Rachel Rathgeb has been appointed as Executive Pastry Chef at Brush Creek Ranch
Brush Creek Ranch, the award-winning luxury ranch destination in Wyoming's Platte River Valley, announced today the appointment of Rachel Rathgeb as Executive Pastry Chef. Rathgeb will oversee the unparalleled dessert and pastry program at Brush Creek Ranch’s three lodging properties – The Lodge & Spa, Magee Homestead and French Creek – as well as The Farm at Brush Creek.
As Executive Pastry Chef, Rathgeb will operate out of The Bakery, nestled within the 94-yard underground wine tunnel at The Farm at Brush Creek, crafting bread, pastries, chocolates and desserts daily for the entire Ranch property. She will also host immersive baking classes for Ranch guests, guiding them through basic baking techniques and assisting them in mastering the art of the Ranch’s signature Brush Creek Bourbon Soufflé.
The Bakery has long worked with partners of The Farm to foster sustainability and implement low-waste practices. Spent grains from Brush Creek Distillery are used in the creation of “Spent Grain Bread”, barrel char is used to make Bourbon Barrel Char Ice Cream, and the Distillery’s bourbon and rye products are used to create chocolate whiskey truffles. What excites Rathgeb the most about coming to the Ranch is the local products sourced straight from the land and the onsite Greenhouse.
Prior to joining Brush Creek Ranch, Rathgeb held culinary roles across the country including Executive Pastry Chef at Husk in Nashville, Tenn., Pastry Assistant at Henrietta Red in Nashville, Tenn., Pastry Sous at Zahav in Philadelphia, Pa., Baker and Pastry Cook at Brick Farm Tavern & Brick Farm Market in New Jersey, and Pastry Cook At Winged Foot Golf Club in Mamaroneck, New York.
Rathgeb received a Bachelor of Science in Baking & Pastry Arts from Johnson & Wales University and attended École Nationale Supérieure de Pâtisserie in Yssingeaux, France. Her desserts have been featured in Eater, Modern South 2025, and Bake Magazine.