Private Chef · Sheridan, Wyoming

Private Chef
in Sheridan, WyomingPolo Season · Brinton Museum · Big Horn Ranch

CIA-trained private chef on your Big Horn ranch or in your Sheridan home. Big Horn, Tongue River Valley, Story, Buffalo, Sheridan historic district. Big Horn Polo Club tournament-week residencies. Brinton Museum patron events. Fall hunting-camp programs. Polo-affiliated international culinary standards. All-Inclusive pricing. 24-hour proposal turnaround.

Call or text: (516) 996-1202
Email: steve@milehighcook.net
Serving Sheridan & the Big Horn Mountains foothills
4.9★
65+ Verified ReviewsConsistent quality, every event
24hr
Proposal TurnaroundAll-Inclusive within 24hrs
30+
Markets ServedCO · AZ · UT · WY
100%
All-InclusiveFully All-Inclusive proposals
All-Inclusive PricingCustom MenusFull Service & Cleanup4.9★ on 65+ ReviewsGroups of Any Size24-Hour Proposal
Private Chef in Sheridan, Wyoming·A Local Lens

Private Chef in Sheridan
for the polo-season ranch and the museum patron

Sheridan is northeastern Wyoming’s regional center. Historic ranching and mining town with a distinctive UHNW residential class anchored by polo wealth. The Big Horn Polo Club and Flying H Polo Club draw international polo-affiliated UHNW residents from across the US, Argentina, the UK, and continental Europe.

Layer in established multi-generational ranch families and the substantial Brinton Museum patron circle. The result is a private-chef calendar with a more international, more sophisticated culinary register than other Wyoming ranch markets. The defining Sheridan pattern is the polo-season ranch residency (May–September), layered with fall hunting-camp programs and year-round multi-generational ranch family hosting.

MileHighCook runs in-residence chef programs across Big Horn (the dominant luxury cluster, 10 miles south of Sheridan), the Tongue River Valley, Story, Buffalo (45 minutes south), Big Horn Mountains foothills ranch country, and the Sheridan historic district. The cuisine vocabulary is more European-influenced than other Wyoming ranch markets — Argentine and Continental influences alongside Western steakhouse classics elevated, ranch-to-table beef from Big Horn Mountain producers, fall game preparation, and sophisticated wine programs.

Altitude at 3,700 ft is the lowest of the Wyoming markets. The friendliest cooking calibration in the footprint. Request a custom proposal →

Also in Sheridan: Catering →Meal Prep →Get a Custom Quote →
By the Numbers
Booking Window
3-9 mo
for polo season & hunting; 4-8 weeks for one-off
Guest Range
2-16
intimate ranch dinners through 7-14 day family residencies
Neighborhoods Served
Big HornTongue River ValleyStoryBuffaloSheridan historic district
Private Chef in Sheridan, Wyoming

Ranch & Polo-Adjacent Cooking,
International Standards on Wyoming Ground

MileHighCook’s Sheridan private-chef work is on your Big Horn ranch, in your Tongue River Valley property, or at your Sheridan historic home. Not in a banquet hall. Not at a hotel restaurant. We design menus the day before service, source through Billings (the practical specialty distributor at 2 hours away), Bozeman, and SLC, and cook from your kitchen.

Daily breakfast through dinner during multi-day residencies. Polo-tournament-week chef-in-residence stays through the May–September season. Fall hunting-camp programs. Sophisticated wine programs calibrated to your cellar.

A 12-person Big Horn Polo Club tournament-weekend ranch residency. A 10-person fall hunting-camp program on a Tongue River Valley ranch. An 8-person Brinton Museum Patron after-party at a Sheridan historic home. A 16-person multi-generational Big Horn ranch family residency. Our All-Inclusive approach means one transparent quote covering chef time, ingredients, prep, service, and end-of-stay cleanup.

Planning a stay in Sheridan? Get a custom quote → All-Inclusive proposal within 24 hours of your call.

What's Included

All-Inclusive Means Everything

One number. Full transparency. No add-ons after the fact.

✓ Chef fee and all culinary labor
✓ All grocery shopping and ingredients
✓ Prep, cooking, and plating
✓ Professional table service
✓ Plate, glassware, linen & equipment rentals (when needed)
✓ Complete post-event cleanup
Private Chef Services in Sheridan

Polo-Season Ranch, Brinton Museum & Hunting Camp

01

Polo-Season Ranch Residency

May-September Big Horn Polo Club and Flying H Polo Club tournament-weekend ranch residencies. International polo-affiliated visitors expect culinary standards calibrated to Argentine, Continental European, and US polo-circuit experience. Multi-day residencies during peak tournament weekends, recurring annual arrangements with the same families and clubs.

May-September
02

Brinton Museum & Patron

Brinton Museum patron and donor events at one of Wyoming's premier Western and Native American art museums. Patron circle dinners, donor cultivation events, and museum-program hosting run year-round. Adjacent private dinners at Big Horn ranches and Sheridan town historic homes are recurring categories.

