Gary Kucy joined Jug Mountain Ranch during the 2009 golf season with great success where he managed the Clubhouse Restaurant. This transitioned to joining the team at Rupert’s at Hotel McCall that same year. He now oversees all kitchen service aspects at both Rupert’s and the Jug Mountain Ranch Clubhouse.
Gary’s culinary training includes a three-year formal apprenticeship at the Five Star, Five Diamond, Arizona Biltmore Resort in Phoenix, Arizona. Gary worked for eight years as a chef with Mark Miller at the Coyote Café in Santa Fe, New Mexico, where he assisted in opening restaurants, writing cookbooks and promoting southwestern cuisine worldwide, with cooking stints in Singapore, Mexico, Los Angeles, San Francisco, Philadelphia, New York and Seattle. He subsequently spent two years as the Sous Chef at the Snake River Grill, an upscale fine dining restaurant in the heart of Jackson, Wyoming. In December 2005, he opened and became Executive Chef of Tamarack Resort’s premier restaurant, Morels.