Meet the Chef
A fourth-generation Montanan, Rachel was born and raised in Missoula before earning her degree from the University of Montana. Her culinary journey began at 16, working in professional kitchens to put herself through college. It was there, under the guidance of talented chefs and immersed in the discipline and artistry of the kitchen, that she discovered her true calling. Rather than pursuing a graduate degree, she chose to dedicate herself to the culinary profession. Her approach to cooking is rooted in craftsmanship, seasonality, and a deep respect for quality ingredients.
“I believe exceptional food is about more than technique, it’s about creating memorable experiences, fostering connection, and honoring the people and places that inspire each dish. It is a privilege to share that passion with every guest who joins us at the table.”
Current favorite dish on the menu?
Right now, it’s a close tie between the Pork Belly and the Beet Tartare, but my all-time favorite will always be the Duck Confit with Risotto.
One ingredient you couldn’t live without?
Salt. It’s the foundation of every great dish.
What’s your favorite thing to cook?
There’s isn’t one dish I enjoy making more or less than the other, but I do really enjoy cooking Thanksgiving food! There’s something special about the tradition, the nostalgia, and the opportunity to gather and cook alongside and for the people I love.
If you could cook anywhere in Montana, where would it be?
Honestly, I’m already there. A cozy Friday night at our bistro, with a full dining room, guests enjoying themselves, the sound of conversation and laughter filling the room, and a Montana sunset outside the windows—doesn’t get much better than this!
What’s something guests are surprised to learn about you?
Most people assume I trained somewhere far away or attended culinary school. They’re often surprised to learn that I was born and raised here in Missoula and learned my craft through years of hard work, mentorship, and hands-on experience in professional kitchens. Being a locally trained chef is something I’m incredibly proud of.
How would your coworkers describe you?
You’ll have to ask them—but I’d hope they’d say I’m passionate, hardworking, and always striving to make both the food and the team around me better.
“The best meal is…”
Shared with the people you love!