Executive Chef Todd K. Christensen
Bucks T-4
Big Sky, Montana

Todd turns food an exceptional sensory experience with his creation and presentation. A certified Executive Chef with the American Culinary Federation, Todd is an honors graduate of the Los Angeles Culinary Institute. A few of his career credentials include Executive Chef at Buck's T-4 in Big Sky Montana, Catering Chef at Bozeman Deaconess Hospital, Executive Sous Chef at the Yellowstone Club in Big Sky, Executive Chef at the Historic Grand Union Hotel in Fort Benton and Executive Chef at the Deadrock Guest Ranch in Clyde Park.

Todd won the silver medal in Montana's Greatest Chef competition in 2005 and a silver medal at the American Culinary Federation Black Box competition in Missoula in 2006. He also medaled in Culinary Salon at Palm Springs, Ca, and took second place in the National Armangac competition 1994.

Some of Todd's menu favorites are New Zealand Red Deer with port wine sauce and roasted pheasant breast with a hunter's sauce. Todd enjoys showcasing his talents with 'catch of the day' and 'field and stream' recipe creations.