Josh Drage

Josh Drage’s training is the kind that builds range through repetition: University of Montana, then a leadership post as Executive Chef at The Ranch at Rock Creek in Philipsburg, Montana. Those years established the core of his work — discipline in service, timing under pressure, and a practical sense for ingredients at peak season. In that setting, Drage learned how to run a kitchen and how to cook with restraint, letting product and preparation carry the plate.

At The Inn at Welland, Josh Drage works in a register shaped by Western tradition and seasonal cooking. The food reads as grounded and direct, moving comfortably between rustic comfort and precise execution. His approach reflects time on the line and in leadership: a style built on repetition, memory, and making the most of what is available.

Josh Drage’s signature dishes include Puttanesca, Cowboy coffee, Buttermilk biscuits, and Cast-iron mushrooms. The range points to a kitchen that can move from layered savory cooking to direct, familiar preparations without changing registers. Across the list, the common thread is useful, well-handled food: composed with care, but not overworked.

Josh Drage's honors include Michelin Bib Gourmand (2024). Josh Drage is an American chef who has been Executive Chef at The Ranch at Rock Creek in Philipsburg, Montana, since 2009, where he has been featured for creating Montana ranch cuisine centered on local ingredients and cast-iron cooking. Since 2009.