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Our Culinary Team
Ian Troxler
Executive Chef
No stranger to Montana, Troxler has worked in the Big Sky culinary arena since 2000.only interrupted by key career growth opportunities internationally and in New York City.
In his first position out of the Western Culinary Institute in Portland, Oregon Troxler completed an externship at the Heathman Hotel under French Master Chef and James Beard award winner, Phillipe Boulot. Following the externship, Troxler welcomed the opportunity to work at Higgins Restaurant for Chef Greg Higgins - also a James Beard award winner.
Ready for a new culinary frontier, Troxler headed out to Montana in 2000 to take the position of Sous Chef at the Gallatin Gateway Inn. Troxler enjoyed the history of the Inn as well as learning the intricacies that is Montana culinary. He couldn't have been more pleased with what he discovered. Even though the climate makes the growing season short, Troxler was able to find dedicated and knowledgeable groups that supplied terrific quality and organic produce reminiscent of Portland. From the "Golden Triangle" in northern Montana, Troxler enjoyed working with the finest of wheat, barley, and lentils, not to mention the best beef, bison, lamb and game meats in the world.
When presented with the opportunity to put his resourcefulness to work at a fly-fishing camp in the Russian Arctic, Troxler knew it was just the challenge he needed. This experience also opened the door for Troxler to spend three months in Paris specializing in Burgundian cuisine. Although short, Troxler considers this period one of the most treasured in his career. Through a series of events - including meeting his lovely wife, Corina - Troxler spent a year in New York City working in the Perry Street Restaurant under Jean-George Vongerichten.
Longing for the mountains of Montana, Troxler and his new wife eagerly moved back to Big Sky in 2007. Troxler was named Executive Chef at The Restaurant at Rainbow Ranch Lodge in 2012 where his leadership, enthusiasm and understanding of the culinary masterpiece available through Montana's resources, prepare him to create and execute an all-encompassing menu. As always, Troxler is dedicated to excellence, creativity and innovation.
While not at work in the kitchen of The Restaurant, Troxler enjoys mountain biking and hiking with his wife and dog, kayaking on the Big Sky lakes and rivers, and skiing the slopes of the surrounding pristine ski areas.
Elisabeth Michealis
Pastry Chef
As a California native who grew up in Bozeman, Montana, Rainbow Ranch Lodge Pastry Chef Elisabeth Michealis 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.
