Craig Singer, Chef de Cuisine
While attending college, I discovered my passion for the culinary arts and have been cooking professionally ever since. For the past fifteen years I have had the pleasure of working with talented chefs who have also become mentors. I am drawn to the creative environment of smaller boutique-style establishments which allow me to hone my craft.
After spending most of my life in Texas, six years ago I found my true love: mountains and fine dining. I worked as a sous chef in Sun Valley, Idaho until attending The Culinary Institute of America in Hyde Park, New York. While at school I was exposed to a different side of cooking - the farm! As a volunteer at several local farms, I facilitated the first farm-to-table event in the Hudson Valley bringing farmers and local chefs together to meet and break bread. The event forever changed my approach to my profession.
Upon graduating with a Level 1 Pro Chef Certification, I returned to Dallas, Texas, but quickly realized I needed the mountains. During a month long excursion through the Rockies, I stumbled upon Steamboat Springs. I was blown away by this green oasis in the middle of high dessert country. As soon as I got home I went to the Orvis web site to find an endorsed lodge in the area. Shortly thereafter, Home Ranch became my home and I've been working with Clyde for the past three years. From the local farmers and ranchers to the harvest from our own gardens, every day we strive to recreate and perfect our food. I am proud to be a part of Home Ranch's commitment to and passion for quality cuisine.