Boot Ranch is pleased to announce our new culinary leadership team—Executive Chef Casey McQueen and Sous Chef Lana Black.
Casey McQueen began his culinary career in Washington, DC, where he apprenticed with James Beard award-winning chef Ann Cashion and used fresh seasonal ingredients from local farmers to create one-of-a-kind dishes on a daily basis. Following a stint at Jax Kitchen, one of the most popular restaurants in Tucson, Casey created an extremely successful culinary program at The Stone Canyon Club, an exclusive Arizona private club community where he first worked with two Boot Ranch executives—Club Operations Director Todd Huizinga and Food and Beverage Director Tara Osborne.
“For me, food is about the experience, and I’m part of the experience,” says Casey. “I’ve been classically trained but I want to hear what members want and I look forward to building on what’s already a successful program,” Casey says he plans to craft an ever-changing approachable gourmet menu, a series of themed dinners, cooking classes, wine-paired dinners and catering events.
We look forward to welcoming him to the Boot Ranch family in early January.
Sous Chef Lana Black comes to us by way of Nordstrom Café Bistro in San Antonio where she progressed from prep cook to Executive Chef in only two years.
“I am beyond excited for a new opportunity,” says Lana. “I am eager to learn and grow under Casey and to do the amazing events, caterings, and weddings that Boot Ranch is known for.”