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“I let the wine be the guide,” he says. “It’s easier to let the wine shine and pair the food with it.” ​For the final course of a wine and food pairing at the ranch last August, Steen poured liquid nitrogen over apricots and added microgreens, goat cheese and raspberries, then served it with a 2012 riesling from David Arthur Vineyards, based in Napa Valley, Calif. This winter, Steen is bringing his affinity for freeze-treated foods back. LMR’s winter menu will feature a gnocchi dish combining egg yolks treated with his liquid nitrogen, and include bleu cheese, brown butter and Benton’s ham from Tennessee, which Steen says is “arguably the best ham you’ll ever eat in your life.” Another winter feature is Steen’s spin on the classic chicken and dumplings dish. This completely Montana-sourced meal features buttermilk dumplings in chicken broth with baby carrots and fried onions. LMR hosts a wine dinner on Saturday, Dec. 13, featuring Paso Robles, Calif.-based JUSTIN Vineyards and Winery, but if you miss this one, Steen says he’s offering another on Valentine’s Day with Brooks Winery from Amity, Ore. These dinners are one of Steen’s specialties and a reason he was named among the Northwest’s top 10 chefs. But his achievements result from more than his own quest for the perfect dish. ​“It’s definitely a team effort up here,” Steen says. “I couldn't do this without my wife, Ashley, and [chefs] Josh Cannon and George Peirce. They've been the driving force at Lone Mountain Ranch.”

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Lone Mountain Ranch Executive Chef Nick Steen was recently named among the top 10 chefs in the Northwest

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Introducing Executive Head Chef Nick Steen
OCTOBER 23RD, 2013

​To many people, the art of preparing great food and choosing the
best wine to pair with the appropriate dishes is a very important
task. The dining experience at Lone Mountain Ranch is
approached with unwavering care. Meals are made by taking
advantage of locally produced offerings where possible and
prepared to satisfy the kind of appetite that develops after
outdoor adventures. Our chefs personally prepare your meal
using only the finest meats, produce and ingredients available.
We make every effort to feature the wonderful products of our
local and regional farmers and ranchers.
​The ranch would like to introduce our new Executive Chef,
Nick Steen, to our current and future guests. Nick brings many
years of culinary experience to our kitchen and we are excited for
what he will bring to the table.
​"Food is the quickest way to the heart and I plan to bring the heart
to Lone Mountain Ranch." I have spent the last 13 years of my life cooking either professionally or at home for family and friends. When I moved to Bozeman for college in the fall of 2003 I began cooking part time at the Yellowstone Club in Big Sky, MT as a breakfast cook on the weekends. Slowly I began to spend more and more time in the kitchen. Within a month, I was assisting Chef Chuck Schommer with private dinners at the top of the mountain and I decided a career as a chef was the perfect job for me. Over the next few years I tried my hands at everything from corporate mass production kitchens, private chef jobs, and a food service director for Monforton School in Four Corners, but my heart and soul was always in Big Sky. When the opportunity to work again in the kitchen at Lone Mountain Ranch arose, I took the position and I have not looked back since.
​I’ve been with the Ranch now for about three months and have enjoyed every minute. The guests are always smiling and always willing to try some of my adventurous dishes. I’m looking forward to the future and making Lone Mountain Ranch a destination for food and wine as well as it's many other wonderful offerings.

Local chef named 'Top 10 in Northwest'
By Joseph T. O’Connor 
Explore Big Sky Managing Editor

​BIG SKY – Lone Mountain Ranch is at it again, showcasing its
staff’s culinary acumen. LMR’s Executive Chef Nick Steen was
recently named one of the top 10 chefs in the Northwest by
online juggernaut “The Culture Trip,” a website that explores
food, culture, art and travel in every country in the world.
​The site referenced Steen’s quality meat choices and ability to
present delectable dishes to larger crowds. “His laid-back
personality shines through his craft, with unassuming food that
marries quality with carefully considered flavours,” the site says.
“It’s a bit surreal, to be honest,” Steen said. “I still don’t believe
it. Maybe it hasn’t sunk in yet.”
What has sunk in since August 2013, when Steen accepted the
position as LMR’s head chef, is the creative approach he takes
with a menu. When he hosts wine and food pairings, Steen lets
the featured vineyard take much of the credit, and builds his
​cuisine around the specific vintage.