A Special Chefs Collaboration Dinner
From High Desert to Big Sky
A Relais & Châteaux Chef’s Collaboration Dinner
Mii amo Executive Chef Zach Woodworth welcomes Chef Jake Leatherman of Triple Creek Ranch, Montana for a one-night culinary experience. This collaboration brings together two Relais & Châteaux chefs connected by shared values.
Though shaped by different environments, both chefs cook with the same intention, sourcing local ingredients, honoring seasonal rhythm, and nourishment that feels both refined and grounding, supporting overall wellbeing.
Chef Leatherman will showcase the flavors and products of Montana, while Chef Woodworth highlights local proteins alongside plant-forward and vegan elements that reflect Mii amo’s culinary philosophy. The collaboration is also rooted in Triple Creek Ranch’s focus on mountain wellness, a natural alignment with Mii amo’s holistic approach to dining.
Join us for a menu that unfolds as a dialogue between these distinct regions. Together, Chefs Woodworth and Leatherman present a shared expression of Relais & Châteaux hospitality, where sense of place, partnership, and wellness come together at the table. Meet the Chefs
February 25th, 2026
Hummingbird at Mii amo
Seatings available from 5:00 PM – 8:30 PM
$135++ per person | $100++ optional wine pairing
*This exclusive dinner is included with the Mii amo Journey guest package (wine pairing not included). No reservations are required for Journey guests.
Enchantment guests, we invite you to make your reservations below or call 928.203.8569 to savor this rare collaboration and indulge in a culinary journey that brings Southern roots to the fine-dining stage. Limited seating available. Available exclusively to Mii amo and Enchantment guests.
Menu
Amuse Bouche
venison tartare, serrano peppers
capers, sunchoke purée, huckleberry-beet sauce
crispy brussel leaves (GF, DF)
Ravioli
ricotta cheese, caramelized onion, basil pesto
butternut squash, black truffle (VEG)
Fish
smoked Idaho rainbow trout, white shoyu-pilsner glaze
avocado-truffle crab salad, micro coriander, caviar
Poultry
grilled quail knots and breast, pumpkin-brown butter purée
pancetta and date marinated lentils, pistachio dukkah
madeira wine sauce (GF, N)
Beef
K4 Ranch NY strip steak, english pea purée
maitake mushroom, demi glaze (GF)
Dessert
Vegan avocado chocolate mousse
almond cacao nib crumble (V)
VEG - vegetarian | V — vegan | GF — Gluten-free | N — contains nuts
Meet Jake Leatherman
Triple Creek Ranch Executive Chef
A native of Cincinnati, Ohio, Jacob Leatherman found his calling to cuisine while a student at Ohio State University. He enrolled in the renowned French Culinary institute in New York City and embraced his new career with a passion. Upon graduation he worked in French restaurants in Cincinnati, but the siren song of the mountains & rivers called to this avid fly-fisherman, prompting him to move out west to the Rocky Mountains. There he secured a position as Sous Chef at the Home Ranch, a Relais & Châteaux luxury ranch resort in Clark, Colorado.
In 2005, Chef Jake joined Triple Creek Ranch as Executive Sous Chef and quickly became an indispensable asset to the restaurant, bringing his exquisite palate and creativity to everything he touched. In February 2006 he was named Executive Chef, and in 2013 was given the prestigious opportunity to debut at New York’s James Beard House.
Since then Jake has settled into mountain living at its finest, often found heading out to the river for fishing in the morning, then delighting guests with his refined contemporary cuisine in the evening. Introducing an inventive new menu daily, Jake’s finely tuned and adventurous palate informs a diverse menu showcasing distinctive flavors and imaginative presentation, serving menus highlighting local terroir fused with an indulgently luxurious twist. He believes the most flavorful cuisine is made simply with the best, highest quality products and he considers it part of his job to inspire and educate guests about the bounty that surrounds us in the Bitterroot Valley.
Meet Zach Woodworth
Mii amo Executive Chef
Zach Woodworth, Executive Chef at Hummingbird at Mii amo, brings nearly a decade of fine dining and luxury resort experience. Originally from Hudson, NY, he has honed his craft at renowned Relais & Châteaux properties such as Blantyre in the Berkshires, Old Edwards Inn & Spa, and the five-star Le Bristol in Paris.
Chef Zach’s philosophy is rooted in simplicity perfected, utilizing clean ingredients that reflect a deep respect for the land and food sources, featuring Arizona purveyors like K4 Copper State Beef and Hayden Flour Mills grains. He seeks to create an inviting dining experience where guests feel welcomed like family, offering comfort and familiarity while nourishing them in every way—mind, body, and spirit.