Executive Chef: Nick Mehmke

Nick Mehmke, Executive Chef at The Grand Union Hotel’s Union Grille in Fort Benton is a fifth generation Montanan who knew early on that he enjoyed creating food to please his family and friends.

Nick was born and raised on a farm and ranch 8 miles east of Great Falls that his family continues to operate. His grandfather founded and operates the famous Mehmke Steam Museum east of Great Falls where early steam operated farm equipment can be seen that still work.

Nick attended Western Culinary Institute in Portland, OR, a Le Cordon Blue institution from which he graduated in 2001.

Before moving to Fort Benton, Chef Nick had the opportunity to work under Chef Thomas Donohoe where he was exposed to a style of cooking that fused locally grown and conscientiously raised products with unique culinary influences to create a flavorful menu. During seasonal breaks, Nick traveled to Yountville, CA to work at the French Laundry where he trained under the tutelage of star chef, Thomas Keller considered to be one of the top chefs in America.

In November 2006, Chef Nick joined the Grand Union Hotel as Executive Chef of the Union Grille continuing their focus of Montana Regional Cuisine. Drawing on his culinary training and experiences, Nick is offering culinary delicacies using many local products from farms and ranches nearby including fresh produce and a variety of meats uniquely prepared and presented. Chef Mehmke uses the freshest fish and produce possible, so the menu changes according to the seasons.

His bar menu has also received rave reviews offering a variety of specials including: fresh nightly pasta, homemade pizza of the night, and the famous Union burger on a homemade Foccacia bun.

Outside of creating culinary masterpieces, Nick enjoys spending time with wife, Kristie and Tristin, their 3-year-old son. Nick is also an avid gardener and outdoorsman and enjoys being close to family.

• Union Grille Restaurant
• Meet Our Chef
• Dining Menu
• Wine Menu