Chef Barrie
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OUR STORY
Montana native, Chef Barrie . . .
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has more than 30+ years of experience in the food industry as a chef and former owner of acclaimed fine dining restaurant Sydney’s Mountain Bistro - West Yellowstone in the Big Sky Montana area. Her former restaurant has been featured in Wine Enthusiast magazine and in various write-ups in the New York Times restaurant review, Fodor’s and USA Today, just to name a few, and she has served clientele from celebrities to former presidents and their staff.

Chef Barrie is a 3rd Generation Montanan and was born and raised in Eastern Montana on the Ft. Peck Assiniboine and Sioux Reservation, where her interests, talents, and passions developed for the culinary arts.

She continues her private chef and catering business in South Central Montana (Red Lodge/Billings area), Western Montana (Missoula area), and beyond, bringing her passion of locally sourced and foraged, yet rustically refined foods, to her clients. 

She has recently added 'author' to her repertoire of skills and her bestselling and award-winning cookbook, "The Big Sky Bounty Cookbook - Local Ingredients and Rustic Recipes", won the National Indie Excellence Award and the Firebird Award for Best Regional Cookbook. The book is a compilation of Montana history and personal stories with Chef Barrie's favorite childhood recipes, recipes from friends and family, and recipes created throughout her career. The cookbook is available at your Local Bookstores, Arcadia Publishing or nationwide through Amazon, Barns and Noble, and Books-A-Million

 

Chef Barrie lives in Red Lodge, MT. She has an all-natural salad dressing company, Sydney's Bistro Dressings, which is packaged and produced locally in Red Lodge that she runs with her daughter Sydney. Barrie is a New York Journal of Books Review Panelist reviewing cookbooks and is active in the Beartooth Elks Lodge #534 serving as their National Veterans Service Commission Chair.


 

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Chef Barrie Boulds has utilized ingredients raised, harvested, grown, picked, hunted, and fished throughout the hundreds of years in Montana and she has prepared ingredients in ways that combine traditional and contemporary cooking techniques. Chef Boulds' inspirations come from techniques used around the world, including those from France, Asia, Italy, Spain, and Native American traditions. From these inspirations, she creates recipes for you to enjoy throughout the seasons. Following these recipes, you can bring out the true flavors of Montana history and the quality of local ingredients."

Executive Chef Eric Trager, excerpt from forward "The Big Sky Bounty Cookbook - Local Ingredients and Rustic Recipes."