Meet Ernest Bledsoe, Director of Culinary Operations.
With both parents in the culinary industry, it seemed like a sure path for Chef Bledsoe’s future career, but not if the decision was up to his father. His dad encouraged a profession other than food and beverage due to the long hours, nights, weekends, and holidays. But as a teenager with a longing for his first paycheck, Ernest was happy to work in the family restaurant where his love began for the pace and vibe of the kitchen.
After receiving a Culinary Arts degree polishing his skills learned during his first five years of hands-on experience, Chef’s long-time professional career in culinary began. With 15 years of Executive Chef and Restaurant Owner experience under his belt, Ernest set his sights on the hospitality industry. Working for four-diamond hotel, The Swag, and luxury resort, Primland, provided Ernest ample opportunities to mold his own creative style developing new menu items and staying on top of trends in the foodie travel world.
Out of all the contemporary industry movements, Chef was proud to be a front runner for committing to farm-to-table and sustainable cuisine. “It’s always been about high-quality ingredients that make the best dishes. The more local, the fresher the product, the more fully developed the flavors,” says Chef Bledsoe.
Known for its sustainable and environmental commitment to all facets of the resort experience, Devil’s Thumb Ranch Resort & Spa was a logical and fitting next step in Ernest’s career. The rich agricultural land of the Fraser Valley offers the ideal setting for sustainable farming and for Chef to continue the all-natural agricultural and Ranch-raised Wagyu cattle program.
Following the importance of the quality and flavor of dishes on the menu is the importance of attentive service. “Food is a touchpoint and an experience for every guest that visits the resort; therefore, making it memorable is a must,” says Chef Ernest, who’s love for and decision to join Devil’s Thumb Ranch started with a glass of wine on the Heck’s patio enjoying the panoramic views of the Continental Divide. It was that experience for both him and his wife that confirmed their desire to move to the mountains and sealed the deal for a new beginning as the Director of Culinary Operations at Devil’s Thumb Ranch.
Chef is excited to continue keeping menus creative, fresh, and unique while adding his own creative style at the three restaurants in the Devil’s Thumb Ranch portfolio. Combined with a focus on service standards, another of Chef’s lofty aspirations is to distinguish an area known mainly for its outdoor mountain recreation as a culinary destination. He looks forward to his first holiday season in the Rocky Mountains and can’t wait for the highly anticipated reopening of Ranch House Restaurant on December 16th.
Ranch House Restaurant will be open to the public. Dinner reservations are required. Reservations are not yet open but will be shortly after the menu is finalized.