Gary Kucy, chef at Rupert’s in the resort town of McCall, Idaho, has built his diverse career incorporating culinary traditions from around the world, drawn from visits to more than 25 countries where he explored, tasted and researched local cuisine. He worked as a chef for eight years at the Coyote Café in Santa Fe, New Mexico, where he assisted in opening restaurants, writing cookbooks and promoting Southwestern cuisine worldwide, including cooking stints in Singapore and Mexico. At Rupert’s, Kucy melds global culinary influences with locally sourced ingredients, creating dishes such as Venison Picadillo Empanadas and Cold Smoked Elk Carpaccio.
Q&A Gary Kucy
Describe the West: Modern pioneers
What do you love about the region? The accessible, undiscovered outdoors
What inspires you? Taking raw ingredients and transforming them into an experience for others
What tasty bite should travellers to the West not miss? Morel mushrooms
What is your favourite regional dish? Elk from Idaho
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