Tom Donohoe
Chef
Rainbow Ranch Lodge, Big Sky, Montana

Rainbow Ranch Lodge's Proprietor Patrick Hurd and Chef Tom Donohoe form the cohesive team that orchestrates the nightly nuances between the restaurant's front and back of the house to create an exceptional dining experience. Patrick's attention to every detail of service and his knowledge and passion for food and wine blend beautifully with Tom's attention to every detail of the food on the plate and his passion for the finest ingredients. Together their knowledge and talents have gained the -RR restaurant much acclaim and awards over the years.

In addition to their passion for the business, Patrick and Tom also share similar tales of their introduction into the culinary world--both began as sprightly young teens bussing tables and washing dishes at restaurants in the North East.

Patrick's passion for the hospitality industry ignited at the age of thirteen, while bussing tables at Annie MaCassers's Restaurant in Claremont NH. Within the first three weeks, he served then President Jimmy Carter, Ronald Reagan, George Bush Sr., Ted Kennedy and other members of the 1980 Presidential race. Those evenings of dignitaries, fine food and frivolity left a deep impression on the kid from a small town and helped him choose this industry as his life's career. Patrick continued to learn the ropes of the restaurant business at fine restaurants in Europe, the Virgin Islands, and the East Coast--working every position from dishwasher to general manager. In 1995 he ventured west and discovered the little known fishing lodge called the Rainbow Ranch Lodge. Seeing potential for the newly refurbished property Patrick took the only position available, breakfast waiter. It wasn't long before Patrick took over the reigns, and became restaurant manger and, soon after, proprietor/general manager. As Patrick's responsibilities grew, so did the restaurant's notoriety--the wine list garnering Wine Spectator Magazine awards since 1997.

Chef Tom Donohoe began his culinary career in his hometown of Morristown NJ at the Madison Hotel and Rod's Steak and Seafood Grill. Tom continued to work in restaurants throughout his high school and college years, gaining a basic understanding of how restaurants and their kitchens operate. He learned the intricate dance that goes on between the front and back of the house by working both--from bussing tables and washing dishes to bartending and cooking. As he grew, so did his passion for the culinary world. During his senior year of college he got a call from his cousin in distant Bozeman MT who invited Tom to help him run a local restaurant. Tom didn't hesitate, packed his bags and moved west. After three years of working in Bozeman, Tom moved to Big Sky and accepted a position as line cook at the Rainbow Ranch Lodge. He quickly moved to sous chef and then chef in 2002. For the past six years he has lead the -RR kitchen with his burgeoning talent, quick wit and endearing smile pervading the kitchen. During the -RR off seasons, when the restaurant is closed, Tom visits different restaurants around the country to train under and glean knowledge from some of the leading chefs in the US, including Thomas Keller at The French Laundry, Jonathan Waxman at Barbuto, and George Lang at Cafe Des Artistes.

Together, Patrick and Tom's shared background, values and philosophies have created a harmonious relationship that enables the -RR to flourish as one of the finest restaurants in the country.