Spacious commercial kitchen with ovens, stoves, prep counters, and ventilation hoods — ideal for high-volume culinary operations
Press & Media

In the News

Chef Jake Irwin's work has been recognized by publications across the American West — from Montana newspapers to national adventure magazines.

Explore Big Sky

Chef Jake Irwin Wins 'Most Creative' at Pairsine Fine Wine and Food Pairing Competition

At the prestigious Pairsine competition in Big Sky, Montana, Chef Jake Irwin of Rainbow Ranch Lodge took top honors with an inventive pairing that judges called 'a revelation of regional flavors.' The win spotlighted Jake's ability to draw on local Montana ingredients and elevate them with technique honed across a lifetime in professional kitchens.

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Planet Blue Adventure

Profile: Jake Irwin — The Adventurous Chef Behind Rainbow Ranch Lodge

In a wide-ranging feature interview, Planet Blue Adventure profiled Jake Irwin's unconventional path from Central Coast dishwasher to Executive Chef at one of Montana's most acclaimed lodges. The piece explores his foraging philosophy, his time cooking in remote Alaska, and why he believes the best meals always start with a sense of place.

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Bozeman Daily Chronicle

At Home Magazine: Seasonal Menus from Rainbow Ranch Lodge

The Winter 2014 issue of At Home magazine featured Chef Jake Irwin's seasonal approach to Montana lodge cuisine. The spread showcased his winter menu — hearty, elegant dishes built around game, root vegetables, and the bold flavors that define cold-weather cooking in the Northern Rockies.

Restaurants for Kings

Everett's 8800 — Dining at the Top of Big Sky Resort

A review of Everett's 8800, the fine-dining room perched at 8,800 feet atop Andesite Mountain, reached by riding the Ramcharger 8 lift to the summit. Chef Jake Irwin leads a kitchen built around Montana game and regenerative-farm produce sourced through the Western Sustainability Exchange — bison pappardelle, elk steak tartare, and seasonal alpine vegetables.

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