Our Culinary Team
As a California native who grew up in Bozeman, Montana, Rainbow Ranch Lodge Pastry Chef Elisabeth Michaelis dreamed of a career where her skills would lend themselves to fabulous celebrations and special events. To that end, she enrolled in The French Pastry School of King Kennedy College in Chicago after graduation from high school. Throughout her journey in pastry, Michealis has found herself working in competitions and special events in Paris, Chicago and beyond under some of the world’s most renowned pastry chefs.
Michealis attended Jean-Pierre Wybauw’s class of Callebaut fine chocolate and Nicholas Lodge’s International School of Sugar Craft. She has assisted in several high-profile culinary events where she was able to learn from renowned pastry chefs at the Ritz Carlton and Four Seasons hotels.
In April 2008 Michealis attended the Coupe de Monde in Paris, France, where she assisted Meilleur Ouvrier de France (MOF) Pastry Chef Stephen Glacier in creating masterpiece sandwiches and breakfast pastries. She then returned to the Chicago area and fell in love with making French pastries and celebration cakes during time spent as the pastry chef at French Cakes and Patisserie, a classic European bakery located in the western suburbs of Chicago.
In 2011 she moved back to Montana to be closer to her daughter and began her tenure at the Rainbow Ranch Lodge. She designs and oversees production of pastries and artisan breads for dinner service in the restaurant and develops an ever-changing assortment of breakfast pastries for lodge guests. Her French pastry background brings a level of sophistication to the dessert service at Rainbow Ranch; for instance the Taste of Paris that is served during the winter season is a rotating selection of cream-filled éclairs, miniature tarts, candies and cakes all made from scratch. Michealis enjoys working with brides to develop one-of-a-kind wedding cakes; recent custom orders have ranged from a s’mores-inspired cake to candy hummingbirds.