Chef James P. Brady

My current position is part owner and executve chef at Buffalo Jump Saloon & Steakhouse in the small town of Beulah, Wyoming near the South Dakota/Wyoming stateline. We provide high quality food and service with a casual western atmosphere.

Our business is located in an historic building that has survived for over 130 years. Even though Beulah's population is offically 33 we draw a high number of devoted and new customers from Rapid City to Gillette as well as many travelers though the summer.

I am a dynamic, energetic, innovative and creative chef with experience in hiring, developing and coaching loyal teams of culinary staff with great experience and creativity developing and implementing luxurious, nutritional, flavorful and cost efficient culinary menus.

In 1999 I was employed by Chef Emeril Lagasse at Delmonico Steakhouse. I worked for him for 5 years and learned many things about fine dining food and service. I have also had the privilege of working for James Beard Award winner Louis Osteen and James Beard nominated chef Carlos Guia, as well as, Norwegian Cruise Lines and Commander's Palace Las Vegas.

My formal culinary education was receiving my associate degree from Le Cordon Bleu magna cum laude with high honors in Las Vegas 2005. I am proud to have been able to attend LCB and did my hardest to learn as much as I could.

I have over 5 years of experience as working executive chef in high volume hotel - convention facilities and independent restaurants with bar service and in-room dining and I have more than 18 years of experience working in kitchen, banquet and dining facilities.

Opening restaurants is almost second nature for me after helping to open two restaurants in Las Vegas, Louis' Las Vegas and Fish Camp and Bar in 2007 with James Beard Award winner Executive Chef Louis Osteen and Executive Chef Carlos Guia formerly of Commander's Palace. The chefs hired me early in the development where I helped set up menus, commented on dishware, and interviewed and recommended hiring of culinary staff. Then helped implement a training schedule and set up kitchen staff scheduling and operations.

I am well rounded as far as my experience in cooking different world and American cuisines. I am creative with foods that are not only healthy but taste even better with the use of fresh ingredients and good flavor combinations and made from scratch.

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