Magazine profiles alumni chef plying his passion in Wyoming
Published 09.05.2023
Penn College culinary arts & systems and baking & pastry arts grad Dylan Therrien, ’18, has found a culinary playground at Brush Creek Ranch, where he is executive sous chef in the luxury resort’s fine-dining restaurant.
His work at the 30,000-acre Wyoming destination is featured in the August-September issue of Covey Rise, “a distinctive magazine devoted to the upland sporting lifestyle.” The article is titled “Passion to Plate in the Great American West.”
At Brush Creek, Therrien works with herbs and vegetables grown in the ranch’s greenhouse, cheese made in its creamery using milk from its goats, spirits from its distillery, and Wagyu beef raised on-site. And he shares his passion with the resort’s guests: He teaches classes in pasta making, butchery and grilling, and healthy eating.
“I love it,” he told writer Mary Kate Hughes. “I love seeing the wow factor on their faces. At the end of the day, that’s what makes me happy.”
While a student, Therrien, a native of Reading, completed several Kentucky Derby internships, helped staff the kitchens at the 2018 Breeders’ Cup, assisted on-stage chefs at the Pennsylvania Farm Show, was inducted into Phi Theta Kappa, received the Jones Dairy Farm Culinary Scholarship, and completed a summer internship at a luxury hotel and spa in the French Riviera.