We are overjoyed to welcome our new Executive Chef Nick Mehmke to the Lodge.
Nick has Montana roots, but is well traveled in his culinary career her are some of his career highlights:
Rainbow Ranches is proud to welcome Nick Mehmke as our new Executive Chef. With 17 years of diverse culinary experience, Nick's expertise spans classical French to worldwide cuisines. He has a proven track record in fine dining and casual dining, demonstrating exceptional leadership in both high-volume and intimate kitchen settings.
Nick recently led the launch of Buffalo Blanc in Great Falls, MT, managing everything from menu development to kitchen systems. His previous roles as Executive Chef at Pier 290 in Williams Bay, WI, and 320 Guest Ranch in Big Sky, MT, highlight his capability in managing large teams and catering to significant events, ensuring top-notch culinary experiences. His foundation in fine dining was solidified during his tenure at the Grand Union Hotel in Fort Benton, MT, and his early career at Rainbow Ranch in Big Sky, MT.
Nick also brings a passion for farm-to-table dining from his time as an Organic Farmer and Private Chef at Mehmke Farm. His hands-on experience in organic farming and catering off-site events showcases his commitment to sustainable practices and quality ingredients.
Nick's culinary journey began at the Western Culinary Institute in Portland, OR. He further refined his skills through training at renowned establishments like French Laundry in Yountville, CA, and several prestigious restaurants in Hong Kong.
