Jones’ experiences span more than 20 years. He started his career as chef de cuisine at the Peninsula Hotel in Chicago and worked his way up to becoming the executive chef at both The Resort at Paws Up in Greenough, Montana and more recently at Alderbrook Resort and Spa in Union, Washington. In these roles, Jones gained extensive experience with regional culinary operations, including bolstering culinary events and programming, controlling budgets and creating systems to maintain staff retention and guest satisfaction.
Jones has also participated in key events, including as guest chef for the 2016 James Beard House event; published recipes in the Smoke and Fire cookbook; and hosted the James Beard Boot Camp on sustainability and food waste. Chef Ben is originally from Albuquerque, New Mexico, and has a degree in culinary arts from Nelson Polytechnic in Nelson, New Zealand.
Chef De Cuisine
Nigel Blair brings over a decade of culinary experience to The Grill at Sage Lodge.
Throughout his diverse career, Nigel has refined his style in restaurants both across the Pacific Northwest and internationally,
learning the inner workings of the industry, as well as mastering his skills in butchery and charcuterie.
After graduating from Le Cordon Bleu culinary school in 2007, Nigel began his career at The Benson Hotel in Portland, Oregon. He then moved on to Olympia Provisions Northwest, refining his style under Chef Collin Stafford, who had experience working under internationally acclaimed chef Thomas Keller. In 2013, Nigel received the opportunity to move abroad and become the head chef at Pimentón, a Spanish tapas and steak restaurant in Vientiane, Laos. Nigel eventually moved back to the United States, coming on as sous chef at Sage Lodge in May 2019. He is thrilled to now bring his unique skill set to the role of chef de cuisine at The Grill.
The Grill General Manager
Born in Germany with an upbringing in Toronto, Jennifer moved to South Florida to obtain her degree in international business and management.
Although she frequently bartended at top destinations in Key West,
it was the opportunity to be part of a progressive restaurant team in San Francisco that eventually solidified her lifelong commitment to the hospitality industry.
Jennifer took over the position of general manager at the Little Room Jazz Club in Key West, FL, where she curated and operated a boutique wine and aperitif bar program for several years. More recently, Jennifer was an integral part in the opening of both Tiger Bar Exotic Eats and the Champagne Room as a consultant and sommelier before working alongside some of the most talented industry professionals in the country at Macchialina.
After moving to Montana in 2020, Jennifer began working at Sage Lodge as lead beverage manager, developing a unique and notable craft cocktail program for the property. She is now excited to bring her expertise as general manager of The Grill.
Director of Food & Beverage
Andrew brings years of luxury hotel experience and a passion for food & beverage and events to his role as director of food & beverage at Sage Lodge.
Andrew began his career at the famed Broadmoor Hotel and Resort while attending Colorado State University. Falling in love with the hospitality industry, he embarked on years of luxury property experience across Colorado, including stints at the Hotel Jerome, the Ritz-Carlton and Grand Hyatt in Aspen; the St. Julien Hotel in Boulder; and the Hyatt Regency Denver Convention Center. Andrew honed his focus and passion for food & beverage and events while living and working in Las Vegas, then returning to Colorado for the director of food & beverage position at Aspen Meadows Resort for seven years. In Andrew’s current role as director of food & beverage at Sage Lodge, he leverages the strengths of those around him, building a food and beverage program that is notable not only in Montana but in the United States and abroad.
Sage Lodge General Manager
Justin brings over 15 years of exceptional luxury hospitality experience to Sage Lodge.
As the general manager since 2020, Justin has led the Sage Lodge team to new frontiers, overcoming historical challenges through a global pandemic.
Justin’s career in hospitality began at the University of Nevada–Las Vegas, where he earned his BS in hotel management. Upon graduation, he spent several years working in concierge management at award-winning hotels such as Las Vegas’s Aria Resort & Casino and San Diego’s Grand Del Mar. In 2017, Justin acted as the pre-opening and opening launch director for Fairmont Austin, where he continued as the rooms division director. Taking a leap and moving to Montana, Justin accepted the director of operations role for The Ranch at Rock Creek in Philipsburg, Montana, where his love for the outdoors and Montana-style hospitality truly thrived. Justin’s leadership and strong track record have set up Sage Lodge and The Grill for success, with an exciting future ahead.
SAVOR SCENIC DINING
Enjoy high quality dining in a casual atmosphere overlooking the Yellowstone River.