WHITETAIL CLUB & RESORT EXPANDS
FOOD AND BEVERAGE TEAM
Luxury Lakefront Resort Names New Executive Chef, Restaurant Manager
McCall Idaho – Continuing to expand its food and beverage team, Whitetail Club & Resort has named Ian Fulton its new executive chef and Stephen Tuten, manager of the resort’s fine dining venue, Narrows.
Ian Fulton, the new Executive Chef at the Whitetail Club and Resort in McCall Idaho |
As executive chef, Fulton takes charge of all culinary operations for Manchester Grand Resort’s luxury lakefront property in McCall, Idaho, including four restaurant facilities: the acclaimed fine dining venue, Narrows; the all-day Emma’s Café; the members-only Fish & Swim Club; and the more casual Golf Clubhouse, offering lunch and light refreshments. He will also direct catering operations for the property, which has nearly 13,000 square feet of meeting facilities.
The resort’s new restaurant manager, Tuten will run day-to-day operations at Narrows, the property’s acclaimed culinary showpiece, known for its elegant ambiance and inspired Continental/Northwestern-style cuisine.
According to Whitetail President John Sabala, both Fulton and Tuten will be key members of the resort’s food and beverage team. “Ian will oversee all of our culinary venues, including the rustic-style member’s only venue at the Fish & Swim Club, while Stephen will work to ensure that we continue to provide our Narrows’ guests with an extraordinary experience,” Sabala said. “We are thrilled to have both on board, and are confident they will help further build and enhance our food and beverage operations.“
A native of Scotland, Fulton has a 30-year background in the culinary industry, and previously ran a consulting business, working as a caterer and personal chef for stars such as Jack Nicholson, George Hamilton and Tommy Lasorda. Prior to that, he was executive chef of the luxurious Lake Las Vegas Resort in Nevada, overseeing all kitchen and staffing operations.
Fulton was also the executive chef for Del Friscos, a high-end steakhouse in Las Vegas, and owned and operated his own restaurant in Bend, Oregon, a 200-seat restaurant and bar. He honed his skills as an apprentice for various British Transport Hotels (BTH) properties, including Caledonian Hotel Edinburgh and Glen Eagles Hotel – both in Scotland.
With more than ten years of hospitality industry experience in resorts throughout the west, Tuten was previously director of food and beverage at the Greer Lodge Resort, a luxury destination in Greer, Arizona. He was also director of fine dining, wine and banquets at Schweitzer Mountain Resort, a ski resort in Sandpoint, Idaho and director of dining and wine at Smith Fork Ranch in Crawford, Colorado – an upscale guest ranch and dining facility.
