The Executive Chef should be comfortable working with farm-fresh ingredients while working in conjunction with the head farmer in regards to what should be grown during the upcoming seasons to highlight the seed-to-table culinary program at the Ranch.
The chef should be able to focus on the hyper-local, seasonal produce grown on the estate stoking the chef’s creativity to showcase the vibrancy of our homegrown food. The cuisine should be a reflection of NTR’s values of nourishing our guests with eye-popping, mouth-watering healthy dishes that shine with the abundant vitality, and life-giving nature of the farm. The chef should also be happy to work in the gardens when time allows bringing that connection of the farmers and the land to our guests. Plus, there is nothing like getting your hands dirty.