Steve Gamble, Founder and Outfitter 

steve-brown-yellSteve 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.


GRL Culinary Team under Scott Myers, Executive Chef
GRL is very proud to have such a talented group of culinary individuals that believe in sourcing as much local product as possible. We have a great team that support ranches, farmers, as well as one another to create an unrivaled culiary experience for each and every guest. The GRL Team is led by Executive Chef, Scott Myer who grew up in South Hero, Vermont, and graduated from the 1996/1997 class of the New England Culinary Institute. He comes to GRL most recently from Hotel Fauchere, a Relais and Chateaux property in Milford, Pennsylvania. Scott enjoys fitness, gardening, spending time with his partner, Derry & his two dogs, as well as bowhunting and everything outdoor related. Scott specializes in Farm to Table, and is working with Brianna Dudek, our Garden Manager, on GRL's own garden.

Brianna Dudek, Reservations and Events Manager

Brianna Dudek Bio Photo 2017Brianna grew up in the suburbs of Chicago and was fortunate enough to spend the winters skiing in the Rocky Mountains, which fueled her passion for the outdoors at an early age. Interning at the University of Montana farm opened her eyes to the joys of growing her own food, and from then on, she knew she wanted to incorporate this into her future career. She soon transferred to MSU (here in Bozeman) to study Sustainable Foods & Bio-Energy Systems. At Montana State, she was President of the Human & Health Development College Honor Society, Phi Upsilon Omicron. She wears many hats at the Lodge, serving breakfast, hosting at night, and in reservations. When she graduated last May, she & Executive Chef Scott Myers designed a Kitchen Garden to provide vegetables, flowers and herbs for the Lodge restaurant. Her favorite part of her job is interacting with guests and educating them about ingredients on the menu from the Kitchen Garden. She spends her free time exploring the mountains and rivers with her best-fur friend Spec.

GRL awarded 2017

Top 25 Small Hotels in the USA

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