Josh Drage

Coming Up

The University of Montana gave Josh Drage a formal base, but the work already pointed toward flame, patience, and the habits of cooking in a landscape where seasons set the terms. Today, his roles as Executive Chef of The Ranch at Rock Creek and chef of The Inn at Welland place him in charge of food that has to hold both place and discipline. The cooking reflects that balance: rooted in memory and terrain, but shaped with enough control to make the result feel deliberate rather than nostalgic.

Where They Are Now

At The Ranch at Rock Creek, the elk chuck roast puttanesca gives ranch cuisine a clear point of view. Wild meat, a dish first tested outdoors, and a final polish for a Relais & Châteaux setting come together in a plate that stays hearty without losing definition. Drage’s method does not try to smooth out the West; it keeps the flavor of the landscape visible while applying enough structure to make each element read cleanly.

Signature

Josh's signature dishes include Puttanesca, Cowboy coffee, Buttermilk biscuits, and Cast-iron mushrooms. Taken together, they show a kitchen built around heat, smoke, texture, and utility. The throughline is practical and direct, with enough attention to place that the food stays anchored to the land and the season that produced it.

In Their Words “My grandmothers taught me about cooking in the West — the cycle of the seasons, abundance, and preserving through the winter months.” “My grandmother Dixie taught me to cook in Dutch ovens — her favorites were chicken quarters and a simple potato and onion dish.”