Meet Our Chef

The Chef’s vision at the Lodge is “to bring the bounty of the farmhouse table into the refined rusticity of RT Lodge, creating a cuisine that celebrates the bounty of East Tennessee and preserves the traditions and simple reverence of country cooking”.

Rick Mace joined RT Lodge as Executive Chef in December, 2009 from the Michelin-Starred Daniel Boulud Brasserie at the luxurious Wynn Resort in Las Vegas. There, Mace was mentored over three years by Boulud, rising from the ranks to earn the title of Chef de Cuisine. While there, he shared in Daniel’s vision of pairing traditional French cuisine with simple American influences, and cooking “good, simple food” to the rhythm of the seasons.

Mace’s culinary interests blend his rural-Ohio family-farm roots with a global perspective gained traveling the world with his father, a career military man. Early on, his interest in cuisine became quite serious, leading him to pursue a formal education in culinary arts from the acclaimed New England Culinary Institute. While there, he amassed numerous accolades, including the NECI Faculty Award for Leadership. Mace’s career path has lead him through an array of culinary arenas, including Indiana Downs Race Park, the award-winning Butler’s Restaurant at the Inn at Essex, and San Diego's Barona Resort and Casino, in addition to his recent Las Vegas experience. Mace demonstrates a broad collection of talents, including his particularly unique mastery of handcrafted artisanal foodstuffs. Beyond boutique, Mace has a solid reputation for orchestrating grand events.