A native of Cincinnati, Ohio, Jacob Leatherman found his calling to cuisine while an English student at Ohio State University. He enrolled in the renown French Culinary Institute in New York City and embraced his new career with passion. Upon graduation he worked in French restaurants in Cincinnati, but the siren song of mountain rivers called to this avid fly-fisherman and prompted a move to the Rocky Mountains. He secured a position as Sous Chef at the Home Ranch, a Relais & Châteaux luxury ranch resort in Clark, Colorado.
In 2005, Chef Jake joined Triple Creek Ranch as Executive Sous Chef and quickly became an indispensable asset to the restaurant, bringing his exquisite palate and creativity to everything he touched. In February 2006, he was named Executive Chef, a role in which he continues to delight guests with his refined, contemporary cuisine. On any given day Chef Jake 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. He believes the most flavorful cuisine is made simply with the best, highest quality products and he considers it part of his job to inspire and educate guests about the bounty that surrounds us in the Bitterroot Valley.
In Fall of 2013 Chef Jake and his team were honored with an invitation to showcase their skills at the James Beard House in New York for a James Beard Foundation Dinner Event. They presented a Montana Rugged Luxury menu that included Aspen Smoked Sturgeon served with Bison, Meyer Lemon Vinaigrette, Organic Caviar, Roasted Shallot Crème Fraîche, and Strawberries; Grilled Lobster with Peruvian White Bean Puree, Mushroom Curry and Crispy Salsify; and Roasted Antelope Loin with Brie Grits, Hubbard Squash Broth, and Poblano and Quince Salad. Triple Creek Ranch Sommelier Jeremy White selected wines from Chappellet, Merry Edwards, Et Fille, Pepper Bridge, Navarro and Domains Huet to accompany this enthusiastically received presentation.