(Saratoga, Wyo.) – September 18, 2024 – Brush Creek Ranch, named the No. 1 Resort in Wyoming in Travel + Leisure’s 2024 World’s Best Awards, announced today the appointment of Cada Fabian as Executive Chef of the Lodge & Spa, one of three luxury lodging properties at Brush Creek Ranch. As Executive Chef of Lodge & Spa, Fabian will oversee all culinary functions at Trailhead Lodge, Pioneer Kitchen and Creekside Dinner Camp. Chef Fabian steps into this role from the Ranch’s Cheyenne Club Restaurant, where she joined as Executive Sous Chef in 2023.
“We are thrilled to welcome Chef Fabian into this full time leadership position on the Brush Creek Ranch culinary team,” said Michael Williams, Executive Vice President and Chief Operating Officer of the Ranch. “Her worldly experience, strong sense of teamwork and passion for sustainability will provide guidance and inspiration to our Lodge & Spa team as we continue to provide extraordinary dining experiences to our guests.”
As Executive Chef of the Lodge & Spa at Brush Creek Ranch, Fabian will develop and maintain all menus and recipes across all meals served in the Trailhead Lodge, Pioneer Kitchen and Creekside Dinner Camp; oversee daily food preparation and safety regulations; create excitement, inspiration, and direction for all back-of-house and front-of-house food and beverage team members; and will be responsible for establishing a culture with continuous learning and training that emphasizes high quality, fresh ingredients utilizing seasonal techniques.
Fabian first joined the Brush Creek Ranch team in 2023 where she served part-time as Executive Sous Chef and culinary instructor to guests at the award-winning Cheyenne Club Restaurant. It was The Farm at Brush Creek that first drew Fabian to Brush Creek Ranch. Her excitement about Medicine Bow Creamery, Brush Creek Greenhouse, and the Ranch’s Wagyu program inspired the culinary experiences she taught. Leading the culinary team at The Cheyenne Club allowed her to celebrate the bounty that The Farm provides.
Fabian was classically trained at Johnson & Wales University in Denver, Colo., where she earned degrees in Culinary Arts and Nutrition. Following this, she participated in a culinary immersion program at La Escuela de Chefs at the Universidad San Ignacio de Loyola in Lima, Peru.
Following several years of experience in kitchens in Denver and Miami, Fabian found her passion as Chef de Cuisine at Cook Street School of Culinary Arts in Denver, Colo. Here, she was first introduced to global perspectives on cuisine and began to seek a deeper understanding of the nuances of flavor. Fabian then began traveling the world, cooking in different countries, and seeking a richer understanding of the culture and the connections that food creates. In her travels, she learned to value regenerative and sustainable practices in local culinary craft and agriculture. She has spent the last ten years cooking in twenty countries and five states.
“Community, culture, and comfort are the essential reasons we enjoy eating, and these elements serve as the basis for all meals I prepare,” said Chef Cada Fabian. “I am thrilled about the chance to further develop the culinary team at the Lodge & Spa and to create meaningful and sustainable dining experiences for guests year-round.”
For more information about the 2024 season, visit www.brushcreekranch.com.