Year-Round Patron
03

Fall Hunting Camp & WYO Rodeo

September-November chef-on-ranch hunting season programs in the Big Horn Mountains foothills and the Tongue River Valley. Sheridan WYO Rodeo mid-July week corporate hospitality. Don King Days early September equestrian event hosting drawing affluent horse-community attendees.

Western-Heritage Calendar
Sample Inspirations

Every Menu, Custom-Built From Scratch

These are starting points, not packages. Most caterers and private chefs lock you into a small set of pre-built menus. We don't. Every MileHighCook menu is designed around your guests, your venue, your season, and your story. The dishes below are inspirations — what we might build for you.

Wagyu New York
Mountain Steakhouse, Elevated

Wagyu New York

Dry-aged Wagyu, charred allium purée, smoked bone marrow jus, root-vegetable hash. Could be reimagined with seasonal Colorado lamb or 14-day dry-aged ribeye.

Hokkaido Scallop Crudo
Coastal · Light · Refined

Hokkaido Scallop Crudo

Day-flown scallop, yuzu-kosho, finger lime, shiso oil. As one example of what's possible with sushi-grade fish flown in for a private dinner.

Black Truffle Risotto
Italian · Indulgent · Seasonal

Black Truffle Risotto

Carnaroli rice, aged Parmigiano, fresh black truffle shaved tableside (when in season). One direction for an Italian-inspired evening.

Whole-Roasted Cauliflower
Plant-Forward · Vibrant · Seasonal

Whole-Roasted Cauliflower

Heirloom cauliflower, brown butter dukkah, herbed labneh, charred lemon. A vegan-capable centerpiece that holds its own at any table.

Crispy Duck Breast
French Technique · Dramatic Plating

Crispy Duck Breast

Crispy-skin duck, cherry gastrique, parsnip purée, pickled mustard seed. As a starting point for a plated multi-course winter dinner.

Caviar Service
Cocktail Hour · Show-Stopping

Caviar Service

Royal Ossetra, traditional accoutrements, blini, crème fraîche. One of countless ways we can elevate a cocktail hour or welcome reception.

These are inspirations, not menus. Tell us about your event and we'll design something custom — yours, not ours.

Get a Custom Quote →
Request a Custom Quote

Tell Us About Your Sheridan Stay

A few quick details and we'll respond within 24 hours with a fully detailed, All-Inclusive proposal. Polo-season ranch residencies, Brinton Museum patron events, hunting-camp programs, and Sheridan WYO Rodeo corporate hospitality all welcome.

Or call us directly: (516) 996-1202 · Most clients prefer a 15-minute conversation.

How It Works

From Inquiry to Unforgettable Event

A premium, white-glove process from your first message to the final tasting. Built around real conversations — not marketplaces or generic templates.

01

Inquire

Submit the form above or call us directly.

Marketplaces send your inquiry to 5 vendors at once.

02

Conversation

A 15-minute call with Chef Steve to understand your event, venue, guests, and vision.

Resort F&B teams typically work through a sales coordinator.

03

Proposal

Within 24 hours: fully detailed, All-Inclusive proposal. Custom-built around your event.

Most catering proposals take 5-10 days to assemble.

04

Lock In

Once approved: structured questionnaire, contract, and (if requested) tasting scheduled.

High-volume operators often skip the questionnaire entirely.

05

Deposit & Schedule

A deposit secures your date. Walkthrough, final menu refinement, and service planning.

Concierge services often add a 20-25% markup.

The MileHighCook Difference

Three Principles, Every Event

While most marketplaces, resort F&B teams, and volume operators rely on coordinators or generic templates, every MileHighCook event is built around three principles.

One Chef. One Owner.
One Standard.

Chef Steve oversees every event personally. Not a coordinator, not a sub-contractor. The person who plans your event is the person responsible for it.

Custom From Scratch

Every menu designed around your guests, venue, season, and event style. No package menus. No locked pricing tiers. Yours, not ours.

All-Inclusive, 24-Hour

Full proposal within 24 hours of your call. One number, no add-ons. Chef fee, ingredients, service, equipment, and cleanup — all included.

As Featured In
Common Questions

Sheridan Private Chef FAQ

Everything you need to know about hiring a luxury caterer in Sheridan.

Ready to get started?

Fill out our inquiry form and we'll reach out personally within hours.

