Executive Chef

As Executive Chef we will have a wonderful mix of our long standing traditional camp meals along side Rudy’s flare for Fresh foods, innovative menu choices with southwest flare, scratch baking and his wild and crazy spice kit. Rudy will plan the summer Nash menu and assist our program and wilderness teams in planning Trail menu’s by working with area vendors to make sure the food is of high nutritional value at a reasonable price and on time for all of Camp’s programs! With more than 30 years of culinary experience from restaurants, hotels, country clubs, cruise ship and camps, Rudy brings a tremendous amount of experience to our food service operations.



What a great treat to see 12 advanced trips come in and learn about the trail experiences of each of them. They start at camp, go off on a well planned and executed long wilderness experience, and return to camp on the same day, 12 different groups. No one else does this!
K. H.