Whether joining friends for après ski sips beside wood-burning fire pits or dining within the restaurant’s rustic-chic interiors, The Freestone Lodge’s inspired menu is carefully curated by our talented chefs to delight and nourish. And, as we warmly greet Utah’s ski season—along with our favorite winter dishes—we are thrilled to welcome three new culinary experts to the Victory Ranch kitchens.
Meet Andrew Fletcher, Food and Beverage Director
We are delighted to introduce Andrew Fletcher as Victory Ranch’s new Director of Food and Beverage. Fletcher brings extensive culinary experience and talent to the Ranch, most recently working as the Director of Food and Beverage at Solitude Mountain Resort in Deer Valley and, prior, the Executive Chef of Empire Lodge at Deer Valley. A graduate from The Culinary Institute of America, Fletcher Nemacolin Woodlands Resort and Spa in Farmington, PA, and Allyn’s in Millbrook, NY.
Meet Jordan Miller, Chef at The Freestone Lodge
With over 15 years of professional culinary experience, Chef Jordan Miller brings a host of valuable knowledge to Victory Ranch. Over the years, Miller has honed his expertise in North Carolina, Ecuador, California and Baltimore. Having happily lived in Utah for the last four years, studying our state’s unique and rich food history along the way, Miller looks forward to sharing his passion for the craft with guests at The Freestone Lodge. Take a look at his brand new menu, below.
Meet Kory Dykstra, Chef at The Parlor
Chef Kory Dykstra comes to Victory Ranch from Four Corners Group in Chicago, Illinois. A self-proclaimed pizza and ice-cream connoisseur, Dykstra loves to experiment with innovative topping combinations to deliver slices and cones that are that much more fun and delicious. When he’s not in the kitchen, Dykstra can be found hiking or mountain biking in the great outdoors.