Lizzie started to identify her culinary passion at a young age. Beginning with a love for pastry and sweets, she explored her way through her mom's cookbook arsenal. Eventually this love for pastry turned into a greater appreciation for all food, and a young cook began to form. Most recently, Lizzie decided to broaden the base of her culinary knowledge (and travel a bit) by studying at Ferrandi, one of Paris’ most renowned culinary schools. After a year studying under chefs in France and Italy, Lizzie has returned to Southwest Montana to share her food with those in one of her favorite places on earth. She also feels ridiculous/slightly uncomfortable typing about herself in the third person.
Lizzie’s culinary background
-Her first restaurant job was here in Big Sky at Buck’s T-4
-Broder’s Italian Restaurant in Minneapolis, a city institution and long standing local favorite
-Spring Restaurant with Chef Daniel Rose in Paris
-Ristorante Imbuto with Chef Cristiano Tomei in Lucca, Italy
-saison with Chef Joshua Skenes in San Francisco