Chefs
Danny Jenks
Twinsburg
Executive Chef Danny Jenks works side by side with Chef /Owner Brandt Evans in the Twinsburg location of Blue Canyon Kitchen & Tavern. As a Culinary Institute of America graduate, Jenks was inspired by dining at Blue Canyon savoring a Rib Chop with Smoked Blue Cheese Maple Butter, being “the best steak I’ve ever had.” A few weeks later, he was introduced to Chef Brandt at a cooking demo in the Sur La Table sitting in the front row asking questions upon questions feeding his culinary appetite. That evening, he inquired about a position and within two weeks, Jenks became a part of the culinary team lead by Chef Brandt Evans.
Having the passion for cooking, Jenks completed his internship in 2001 at the Baricelli Inn in Little Italy working under Chef Paul Minnillo which lead him to his first culinary position at the Cameron Mitchelle Restaurant in Woodmere, Ohio. During his four years with Cameron Mitchelle, he worked in various positions and in time he became one of their best “fish cutters” and lead trainers.
Jenks next move was to the Blue Canyon in September 2005. Starting in Pantry, Jenks worked his way through the hot line where Saute became his comfort zone. From that point on, his culinary career escaladed into all avenues in the back of the house, working his way from Private Dining Chef, Sous Chef, Chef de Cuisine up to Executive Chef.
One of his favorite aspects of being a Chef at Blue Canyon is working with fresh seafood. On Saute, he watches his creation progress from the whole fish to the main dish. Jenks could see his succession from scaling, filleting, skinning, portioning to the seasoning and sautéing then to watch his creation become the center of attention at the guests table.
His respect for flavor also drives his artistic cuisine and while living in a city where the seasons are so vast, they can really define the flavors that are fitting to the guests’ demands. He takes advantage of that and utilizes the season’s best ingredients to his daily features and captures the season with every dish.
Jenk's roll in Blue Canyon’s Kitchen is vital as he takes on the responsibility of purchasing, food cost, daily features, private dining menu creations and so much more but most important he inspires those around him to strive to do better and gives guidance to make the Kitchen crew work as one.
Ben Jones
Missoula
It has been announced we have a new Executive Chef Ben Jones. He was the opening Executive Chef for Hilton Garden Inn and Blue Canyon Kitchen and Tavern here in Missoula and worked for us from December of 2005 until April of 2007. Ben did a fantastic job for us, and we were sad to see him leave. Ben was very visible in the community and even hosted a local cooking segment on the CBS affiliate every Friday morning called “On the Fly with Chef Ben.” Ben was certainly and wants to continue to be a celebrity chef with endless possibilities here.
Ben left to go to work as Executive Chef for Levy Restaurants in Illinois/Minnesota which is the Largest Premium Sports and Entertainment food service company in America. He had multiple venue exposure working as Executive Sous Chef for United Center achieving over $65mm in revenues annually to Exec. Chef for the culinary team at Xcel Energy Center and over $15mm in annual revenues.
Chef Ben and his family after being with Levy for the past 4 years have decided that they miss Montana and especially Missoula and our HGI and Blue Canyon Kitchen and Tavern family. They cherish the life style of raising a young family here and the many friends they have not only in the community but with Gateway Hospitality Group as well.
“Looking towards the future, Montana has been beckoning. My wife and I had some serious life changing plans when we moved back to Chicago in ’07, then our life changed again. The reason for moving no longer existed and the word regret almost comes to mind. Since even entertaining finding a way to move back to Missoula, the Blue Canyon and Hotel seemed to burn in the back of my mind. A lot of me went into that business and I would like to entertain making it grow even more.
My business knowledge is truly cutting edge from 5 years ago and can bring a great deal more experience back with me into an operation that may like a fresh take on business growth. I want to be the premiere conference center in Montana, and I want Blue Canyon to be the premier restaurant in Missoula.”
Sincerely,
Ben Jones
Hugh Yates
Kalispell
With a professional approach to the art of food, Hugh Yates showcases his culinary talents in every dish he produces. As a young graduate from North Idaho College, Yates walks away with a degree in the Culinary Arts Program along with a National Restaurant Association Sanitation and Safety Certification. In 2002, he began his journey into the Chef’s world working various positions in the Kitchen. Yates has experience as lead Cook, Manager, Kitchen Supervisor, Sous Chef and moved his way up to Executive Chef with Blue Canyon Kalispell.
Yates has been with the Blue Canyon family in many facets. He opened the Blue Canyon in Missoula, Montana under Chef Larry Coffman in 2006 as the Lead Line Cook working his way up to Executive Sous Chef. For two years he worked under and studied from Chef Coffman… Chef Brandt Evans protégé, until he was offered a position with Blue Canyon’s sister company, Gateway Hospitality Group, as Executive Chef for Billings Hilton Garden Inn in Montana. His knowledge of business and culinary creativity inspired him to work independently and start up his own business in the wine and coffee business designing coffee blends while working with beer, wine and cocktail menus.
In March, 2010, Yates found his passion for cooking leading him back to Blue Canyon and Hilton Garden Inn, this time in Kalispell, Montana. He accepted the Executive Chef position and oversees the day to day operations of the kitchen from food and labor cost, hiring and training for new team members, quality control and sanitation.
Influenced by Blue Canyon’s style of gourmet comfort food has perpetuated his approach in re-working classic dishes, comfort foods and utilizing products to their fullest capacity. “I enjoy the challenge of bringing in whole products, from breaking them down to thinking of ways to use the bi-products. In a kitchen, everything has a use; I hate to waste food and want to get as much out of it as possible. I like to be able to layer flavors in a dish and use raw product, which allows you to import more flavor and influence dishes more drastically. Lately I’ve enjoyed using a lot more grains and legumes to add the layers I am looking for. ”
