Roth | Montana Ale Works

Raised in rural Alabama, Roth recalls his grandma’s chicken stock as always on the stove, but it was only when he headed West and into the kitchen of Buck’s T-4 Ranch in Big Sky, that Roth started taking his latent passion for cooking seriously. It was here that he met his future wife Kathryn, a talented pastry chef, who encouraged him in his culinary aspirations. Together, they left Montana so Roth could attend the New England Culinary Institute, and and practice old-school French cuisine in Vermont, before traveling to the US Virgin Islands to work under chef and mentor Ted Robinson, who “taught me what it is to be passionate about food”. A three-year stint at the renowned Stone Terrace on St John as Executive Chef, and Roth and Kat were ready to return to Big Sky Country. Roth was hired as Ale Works Executive Chef in October 2005, and he immediately started upgrading the menu and the standards of the kitchen. It was a daunting task that included changing the mechanics and the culture of the kitchen, “and creating the passion. We turned it into an environment for professionals.” Roth considers the culinary reinvention of Ale Works as his proudest achievement “aside from the birth of my kids, Karly, Tessa and Warren, of course.” Roth’s leadership and dedication led to an offer of partnership in 2008, and a promotion to Corporate Chef/Managing Partner in 2014. Roth oversaw our million dollar kitchen renovation in 2016 and currently mentors and oversees our Executive Chef and kitchen crew as they brine, smoke and sous-vide locally-raised meats and make every sauce, soup, dressing and dessert we serve from scratch. “We might do pulled pork tamales, duck confit cassoulet, paella, and shepherd's pie all in the same night, in addition to our 50-item menu. We’ll feed 1,500 customers some summer nights, ridiculous by any standard, with everybody leaving happy! It’s a direct result of taking pride in what we do, and always striving to do it better.”