Chef Aidan Daugherty has a passion for the unique. As Executive Chef of the Historic King Ranch located in Kingsville, Texas, he gets every opportunity to test his creativity. From butchering fresh wild game to catching local fish, all sourced on the iconic ranch, Chef Aidan’s specialty is Ranch‐to‐Table cuisine with a South Texas flair. He leads a team of professionals that prepare meals for small intimate family gatherings to large corporate events. Chef Aidan’s passion for uniqueness is fueled by the many camp cooks where open flame, cast iron, cooking results in hearty, rustic spreads for the ranch’s many guests. Aidan earned a bachelor’s degree from the Culinary Institute of America and has over 22 years of culinary experience. He is a devoted husband and father to four. In his spare time, he cooks for local charity events, serves as a restaurant consultant, keeps bees, and is a wine enthusiast.


Carlyle is the Culinary Director for MaieB Hospitality in Austin, TX. He leads the culinary teams at Olamaie, Maie Day, Little Ola’s Biscuits, and Gimme Burger. Carlyle was a 2017 James Beard nominee in the Outstanding Baker category for his work at Anchorage’s Fire Island Rustic Bakeshop. He holds a culinary degree from the Culinary Institute of America at Greystone. Growing up in rural South Carolina, he developed an appreciation for lowcountry cuisine from his grandmother.  When he is not judging food truck competitions, he can be found bouncing down the road with his mobile bread oven and hanging out with his wife and three children in Driftwood, TX.


Levi is the Executive Chef of Taylor Sheridan’s Bosque Ranch, & 6666’s Ranch. Former Sous Chef, Reata Restaurants, Alpine & Fort Worth. Spent time in Marfa, Texas cooking under Chef Seth Siegel-Gardner, learning how to cook on a live fire.

Levi cooked for Yellowstone Cowboy Camp (Season 5).  His focus is Chef driven, elevated Cowboy Cuisine with live fire techniques.