Founder and Outfitter
Steve is the Owner and Innkeeper at the Lodge. He has over 30 years of experience in various hospitality, lodging and restaurant businesses. He founded the Lodge in 1998 after 20 years operating Yellowstone Mountain Guides, a wilderness horseback, hunting and fly fishing guide service. He also had a wintertime career in the ski industry as a search dog trainer, snow safety specialist and patrolman. Steve enjoys salt water fly fishing in far away places when not guiding and fishing the Yellowstone region. He enjoys cooking and entertaining Lodge guests by reciting Robert Service and cowboy poetry.
Keith was raised in an Army family and grew up in Northern Virginia (Springfield). He graduated from Clemson University (GO Tigers!) with a degree in Parks, Recreation and Tourism Management. Most weekend adventures took him into Western North Carolina to pursue the outdoors in anyway that he could. The freedom of college led to exploration into other states as well, mainly Colorado. With the personal philosophy of living where you vacation, it made sense after college that Keith made Colorado home and spent his free time snowboarding or anything else that got him out of the city. He spent over 5 years in the Denver area working as an Event Manager for the Colorado Convention Center. Extended weekend vacations took him to Montana. He was in heaven each time he came up to visit during the winter and summer months. Of course, the summer visits included fly fishing, which he tried to do in Colorado… but it was just not the same. In 2005, he was happy to pack up and move to Montana to pursue his two passions: snowboarding and fly fishing. In the summer of 2006, Keith joined the team at Gallatin River Lodge, a place that he loved from the moment he set foot in the door. Chances are you’ll see him frequently during your stay at GRL, whether he is checking you in, cooking you breakfast, or tending to the fire at dinnertime.
Craig Seguin grew up in St. Cloud, Minnesota. His first culinary degree was received from St. Cloud Technical College. This experience was great for him, but it left if wanting more... a lot more. Chef Craig was fortunate enough to have the opportunity to attend the world renowned, Culinary Institute of America in Hyde Park, New York; which was a defining point in his career. At the CIA he worked with some of the top chefs in the world, and even got the opportunity to be a part of the filming of "Great Chefs", as well as many other unique opportunities. Along with his excitment for great food, Craig is also an avid flyfisherman, so the fit with the lodge was even more ideal. Do not be surprised if he comes running out to the pond to see the trout you landed, or chats about your day on the river before he cooks you dinner.