Executive Chef Clyde Nelson joined the ranch in 1989, and our kitchen has never been the same.  During his reign he has continuously raised the bar for Ranch Cuisine so that it has always been the standard to be attained in the Guest Ranch Kingdom. Clyde received a Wildlife Ecology degree from the University of Vermont; and immediately thereafter began a four year apprenticeship in cooking under Certified Master Chef Anton Flory. A brief stint in Europe was followed by chef positions in mountain lodges in Vermont and Colorado before settling at The Home Ranch.  A talented team of chefs has been in place for many years now, and they daily push the envelope in redefining and refining Ranch Cuisine. Each day brings new menus for all three meals that leave our guests amazed at the variety and quality of foods they experience in their week stay.

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