winning luxury ranch destination that includes The Lodge & Spa at Brush Creek Ranch, Magee Homestead and French Creek Sportsmen’s Club, announced today that Chef Angus…
Brush Creek Ranch, the award-winning luxury ranch destination that includes The Lodge & Spa at Brush Creek Ranch, Magee Homestead and French Creek Sportsmen’s Club, announced today that Chef Angus McIntosh has been named Executive Chef for the recently announced Farm at Brush Creek, a fully immersive food, beverage and event experience steeped in a “seed-to-table” philosophy, including a yet-to-be-named luxury dining restaurant, the Saddle Barn 250-capacity event space, Brush Creek Brewery, Brush Creek Distillery, Brush Creek Cellar and Tasting Room, The Founders Vault, Medicine Bow Creamery, and a bakery, as well as an extensive greenhouse system. Chef McIntosh will oversee creation of the culinary experience and menus for The Farm at Brush Creek, which is slated to open in June 2019.
“The Farm will be the next evolution of the Brush Creek Ranch culinary program, where guests will be exposed to a true ranch-to-table food and beverage experience and Chef Angus McIntosh has the background and culinary passion to bring this vision to life,” said Michael Williams, Executive Vice President and COO of Brush Creek Ranch. “His love for simple, seasonal and fresh cooking is the perfect complement to the quality, depth and sustainability of the experience we are cultivating at The Farm.”
Chef Angus comes to The Farm at Brush Creek from The Stanley Hotel in Estes Park, Colo., where he served as Executive Sous Chef and embraced the farm-to-table concept to create cuisine with a modern flair. Prior to The Stanley Hotel, Chef Angus worked with Chef Thomas Keller’s team at the French Laundry in Yountville, Calif., where he honed his ability to create high-quality food prepared in a fast-paced environment. Earlier, Chef Angus was the Sous Chef at The Broadmoor’s Ristorante del Lago, Play and Epicurean restaurants. Chef Angus is a graduate of the Culinary Institute of America in Hyde Park, New York. He spent three years developing his skills at the elite Greenbrier Hotel apprenticeship program in White Sulphur Springs, West Va., where he worked under Certified Master Chef Richard Rosendale.
“After two decades of cooking at some of the most elite restaurants and resorts in America, I look forward to creating the culinary story of The Farm at Brush Creek,” said Chef Angus. “The Farm is doing some extraordinary things – from our own greenhouse to our own creamery. The sky is really the limit in terms of what we can create here, which is an incredibly inspiring opportunity for a Chef.”
Chef Angus recently moved to the Ranch and has begun to develop the menu for The Farm’s yet-to-be-named luxury dining restaurant.
“In these early stages, it’s about studying the heritage of Wyoming itself – examining the culture and growth patterns and what’s native to the area that we can bring to the table,” said Chef Angus. “We have an incredible advantage with the greenhouse program where we can hone in on specific breeds, cultivate them and then have a beautiful product that we can put on the plate just steps from where it was brought to life.”
In addition to the greenhouse, the other venues at The Farm will also influence Chef Angus’ menu and culinary programming.
“We will be influenced by all of the produce and products we create at the Farm because it will all be right at our fingertips,” said Chef Angus. “I am really looking forward to the collaboration of everyone’s expertise at The Farm – the distiller, the baker, the cheesemaker, etc. We can play off of one another’s creativity. It’s a culinary playground – not just for the guest, but for the team creating the experience.”
When this playground opens in June 2019 to guests staying at The Lodge & Spa at Brush Creek Ranch, Magee Homestead or French Creek Sportsmen’s Club, it will be one of a kind.
“The Farm at Brush Creek will deliver an unparalleled experience for our guests that you can’t find anywhere else,” said Chef Angus.
Chef Angus has competed nationally and internationally. In March 2015, Chef Angus was selected to compete in the Western Division “Chef of the Year” competition held in Las Vegas, Nev., where he earned a silver medal. In 2016, he competed again in Las Vegas to earn the right to represent the U.S. in the 2017 Bocuse d’Or, the world’s most prestigious cooking competition, where he placed third. In 2017, he competed again and won the right to represent the Western Division in the finals of the “Chef of the Year” competition held at the American Culinary Federation National Convention, where he earned a silver medal.
About Brush Creek Ranch
Brush Creek Ranch is a grand western destination offering an ultra-private collection of historic guest ranches set on a 30,000-acre working cattle ranch outside of Saratoga in south central Wyoming’s North Platte River Valley and includes The Lodge & Spa at Brush Creek Ranch, Magee Homestead and French Creek Sportsmen’s Club, each of which appeals uniquely to family vacations, adult romantic and wellness escapes, destination weddings and private corporate events. Offering an unsurpassed, all-inclusive luxury dude ranch adventure experience, Brush Creek Ranch provides a genuine Western spirit of hospitality and a vast array of outdoor activities that, coupled with an inspiring landscape and a dedication to sustainable ranching, come together to create a new icon in International luxury resort destinations. For more information about Brush Creek Ranch or to inquire about rates call (307) 327-5284, email firstname.lastname@example.org or visit www.brushcreekranch.com. Brush Creek Ranch is managed by White Lodging.
White Lodging, established in 1985, is one of the leading ownership, development, and management companies in America. An innovative trendsetter, the organization’s portfolio includes convention, urban lifestyle, and suburban select hotels with more than $1 billion in managed revenue. White Lodging operates more than 90-premium hotels, 30 restaurants and 30 brands in 20 states. Success knows no boundaries at White Lodging, where associates and leadership have consistently earned superior guest satisfaction scores, top market share and industry-leading profit margins while recruiting the best, brightest, and most passionate professionals in every discipline for three decades. White Lodging is a proud winner of the 2018 Gallup Great Workplace Award.