Our menus feature a distinct melting pot of international flavors with dishes inspired by Executive Chef Jacob Leatherman.
Trained in classical French cuisine, Jacob uses his unique blending talents to create contemporary cuisine infused with dashes of the Southwest, West Indies, and Central America. Jacob's team of chefs incorporates the community's freshest ingredients to prepare uniquely refined dishes to please all palates.
Meet Jacob Leatherman
A native of Cincinnati, Ohio, Jacob Leatherman found his calling to cuisine while an English student at OhioStateUniversity. He enrolled in the French Culinary Institute in New York City and embraced his new career with passion. Upon graduation he worked in French restaurants in Cincinnati and soon found a desire to move to the Rocky Mountains. He took a position as Sous Chef at the Home Ranch, a Relais & Châteaux Resort in Clark, Colorado.
In 2005, Jacob joined us as Executive Sous Chef. Jacob quickly became a major contributor to the restaurant, bringing his wealth of knowledge and creativity to our dining services. In February 2006, he was named executive chef, a role in which he continues to excite guests with his refined contemporary cuisine. On any given day Chef Jacob can be found creating dishes such as Pan Seared Skate Wing with a Salsify Purée, or Pheasant Confit and Field Green with a Pear and White Truffle Vinaigrette. Jacob believes the most flavorful cuisine is made simply with the best, highest quality products. As he always says, "After love, cuisine is the most important part of life."
Meet Troy Himmelman
Executive Pastry Chef
Originally from Portland, Oregon, Troy started his career at a young age in Antigua, British West Indies at Jumby Bay Resort, a Relais and Chateaux property. He followed the course of his family as a fifth generation hotelier by training in France and continuing his education at the Culinary Institute of America in Hyde Park, New York. After graduation, Troy’s new found passion for the pastry arts allowed him to work in top ranked resorts such as, Ritz Carlton in Laguna Niguel, California, Aspen, Colorado and the opportunity to work for Drew Nieporant and Robert De Niro’s Myriad Group in New York City for the Harbor View Hotel and Resort at Martha’s Vineyard.
During Troy’s travels, he has worked with extremely talented chefs such as, Chef Ewald Notter, founder of the Notter School of Pastry Arts and, Certified Master Chef, Roger Hough, who have assisted him with honing his skills as a chocolatier and a sugar artist. With this expert tutelage, Troy obtained 2nd place in the Florida Pastry Challenge Sugar Centerpiece, bronze for the Chocolate Centerpiece Competition and silver in Plated Desserts. Troy is now looking forward to continuing his education at Triple Creek Ranch and sharing with others his vast knowledge and expertise of this fine art.