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VIDEO * A Kitchen Reborn: One Chef’s Mission to Restore Fine Dining at The Lodge — and Train Who Comes Next

Fresh fare, elbow grease and ghost busting: How Chef Richard Lepree resurrects an iconic restaurant

Step inside the kitchen at 1899 at the Lodge at Cloudcroft, where Executive Chef Richard Lepree and his team are writing the next chapter for one of the Southwest’s most storied hotels.

In this short original film, DREW GAINES takes you into the kitchen as the team prepares a tasting dinner for a group of Cloudcroft locals. You’ll hear Lepree explain the difference between a cook and a chef using nothing but a tomato. You’ll watch sous chef Caelan Bickel, who grew up on green chili and Texas food, describe the adventure of learning a new way to think about ingredients. And you’ll see a kitchen where everyone has a voice — where the newest menu is the first one the entire team helped create.

Lepree is a 34-year veteran of the culinary business who trained in Michelin kitchens. He leads a young brigade of Cloudcroft-grown chefs who share his passion for cooking from scratch. Together, they’ve built a seasonal menu featuring ahi ceviche, prime New York strips, elk backstrap, and mussels over handmade pasta — all prepared fresh, locally sourced (when the seasons allow), and made with care.

Lepree calls The Lodge his last kitchen, and he means it as a compliment. After saying goodbye to Rebecca’s, and ushering in 1899, he is leaving his mark on the historic hotel. The restaurant is the culmination of his decades of cooking across two countries. Now, he’s pouring that experience into a team he hopes will carry it forward long after he steps away from the line.

Chef Richard Lepree by Bre Hope Media

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