Culinary Team | Paws Up Montana

Meet the Culinary Team

Behind every unforgettable dining experience at Paws Up is a team driven by passion, creativity, and a deep love for hospitality. From thoughtfully crafted dishes to warm, attentive service, our culinary team brings the flavors of the American West to life across every table, campfire, and gathering. Their dedication to exceptional ingredients, elevated experiences, and genuine connection is what makes dining at Paws Up truly memorable.

Bret Edlund

Executive Chef Bret Edlund enriches the Paws Up Montana culinary landscape with vibrant, locally inspired dishes. Highlights include Rocky Mountain elk tartare and smoked Snake River beef picanha. Prior to Paws Up, Bret contributed to the launch of Crawford and Son and refined his craft alongside esteemed chefs like Scott Crawford and Paul Kahan. A graduate of New England Culinary Institute, Bret’s diverse expertise brings dynamic flavors to the elegant Western dining scene.

Krystle Swenson

Krystle Swenson, Executive Pastry Chef at Paws Up Montana, discovered her love for pastries in her home state of Hawaii. She honed her skills working at Pebble Beach, Bernardus Lodge in California, Blackbird in Chicago, and Crawford Hospitality in North Carolina. In 2021, Krystle became the opening pastry chef at Paws Up Montana’s Green O and is now the Executive pastry chef at Paws Up Montana. She is a two-time nominee for Outstanding Pastry Chef by the James Beard Foundation: in 2020, she was nominated for her work at Crawford Hospitality in Raleigh, NC, and, in 2022, she was nominated for her work at Social Haus at Paws Up in Greenough, MT. Krystle’s journey continues to sweeten Paws Up Montana with her creative and innovative desserts.

Andrew Garrison

Andrew Garrison, Executive Chef at Paws Up Montana’s Social Haus at Green O, is a distinguished culinary talent with a deep appreciation for the Pacific Northwest’s natural bounty. A graduate of Le Cordon Bleu in Minneapolis/St. Paul, Andrew has honed his skills at top Oregon locations such as The Jory, Salishan, and Headlands Lodge. Renowned for his foraging-inspired dishes, whole-animal butchery, and intricate pairings, his farm- and sea-to-table philosophy tells the rich story of the region. Andrew is not only a creator of elegant yet accessible menus but also a dedicated mentor and community advocate, championing sustainable sourcing, culinary collaboration, and memorable dining experiences.

Ben Scott

Ben Scott, the Executive Chef of Shed at Paws Up Montana, elevates live-fire cooking and BBQ to an art form. His ten-year journey at Paws Up includes roles as line cook, private chef, and sous chef, culminating in his leadership at Shed, a restaurant dedicated to celebrating this quintessentially American cuisine.

Matthew Bell

Chef Matthew Bell, a Montana native brings 27 years of honing his culinary expertise to his role as Executive Chef of Special Events at Paws Up Montana. Influenced by Southern culinary traditions, his notable achievements include opening the acclaimed restaurant South on Main in Little Rock and leading culinary programs at Nashville’s 21C Hotel and Gray & Dudley.