Located 30 miles north of Yellowstone National Park in Pray, Montana, Sage Lodge has announced the selection of Ben Jones as its new executive chef. In this role, Jones will create and implement the culinary vision for the property, which includes the on-site restaurants The Grill at Sage Lodge and the Fireside Room, as well as for meetings and events.
As executive chef, Jones looks forward to developing and mentoring his team, being creative with food preservation, sourcing and highlighting local ingredients and bolstering The Grill’s dry-age room program. Developing culinary event programming at Sage Lodge and maintaining the consistency and quality of culinary offerings at the property also are priorities.
“I look forward to developing a culture of team and guest focus that is above any other, and I can’t wait to further enhance and expand our cuisine offerings and make this the premier culinary workplace in Montana,” Jones says.
Originally from Albuquerque, New Mexico, and with a degree in culinary arts from Nelson Polytechnic in Nelson, New Zealand, Jones’ experiences span more than 20 years. He started out as chef de cuisine at Peninsula Hotel in Chicago and worked his way up to becoming executive chef at The Resort at Paws Up in Greenough, Montana and more recently at Alderbrook Resort and Spa in Union, Washington.
Jones has been a guest chef for the 2016 James Beard House event; published recipes in the “Smoke and Fire” cookbook; and hosted the James Beard Boot Camp on sustainability and food waste. He also is a founder and chef at Open Hearth Private Chef and Catering LLC, a private chef and custom catering company, alongside his wife and partner, Michelle Byerly.