Buck’s T-4 Lodging & Dining

Specialties

The restaurant at Buck’s T-​4 has been recognized as among the finest in Montana and the skiing community. Chef Chris Kimmel brings together a unique combination of traditional local ingredients and classic culinary techniques. The menu features wild game, hand-​cut steaks, local trout and daily specialties. Extensive award-​winning wine list with over 200 selections. Ask any local – no visit to Big Sky is complete without sampling the latest creations at Buck’s.

History

Established in 1946.

Among the first establishments in Big Sky, Buck’s T-​4 began as a hunting lodge that was opened by Buck and Helen Knight in 1946. By setting-​up a sawmill on the property and skidding the timber by horseback, the Knights constructed the first buildings and opened for hunters at a rate of $ 12 a day for lodging, meals, a horse, and a guide. In 1950, to appeal to a larger clientele, the Knights converted two of the cabins into the present lounge and bar. With Buck behind the bar and Helen in the kitchen, Buck’s T-​4 became a favorite watering hole and eating establishment for locals, hunters, and tourists headed for Yellowstone National Park.

Over time, Buck’s T-4’s restaurant has evolved from a hunter’s simple fare to acclaimed fine dining and has been featured in many culinary and travel magazines. In 1999, Buck’s T-​4 team of chefs led by today’s Director of Food and Beverage Chuck Schommer was invited to prepare a wild game dinner for the James Beard Foundation in New York.

Meet the Business Owner

Chuck S.

Business Owner

Chuck Schommer began his career in the culinary arts on Minnesota in 1979. Upon his graduation from the Culinary Arts Program at the Hennepin Technical Center in the Fall of 1980, Schommer continued to amass his considerable experience throughout the West and Midwest. Working with such renowned local greats as Neil Navratil, Steve Strandberg and Bön Lon Toy, he quickly attained proficiency in all aspects of fine cooking.

Schommer has gone on to create and produce one of the finest and most unique menus in the West. Recognized by the likes of Gourmet and Bön Appetit magazines, as well as the New York Times and the Chicago Tribune, Schommer’s creations have attracted attention throughout the nation.

In 1999, Chef Schommer was honored as the first chef from Montana to be invited to prepare a special presentation dinner for the prestigious James Beard Foundation in New York City. Schommer and his staff traveled to New York and served a Montana-​themed wild game dinner.