Get a Custom Quote →
For multi-day ranch residencies and polo-tournament-week chef-in-residence stays (the bulk of our Sheridan work), pricing is structured per-day and includes chef time, all ingredients (regional Big Horn Mountain producers plus Billings, Bozeman, and SLC specialty supply chains, with appropriate lead times), prep, daily service, and end-of-stay cleanup. Day rates scale with party size, meal cadence, parallel dietary menus, polo-affiliated culinary standards (more European-influenced register), and any specialty asks. Polo-tournament weekends (May-September) and fall hunting season are higher-rate windows.
Yes — polo-season ranch residency is the defining Sheridan private-chef category. The Big Horn Polo Club and Flying H Polo Club tournament weekends draw international polo-affiliated UHNW residents from the US, Argentina, the UK, and continental Europe, and the culinary standards reflect that international register: Argentine and Continental European influences, sophisticated wine programs (often Argentine Malbec and European-cellar-driven), and dietary expectations more cosmopolitan than typical Wyoming ranch markets. Recurring annual arrangements with the same families and visiting clubs are common.
Yes — Brinton Museum patron and donor hosting is a defining Sheridan year-round category. The museum is one of Wyoming's premier Western and Native American art institutions, and the patron circle drives a continuous dinner-and-event calendar. Patron-circle dinners, donor-cultivation events, museum-program hosting, and the annual major patron events anchor the cultural side of our Sheridan work.
Our All-Inclusive proposal covers chef time, all ingredients (regional Big Horn Mountain producers plus Billings, Bozeman, and SLC specialty supply chains), prep, cooking, plating, professional table service when staffing for larger dinners, equipment when needed for ranch-kitchen and mobile setups, travel from outside the region (Sheridan's distance-driven logistics), and end-of-stay or end-of-meal cleanup. No hidden fees or surcharges.
Both are Wyoming ranch markets but distinctly different in cultural register. Sheridan is polo-affiliated and Brinton-Museum-anchored — the international polo circle drives more European-influenced culinary standards (Argentine and Continental, sophisticated wine programs, more cosmopolitan dietary expectations), and the museum patron circuit anchors year-round cultural hosting. Cody is Yellowstone-adjacent and Buffalo-Bill-anchored — the cultural register is Western-heritage, the seasonal driver is fall hunting and the Cody Stampede, and the demographic skews more American-traditional. Both are part of our footprint — for the Yellowstone-and-rodeo side, see our Cody private chef page.
Yes — September-November chef-on-ranch hunting season programs in the Big Horn Mountains foothills and the Tongue River Valley are a defined category. Game preparation (elk, mule deer, antelope, upland birds), ranch-kitchen and mobile-setup execution, 12-hour-day pacing, and restaurant-level dinner standards after a full day in the field are part of our chef training rather than improvisation.
Yes — confidentiality clauses and NDAs are routine for our Sheridan work, particularly for international polo-affiliated visitors (where guest lists and household standards may include privacy expectations from their home jurisdictions), multi-generational ranch family hosting, and Brinton Museum patron-circle hosting. Tell us your standards and we'll execute accordingly.
Yes. The Sheridan client base spans American ranch tradition (Western steakhouse classics, ranch-to-table beef as the working baseline) and polo-circle international standards (Argentine, Continental European, more cosmopolitan dietary range). Gluten-free, dairy-free, nut-free, vegan parallel options, anti-inflammatory, increasingly GLP-1-aware planning, and complex layered restrictions are all standard. Polo-affiliated dietary expectations often reflect international hosting norms rather than traditional Western ranch hosting.
We serve Big Horn (the dominant luxury cluster ~10 miles south of Sheridan), the Tongue River Valley, Story, Buffalo (45 minutes south), the Big Horn Mountains foothills ranch country, and the Sheridan town historic district. Travel to remote ranch properties is built into the All-Inclusive proposal. Cody and Jackson Hole are also part of our footprint — see our Cody and Jackson Hole pages.
Multi-day Sheridan ranch residencies and polo-tournament-week stays run on real life — tournament schedules shift, weather affects ranch plans, hunting parties run long. We build that flexibility in. Daily menus and meal counts can adjust on 24 hours' notice (with the caveat that Sheridan's sourcing lead times mean some specialty asks need 48+ hours). For larger structural changes, we'll re-quote transparently.
The honest answer for Sheridan: it depends on guest count and where the meal happens. Eight to fourteen guests at a private residence almost always points toward a private chef — the cooking happens in front of guests, the menu adjusts to the table, and the cleanup is part of the engagement. Once you're above thirty guests or the venue is a private club or off-site, catering's logistics infrastructure starts pulling its weight. If you're still weighing private chef vs. catering, the comparison page lays out the tradeoffs across five dimensions and includes a short decision tool.
Service Area

Private Chef Across Sheridan & the Big Horn Foothills

Big Horn Tongue River Valley Story Buffalo Sheridan historic district Big Horn foothills
Beyond Sheridan

MileHighCook Serves 30+ Markets

The same standards, the same all-inclusive approach across Colorado, Arizona, Utah, and Wyoming.

Get a Custom Quote → Catering in Sheridan →
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Ready to Plan Your Sheridan Stay

Two Ways to Start

Send a Note

We respond within 24 hours, every time.

Or Call Directly
(516) 996-1202

Most clients prefer a 15-minute conversation. Chef Steve answers personally.

"Whether you start with a form, an email, or a call — every inquiry comes directly to me. I'd love to hear about your event."

Chef Steve — Steve Ingber, Owner & Chef
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