Cuisine
Triple Creek Ranch Restaurant
An All-Inclusive Gourmet Dining Experience
Executive Chef Jacob Leatherman has been crafting exquisite dining experiences at Triple Creek Ranch since 2005. Introducing an inventive new menu daily, his finely tuned and adventurous palate informs a diverse menu showcasing distinctive flavors and imaginative presentation, serving menus highlighting local terroir fused with an indulgently luxurious twist paired with fine wines chosen by Triple Creek Ranch’s Sommelier.
Chef Jake’s talented team of chefs incorporate the freshest ingredients to prepare uniquely refined dishes that please all palates. They are also creatively adept at accommodating all dietary needs and requests. For many guests, the meals at Triple Creek Ranch are indisputably the highlight of their visit with us.
All meals, including snacks and packed lunches, are included in the nightly cabin rate. Our Sommelier will be pleased to recommend a wine pairing from our complimentary selection of house wines, or a purchase from our award-winning cellar of premium vintages. Meals are served in our magnificent vaulted-ceiling Dining Room, or guests may request a Cabin delivery at no additional cost. The dress code is best described as “ranch casual.” Guests are invited to wear whatever feels most comfortable, whether it be jeans and boots, shorts and flip flops, or the finer western wear you don’t get to break out often at home!
Meet the ‘Chef’
A native of Cincinnati, Ohio, Jacob Leatherman found his calling to cuisine while an English student at Ohio State University. He enrolled in the renowned French Culinary institute in New York City and embraced his new career with a passion. Upon graduation he worked in French restaurants in Cincinnati, but the siren song of the mountains & rivers called to this avid fly-fisherman, prompting him to move out west to the Rocky Mountains. There 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, and in 2013 was given the prestigious opportunity to debut at New York’s James Beard House. Since then Jake has settled into mountain living at its finest, often found heading out to the river for fishing in the morning, then delighting guests with his refined contemporary cuisine in the evening. 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.
