Executive Chef Evan Treadwell
A culinary leader in regionally focused cuisine and known for creating award-winning dining and wine selection experiences, Chef Treadwell comes to Devil’s Thumb Ranch from the AAA Four Diamond Dolphin Bay Resort & Spa on California’s Central Coast. His signature culinary style earned him the Central Coast Magazine’s Iron Chef Award in 2008 and Sante’s Culinary Award for “Innovative Regional Cuisine” in 2007. In addition, under his direction, both Dolphin Bay’s Lido Restaurant and the Boutique Hotel Collection, where Chef Treadwell served as corporate chef for 10 California resort properties, earned Wine Spectator Awards of Excellence.
Chef Treadwell’s background also includes the Executive Chef position at the Benbow Inn, another AAA Four Diamond boutique hotel in Northern California, and Sous Chef at Viogner Restaurant, where he worked with James Beard Award winner Chef Gary Danko.
Food & Beverage Director Dale Mingo
A 20-year industry veteran who previously worked as Director of Restaurants for the 5-Star/4-Diamond Sonnenalp Resort in Vail, Mingo brings operational, profitability and guest service expertise to Devil’s Thumb Ranch. In addition to his Sonnenalp Resort experience, Mingo also served as General Manager for Martorano’s in Miami, and in Las Vegas, the 4-Star M Resort-Spa-Casino and Rio All Suite Hotel & Casino.
On the West Coast, his F&B experience includes management positions at the 4-Star/4-Diamond Omni Hotel in San Francisco, and in Seattle, Sazerac Restaurant, a Kimpton Hotel & Restaurant Group operation, and Axis Restaur
