• Meet Chef Josh Bettis

     
    POSTED February 20, 2017
     

These interviews are part of a series that highlights new hires within the industry. Have you recently started a new role or do you know someone who has? Submit your ideas to brittany.trevick@tigeroak.com.

Chef Josh Bettis was recently hired as the executive chef for Devil's Thumb Ranch Resort & Spa in Tabernash, Colo.

1. What are you looking forward to the most in your new role as executive chef for Devil's Thumb Ranch Resort & Spa?

As with every property I become a team member of, there are always different challenges between them. But also like every property, the number one focus is on providing the best product and service available to our guests. We have a good culinary team here and I look forward the most to working with, teaching and watching the personal and professional growth of my team members.

2. How do you think past experiences have prepared you for this role?

I have gained a wealth of experience in my 20-some years in the industry. I have been fortunate to have worked all over the U.S. and in Europe. I have learned both what to do and what not to do. I have had my share of lessons learned and I always welcome the opportunity to share those lessons, both good and bad, as a tool to grow individuals in the industry.

3. How did you get into the industry?

I grew up in the Chicagoland area where there were always great restaurants. Going out to eat with my family as a child I never ordered off the kid’s menu like my older brother and sisters. I always would explore the adult menu. I was always fascinated and filled with wonder of what went on behind the scenes in the kitchen.

4. What are you hoping to achieve in your new role?

I want Devil’s Thumb Ranch to be recognized in the U.S. as the premier destination resort in Colorado for not only its stunning beauty and endless activities, but also for its attentive but non-pretentious service and being the leader in quality dining experiences in every Ranch F&B outlet, catering and Winter Park outlets.

5. What do you enjoy most about the industry?

The most rewarding aspect of being a culinary leader is being given the opportunity to teach young aspiring chefs and watching them grow their own successes in a very challenging industry.

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INGREDIENTS:
—3 oz. dry sparkling rosé
—1.5 oz. Ramazzotti Aperitivo Rosato
—.5 oz. Batavia Arrack (or Blanc Rhum Agricole)
—1 oz. tonic water

DIRECTIONS:
Combine ingredients in a wine glass, add ice and enjoy!

 

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