A PASSION FOR CULINARY EXCELLENCE

At The Ridge, everything on the menu is prepared from scratch using fresh, local products as much as possible. The emphasis is on simple, nutritious ingredients sustainably sourced. The result is incredibly good food beautifully presented.

Choice is always on the menu with multiple dining venues offering fast-casual, casual, and fine dining experiences. And if you want a little something extra added to your plate, just ask. Just because it doesn’t appear on the menu doesn’t mean we can’t prepare it. We’re here to serve you.

WHAT WE BRING TO THE TABLE:

SUSTAINABLE INGREDIENTS AT COTTONWOOD
SUSTAINABLE INGREDIENTS AT FOOTHILL
SUSTAINABLE INGREDIENTS AT PINEHURST
FARMER BROTHERS 2020 SUSTAINABILITY REPORT

SAMPLE OUR MENUS

FEATURED COMMUNITY COCKTAIL

The Ridge Foothill
cocktail
Bourbon Peach Splash
Bourbon – 1.5 ounce (adjust to your liking)
Peach Slices – 1 slice for garnish
Peach Preserve – 1 tbsp
Ginger Beer – 6 ounces

SEE WHAT’S COOKING

Keep up with our latest culinary news and events.

Pinehurst Chef Showdown: October 12, 2021

MEET OUR TEAM

Chesney King

Chesney King

Executive Chef, The Ridge Pinehurst

Chef Chesney is a classically-trained and award-winning chef who joined the Morrison team in 2013. He’s passionate about high quality ingredients and believes Colorado produces the best lamb in the world. He also thinks people who use utensils while eating chicken wings can’t be trusted.

Roe Sagun

Roe Sagun

Culinary Director, The Ridge Foothill

Roe was born in Cebu, Philippines and raised in the suburbs of New York where she graduated from the Culinary Institute of America at Hyde Park with a degree in Hospitality Management. After a working at Ridgewood Country in New Jersey, she moved to Utah where she ran corporate cafés and hospitals for Thomas Cuisine Management.  Roe now brings her culinary expertise to The Ridge Foothill. She enjoys spending time with her spouse, son, cat and dog camping, cooking and off-roading.

Jackie Pappas

Jackie Pappas

Culinary Director, The Ridge Cottonwood

A Utah resident for more than 30 years, Jackie has refined her culinary expertise through positions in various verticals in the industry from food manufacturing to restaurant management to being the Catering Chef at the Utah State Capitol. A “foodie” herself, Jackie knows that great food is the best way to get to residents’ hearts. Jackie is personable and genuine and will work hard to keep residents happy. She holds an Associate in Applied Science in Culinary Arts and Hospitality Management from Salt Lake Community College’s Culinary Institute. Friends and family are important to Jackie and she loves spending time with them when not at work.

WANT TO LEARN MORE?

COTTONWOOD — HOLLADAY, UT
FOOTHILL — SALT LAKE CITY, UT
PINEHURST — DENVER, CO

 

Use the form below to learn more about our dining venues and commitment to resident satisfaction at each of our communities.