OUR MOTTO

CHEF-OWNED AND INSPIRED. SEASONAL AND LOCAL.

CHEF

THORNTON

Chef Thornton has a distinguished 30-year culinary career working at some of the world’s top luxury hotels and resorts. From Southern California’s Five Star, Five Diamond, St. Regis Monarch Beach in Dana Point, to the Fairmont Royal York Hotel in Toronto, home to the largest hotel kitchen in Canada, and previously held positions at Fairmont Hotel MacDonald in Edmonton, Alberta; Fairmont Southampton in Bermuda; the historic Fairmont Chateau Laurier on the Rideau Canal; and Fairmont Orchid on the Big Island of Hawaii.


Most recently leading the food and beverage program transformation at Bass Pro Shops, Big Cedar Lodge, America's premier wilderness resort, where he oversaw a team of 650 colleagues and over a dozen food and beverage offerings. From the reworking of Top of the Rock’s Osage Restaurant into a world-class Steak house; to the reopening of the historic Worman House as a French Bistro; opening Tale Tales, Bar and Grill in Hollister to the kitchen design and construction of the newly opened Finely Farms, Ozark Mill and Garrison restaurants, Chef Thornton has brought world-class dining to the Ozarks.

CHEF COLLIN P. THORNTON


VOLUNTEER WORK, AWARDS AND ACHIEVEMENTS

  • 2014 GRAND CHAMPION ROYAL WINTER FAIR, INTERNATIONAL CHEF CHALLENGE, Toronto, Canada
  • 2014 LES TOQUES BLANCHES, House of compassion volunteer fundraising event and silent auction
  • 2013 GRAND CHAMPION ROYAL WINTER FAIR, CHEF’S CHALLENGE, Toronto, Canada
  • 2013 LES TOQUES BLANCHES, House of compassion volunteer fundraising event, and silent auction
  • 2012 SEMI FINAL CHAMPION ROYAL WINTER FAIR CULINARY CHALLENGE, Toronto, Canada
  • 2012 LES TOQUES BLANCHES, House of compassion volunteer fundraising event and silent auction
  • 2010 ADVISORY COUNCIL MEMBER FOR THE UNIVERSITY OF HAWAII, EAST HAWAII CULINARY ARTS PROGRAM
  • 2010 GUEST CHEF FOR “NOBLE CHEF” MAUI, HAWAII CULINARY ACADEMY 2007 CORDON BLEU CULINARY SCHOOL JUDGE
  • 2006 OTTAWA MISSION DONATION CHAMPION
  • 2005 COACH FOR ROYAL YORK’S ESCOFFIER COMPETITION TEAM
  • COACH FOR APPRENTICES KNORR COMPETITION
  • TORONTO TASTE CHARITY EVENT
  • 2004 AGRICULTURAL FOOD SHOW DEMONSTRATION, Toronto
  • SECOND HARVEST CHARITY ANNUAL CHRISTMAS DINNER
  • 2002 CHEF’S SHOP CHARITY BENEFIT FOOD DEMONSTRATIONS, Bermuda
  • 1999 CAYMAN ISLANDS NATIONAL CULINARY TEAM CAPTAIN
  • 1998 BEST OF SHOW – CHEF/COMMIS COMPETITION, Best of the Caribbean, Miami U.S.A.
  • 1998 GOLD MEDAL – CHEF/COMMIS COMPETITION, Best of the Caribbean, Miami, U.S.A.
  • 1998 MOST CREATIVE POULTRY DISH –Best of the Caribbean, Miami, U.S.A.
  • 1998 CAYMAN ISLANDS NATIONAL TEAM MEMBER
  • 1998 CHEF OF THE YEAR – Cayman Islands National Culinary Salon 

EXECUTIVE CHEF

Nathanael Parnell

Chef Nate, a graduate of Texas Culinary Academy, is an established Chef with almost 20 years of experience in the hospitality industry. His career has spanned across the US from Seatle, WA to San Antonio, TX, Austin, TX and New Orleans, LA with Hyatt Hotels and Resorts. His Classical training and experiences in Farm to Table restaurants, Fine Dining and Steakhouses will be invaluable to the Chef team as he leads brigade of talented Culinarians focused on bringing world class cuisine and experiences to the Ozarks. His past 3 years brought him to the Branson area as Executive Chef for the Top of the Rock, Johhny Morris Nature resorts and Big Cedar Lodge here in Ridgedale Missouri. 


"I'm excited to be a part of this exciting venture bringing high-quality Food and Beverage experiences to the Branson Landing for Locals and visitors; with Chef Thornton at the helm, we'll be able to bring world-class cuisine to the Ozarks", Chef Nate

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