Kimpton Armory Hotel, Executive Chef Steven De Bruyn
Executive Chef Steven De Bruyn brings a rich international perspective to the Kimpton Armory culinary team, overseeing Fielding’s, Sky Shed, and Tune Up. Originally from Belgium, De Bruyn graduated with highest honors from Hotel School “Ter Duinen” in Koksijde, one of the most prestigious culinary academies in his home country. He went on to refine his classical training at the two-Michelin-starred Claude Dupont in Brussels before leading the kitchen at the elegant Parisian restaurant Jean-Claude Ferrero.
His culinary career has taken him across the globe—from Club Med resorts in Bermuda, Switzerland, Florida, and Turks and Caicos to two fine dining restaurants back home in Belgium. In 1994, he moved to the United States, beginning as Sous Chef at the historic Garden City Hotel in Long Island. Within just a few years, he was promoted to Executive Chef and Wine Director of The Polo Grill, where his work earned an “Excellent” rating from The New York Times.
After leading culinary operations at the New York Athletic Club and reopening their exclusive MDR restaurant, De Bruyn took on a private chef role for a New York City family—crafting custom, health-forward meals across eight properties nationwide, including several ranches in Montana and a remote retreat in Wyoming. His ability to adapt to dietary needs and delight even the most discerning guests is a signature of his style.
In November 2022, De Bruyn moved to Jackson Hole, Wyoming, to serve as Executive Chef for Jackson Hole Mountain Resort, where he oversaw operations for 11 dining outlets ranging from casual après-ski venues to high-end culinary experiences.
Now based in Bozeman, Chef De Bruyn brings his deep respect for seasonal cooking, refined technique, and global flavor to every dish. He’s passionate about working with Montana’s local producers and creating menus that reflect both the landscape and the people who shape it.