The Chefs

Executive Chef Jordan Asher

 

With so many activities at the High Lonesome Ranch, you’ll be sure to work up an appetite.  When you’ve concluded your daily horseback riding, hiking, or fly-fishing sorties you’ll be very pleased to meet our Executive Chef Jordan Asher.

Jordan brings a decade of experience learned in the Houston culinary scene to the ranch.  He began his restaurant career working for the Pappas Family at their Pappas Seafood Restaurant. Jordan’s was a true mentorship program and he cross-trained in every section of the restaurant. From the front-of-the-house to every part of the kitchen, Jordan has done it all. When high school ended, San Jacinto College was a natural progression for him. It comes as no surprise that he graduated with a BA in Culinary Arts.

After college Asher accepted the Saucier and Garde Manager positions at Houston’s  prestigious Briar Club. An entrepreneur by nature, he launched his own catering company, A Time to Dine.  Soon enough, opportunity knocked; a Sous Chef and Wine Stewart at Charles Clarks’ IBEZA.  Foodies will recognize Clark from television’s Iron Chef series. Scott Stewart, the High Lonesome Ranch’s General Manager recognized Jordan’s talent and brought him to the ranch. “During our quiet time at the ranch, I decided to send Jordan to work with Houston’s Chris Sheppard.  I wanted him to expand his knowledge of infusing exotic ingredients so that he would be attuned to blend Grand Junction/DeBeque ingredients to their highest levels.  Jordan will also be a key figure in the ranch’s Victory Garden and cattle. We’re very excited about having this engaging young man at the ranch.”

Asher views cooking as an expression of one’s creativity. “Food makes people happy,” he said, “and if you experiment with combinations, which is the root of fusion, you will find amazing combinations that you never thought existed.  I like to break traditions and mix European with Southwestern ingredients and tastes. I mix hot with cold, dense with airy, crispy with chew, and spicy with refreshing. The end result is an appetizer, entrée and desert that absolutely bursts with flavor and taste. I prefer not to discuss the meal in advance,” he said. “I’d rather review the ingredients after my guests have had an experience. Then they can truly appreciate the intensity of the diversity.”

When he is not experimenting in the kitchen, you can find Jordan hiking, mountain biking, fly fishing, or shooting with his camera.

Aunt Linda Doden

Linda Sue Doden, inspired by the flavors of her culinary beginnings in Louisiana, brings 30 years of palate pleasing to the ranch. From her wedding cake business in Aspen to some great Colorado restaurants to creating everyones favorite mouth-watering dishes at the ranch for the past 12 years, she has developed a great following! Aunt Linda and her staff serve scrumptious blueberry pancakes, homemade muffins, breads and pastries, all made from scratch. Her strong southern influences were inspired by her Louisiana roots and a very special teacher to whom she says she owes it all her mother-in-law.