Kiley Morris - Resident Ranch Chef
Kiley Morris joined the Monte Cruz Ranch in 2011. She grew up in a family of hunters in South Texas. She has had a passion for cooking since she was a little girl making banana nut bread in her Mom's kitchen. After graduating from Le Cordon Bleu Culinary School in Austin, Texas she had an internship in Vail, Colorado which sparked her interest in travel. She cooked in a resort in Germany for two years and has travelled throughout Australia, Europe, India and Nepal learning about other countries cuisine. She likes to pull inspiration from her travels while making up new menu items. Some of her favorite dishes include Bacon Wrapped Red Stag Backstrap, Pistachio Crusted Porkloin and Chicken Fried Venison alongside homemade sides and desserts.