…some of the newest members of the SFR team! Our new General Manager Jim Nielsen and Executive Chef Seth Bateman. Coming from similar worlds of boutique luxury lodging and hospitality, we are so delighted to have them both join the Smith Fork Ranch team.
A special part of every guests visit is the interaction and friendly manner of the SFR staff.
SFR staff love taking care of you during your stay.
Jim Nielsen brings more than 25 years of experience in the hospitality industry to his position as General Manager of Smith Fork Ranch. Prior to joining Smith Fork Ranch, Jim was General Manager of The Resort at Paws Up where he was responsible for all resort, outfitting and equestrian operations for this 37,000-acre luxury ranch resort in Western Montana. Jim also served as the General Manager for Devil’s Thumb Ranch in Tabernash, Colorado where he headed up the final phase of the Ranch’s new 52-room main lodge, Heck’s Tavern and Ranch Creek Spa openings.
Early in his career, Jim served as Food and Beverage Director for the Marriott City Center in Salt Lake City, where in addition to his oversight of the restaurant, room service, bar and catering departments, he developed, planned and executed Anheuser-Busch’s Bud World event for the 2002 Winter Olympic Games. Nielsen’s F&B experience also includes the Grand Summit Lodge at The Canyons ski resort in Utah; Claremont Resort, Spa and Tennis Club in Oakland, Calif., and Assistant F&B Director for The Lodge at Pebble Beach. For Pebble Beach, his duties included managing all of the F&B operations for the annual AT&T Pebble Beach National Pro-Am golf tournament (PGA Tour) and the Concours d’Elegance automobile show. He also led the F&B organizing committee for the 1999 United States Amateur Golf Tournament and served as Assistant Director of F&B Operations for the 100th U.S. Open Championship at Pebble Beach in 2000.
Jim enjoying a day on the water.
Jim takes a “hands on” approach to guest service. Over time, he has found the key to successful hotel and resort operations and customer service programs is through a participatory management style that involves the input and ideas of owners, managers, staff and most importantly, guests.
A Cum Laude graduate with a Bachelor of Science Degree in Marketing/Business Administration from Utah State University in Logan, Utah, Jim is an outdoor and travel enthusiast with interests in fly-fishing, sailing, skiing and photography. Jim and his wife, Audra have two young girls, Emma and Sophie.
Executive Chef Seth Bateman heads our talented culinary team to provide you exceptional cuisine during your visit. Chef Seth trained at the California Culinary Academy, and is a veteran of renown farm-to-table California restaurants, Meadowood in Napa, The Lodge at Torrey Pines in La Jolla, and Pesce Blue and Terra Luna on Cape Cod. Chef Seth centers his cuisine around the special, fresh produce and ingredients from our own organic farmstead garden, as well as superb local fresh lamb, beef, game and fish from the organic growers in the nearby North fork Valley.
Executive Chef Seth Bateman
When asked about his culinary perspective, Seth replies, “My approach to food is simple. If you take the best local ingredients at the peak of their season, and cook them simply, you’ll always have great results.”
The SFR farmstead
Our garden will again be bursting with life this year – filled with organic heirloom varietals and unique fruits and flowers – a wonderful bounty of inspiration for our kitchen.
And we know the Chef’s results are great, having already sampled his terrific cuisine.
We do hope you all will be out to visit us this year, enjoy the extraordinary foods of SFR and the North Fork Valley, and get to know the newest members of the Smith Fork Ranch family.
Nearby Jack Rabbit Hill Vineyards and Peak Spirits Distillery, one of many local vineyards offering fantastic wine and spirits to compliment the SFR cuisine.