Road to Grey Wolf Ranch along Placid Lake

Grey Wolf Ranch became a family retreat in 1975. The ensuing years brought changes, additions, and renovations. The biggest change started in 2002, when we decided to build a log building with a commercial kitchen, to provide facilities for Nicholas to cook, make products and feed our guests. It is now known as the “Lodge”.

Grey Wolf Ranch is a small and specialized guest ranch nestled between the Mission Mountains and the Bob Marshall wilderness. The property consists of a large natural meadow (home to families of Sand Hill Cranes), two creeks and numerous ponds with migrant birds, different species of fish and year round wild life. We like to think of our Ranch as a rustic with amenities.

We are a secluded base for year round activities. In the winter, cross country skiing, snowmobiling and ice fishing are right out our front door. In the spring, summer and fall, we are in touch with all the wonderful advantages of the streams, rivers and lakes that surround us. So whether it is hunting, hiking, bird watching, fishing, swimming or boating, all are within easy reach.

Our Lodge was completed in 2006. Guests may make arrangements for meals at the Lodge or they may be completely on their own in the Cub Cabin with full facilities provided.

Nicholas is one of our Chefs. He started very early in life with an interest in cooking. He grew up packing horses and was always the camp cook. He packed in California and Colorado. He spent time in Alaska working at a gold mine, as camp cook. In 1997, Nic attended the Culinary Institute of America, in Napa Valley. He achieved his B.A. in Pastries and Baking and continued his learning by taking additional courses throughout the years to round out his understanding of the culinary arts. Nicholas has been the Chef for other ranches, restaurants and catering companies, before we decided to build our own kitchens.

Shane started out very young, while attending Rocky Mountain College, spending vacation time and summers at Grey Wolf and learning his sous chef capabilities from his Uncle Nic. He has developed some excellent skills. Along with his culinary talents, Shane also spent time, during his college years, working for the Forest service, fighting fires. After graduating, he worked in Seattle in construction and remodeling. In 2003, he moved to Montana to help build the Lodge.

Ben Ott joins us with his chef capabilities and resumes. Ben attended the Suny Cobleskill College, where he took the all encompassing Professional Chef Program. He worked at numerous restaurants and ski resorts in upstate New York. Ben moved to Montana in 1997, where he continued as a Chef at other ranch establishments. Ben rounds out our wonderful staff for providing an excellent ambiance of sophistication, barbequing and just good ranch food.

Shane, Crete, Nicholas, and Ben

The other member of our group is Crete Harvey, mother of Nicholas and grandmother of Shane. Crete was born in Butte and lived in Anaconda, until the family moved to Sterling, Illinois, where her mother was born. Crete’s father was born in Great Falls. His family having moved to Anaconda, established a summer camp on Georgetown Lake in 1910. Therefore, it was natural for Crete’s family to find their own space at Grey Wolf Ranch. Crete is behind the scenes with the organization, bookkeeping and any other niche she might fill.