How to Cook Wild Game with Chef Tony Vargas
Saturday, January 18, 2025
1:00 pm
Chef Tony Vargas has been a professional chef for over 20 years. In 2005, he graduated on the President's List from Le Cordon Bleu in Scottsdale, Arizona. He began his career in Phoenix at Ocean Prime and Vogue Bistro and as an Executive Chef at Salty Senorita's. In 2017, he moved to Mullen, Nebraska to take over the Executive Chef position at Dismal River Club, a private golf and hunt club in the Nebraska Sandhills. Throughout his tenure, he had the honor of cooking for golfers, weddings and even Senator Pete Ricketts on occasion.
He discovered his passion for cooking wild game when he met John Howell, outdoor activities and hunt director at Dismal River Club. Bison, elk, white tail deer, mule deer and pheasant are some of his specialties. It was his mission of going above and beyond to care for John's special guests that led him to his current role at North Creek Ranch in October 2025. North Creek Ranch is a non-profit organization in Mullen, Nebraska. The ranch is a big game and upland bird hunting resort as well as the home to Herd Bull University.
Chef Tony Vargas's Breakout Session will demonstrate cooking techniques for different cuts of meat, bison and elk in particular. He will also discuss the benefits of brining wild game and demonstrate the important process. Attendees will all get copies of Chef Tony's famous bison meatloaf recipe!