Meet the Chef
Chef Peter Robertson
Peter Robertson’s path to the kitchen began long before he ever stepped into a professional one. Growing up with a deep appreciation for food, open landscapes, and time spent outdoors, he learned early on that the best meals come from simple ingredients handled with care. Those early experiences shaped both his cooking style and his connection to the places where land, water, and food meet.
Peter formally pursued cooking at the Culinary Institute of America in Hyde Park, New York, where he trained in classical technique and developed the disciplined, ingredient-driven approach that continues to define his food today. After graduation, he cooked in kitchens that emphasized seasonality, precision, and scratch-made cooking, eventually expanding his work beyond restaurants and into agriculture. This led to the creation of Bridge Farm, his own working farm on Long Island, where he grew vegetables, herbs, and specialty crops for local chefs. Farming deepened Peter’s understanding of ingredients from seed to plate and solidified his belief that great cooking starts long before it reaches the kitchen.
Alongside his culinary career, Peter pursued another lifelong passion—fly fishing. He spent years traveling to rivers across the country, studying water, honing his skills, and finding a sense of home in the landscapes of the American West. That pull eventually led him to the University of Montana in Missoula, where he continued to immerse himself in the outdoors, the culture, and the Western way of life. Montana’s rivers, mountains, and open spaces left a lasting impact and tied his culinary life and outdoor life together in a way no other place had.
Those parallel paths—cooking and fishing—naturally converged in the world of lodge cuisine. Montana offered the ideal setting: a place where food, landscape, and hospitality are inseparable. Peter’s clean, bold, seasonal style fit seamlessly into the lodge experience, where anglers need hearty, thoughtful meals that reflect the environment they’re here to enjoy.
Today, Peter brings his background as a chef, farmer, and angler to the Complete Fly Fisher kitchen. His menus draw from both his classical training and his understanding of Western ingredients: early-morning breakfasts built to fuel long days, river lunches made with care, and dinners that combine refined technique with the flavors of the region. Whether preparing local trout, slow-braised meats, or produce sourced from Montana growers, Peter’s goal is always the same—to create meals that honor this place and make every day one to remember.
Preparation & presentation of fine dining is a team sport at the Complete Fly Fisher. We hope you get to experience the incredible meals that make the Big Hole River days so “complete.”