Steve was trained in Portland, Oregon at the Western Culinary Institute and then studied for two years with a select group of professionals in San Francisco, California. With his custom catering company, “Montana Epicurean,” he merged fine dining with rustic locations and delighted guests with fresh, delicious cuisine.
Nikki is a formally trained culinary professional with a passion for creating unique, healthy, and locally sourced fare. Nikki brings a youthful, creative menu design and approach to the Feast kitchen.
After receiving her culinary degree from Le Cordon Bleu in Minneapolis she returned to Bozeman in 2009 to explore her culinary aspirations. Having a background in high end catering in Big Sky Country has provided her the opportunity to cook for all walks of people from around the globe, but dinner parties in the backyard are her métier!
With 12+ years in the culinary world Stephanie’s career began in California with a militarily regimented organization style that makes her job as sous chef look easy! Her goal as a culinarian is to bring together the farming community, the food purveyors, and our guests for a dining experience worth remembering.
Dining Room Manager
“Love what you do and where you do it” – Matt brings to Feast 20 years of experience pairing finely crafted food with wine, beer, and cocktails. Managing establishments in Portland, Oregon; Flagstaff, Arizona; and Big Sky, Montana has provided Matt with a wealth of knowledge in the service industry.
Assistant Dining Room Manager
With experiences from the east coast to the west coast, Lindsey brings nearly 20 years of restaurant love to Feast. After spending her early years in both the kitchen and dining room, she discovered an unparalleled passion for service. She has a modest reputation for guiding a guest to a new favorite wine and along the way, making a new friend.
Our menus are inspired by seasonal organic ingredients and incorporate traditional and world cuisine. Nearly all of the produce, meat and fish is farmed or harvested in a sustainable manner, and we use local ingredients whenever possible.