The Ranchers Club welcomes Marc Dunham as Chef de Cuisine.

Chef Marc brings to The Ranchers Club a strong diverse culinary background. He attended the Culinary Institute of America in Hyde Park, New York where he received multiple awards. He holds a Bachelor of Science in Nutrition from Texas State University.

Marc has worked at many of the top restaurants in New York and then returned to his native Texas to help open Austin’s Asti Trattoria. He has an extensive teaching background having served as the Executive Chef at Texas Culinary Academy’s Ventana and Bleu River Grille. Marc holds the Certified Culinary Professional credential from the International Association of Culinary Professionals.

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House Recipes:

Pistol Pete Pecan Ball

• Homemade Vanilla Ice Cream
• Pecans, chopped small
• Hot Fudge Sauce
• Caramel Sauce
• Cinnamon

Make small round balls of ice cream and place them into the freezer to harden. After the ice cream balls are hard roll them in the small chopped pecans and return to the freezer. Prior to serving, heat the hot fudge and caramel sauce, then drizzle a little of each on the dish. Place the pecan ball on top of the sauces, drizzle with a little more sauce and sprinkle with a dash of the cinnamon