Meet Executive Chef Nicholas Pissare: An Inside Look at Cheyenne Club’s Winter Menu

With a culinary background shaped by some of the nation’s most acclaimed chefs and a passion for ingredient-driven cuisine, Executive Chef Nicholas Pissare brings a thoughtful, refined approach to dining at Cheyenne Club, located at The Farm at Brush Creek Ranch. From greenhouse-grown produce to meticulously crafted seafood dishes, Chef Nicholas shares his inspirations behind this season’s winter menu.

Q: Tell us a bit about your culinary journey and what brought you to The Farm at Brush Creek.

Chef Nicholas:
My career has been shaped by some incredible mentors and kitchens. I started at Oak at 14th in Boulder under Steve Redzikowski, then continued my development at Fruition and Mercantile Dining & Provision with Alex Seidel, where I deepened my appreciation for seasonal ingredients and hospitality. Later, I worked at Ardent in Milwaukee with Justin Carlisle before becoming Executive Chef at Dunton Hot Springs. Those experiences reinforced my belief that great food starts with exceptional ingredients and thoughtful sourcing. At The Farm, I have the opportunity to tell that story every day through the ingredients we grow, raise, and harvest right here at Brush Creek Ranch.

Q: What excites you most about creating a winter menu at Brush Creek Ranch?

Chef Nicholas:
Winter is a season that naturally calls for depth, comfort, and richness, but I also want the menu to feel elegant and vibrant. Having access to ingredients from our greenhouse throughout the year allows us to bring fresh flavors and brightness into the colder months. It’s about balancing warmth and indulgence with the sense of place that makes dining here unique.

Q: Do you have a favorite dish on this season’s menu?

Chef Nicholas:
Without a doubt, the Black Truffle Toast. It showcases our house-made creamery yogurt and goat “parmesan” in a really unique way while feeling incredibly luxurious. The dish was inspired by Frantzén in Sweden, a restaurant I admire for its extraordinary flavor development and beautifully composed sauces. It’s simple on the surface, but there is a tremendous amount of thought and technique behind it.

Q: Is there a farm ingredient you especially enjoy working with?

Chef Nicholas:
Fennel is probably my favorite. When it’s harvested from our greenhouse, it’s incredibly floral and aromatic. It adds layers of flavor and complexity to dishes, whether it’s being used as a supporting ingredient or taking center stage on the plate. It’s one of those ingredients that can completely transform a dish.

Q: Which dish on the menu do you think will surprise guests the most?

Chef Nicholas:
The Turbot. Wyoming is known for exceptional beef, and rightfully so, but it’s important to me that we also offer sophisticated seafood dishes. The turbot incorporates a variety of techniques that guests may not expect to find here. It reflects the level of refinement and culinary craftsmanship we’re striving to bring to every part of the menu.

Q: How would you describe your cooking philosophy?

Chef Nicholas:
I believe in letting great ingredients speak for themselves. My approach is rooted in pasture-to-plate sourcing, sustainability, and seasonality. Every ingredient has a story, whether it comes from our greenhouse, our ranch operations, or one of our trusted partners. My goal is to honor those ingredients through thoughtful technique while creating memorable experiences for our guests.

Q: No meal is complete without dessert. What should guests save room for?

Chef Nicholas:
I have a huge sweet tooth, so honestly, I’d encourage guests to try them all. But if I had to choose one, Chef Rachel’s new orange dessert is exceptional. It’s one of the best desserts I’ve ever had. The balance of flavors is remarkable, and it’s the perfect ending to a winter meal.

Q: What do you hope guests take away from the winter dining experience at The Farm?

Chef Nicholas:
I hope they leave feeling connected to this place. Every dish reflects the ingredients, people, and craftsmanship that make Brush Creek Ranch special. If guests can taste that story and create a lasting memory around the table, then we’ve done our job.

Experience the Winter Menu at The Farm at Brush Creek, where greenhouse harvests, pasture-raised ingredients, and refined culinary technique come together to celebrate the flavors of the season.