Meet Keith Wells
A modern day ‘Renaissance Man’, Keith Wells personifies the term. He served 22 years in the Marine Corps.
Keith is rancher and cattleman, photographer, artist and chef, and is someone who lives out his passions each and every day.
“Growing up in Texas, grilling was a part of life,” he says. “I have always been fascinated with bringing the world of beautiful food together with the art of working with fire.”
Upon moving to Colorado nearly 30 years ago, he settled into the ranching lifestyle and started doing Chuckwagon meals.
Over the years, Keith has developed some of the most unique menus for his custom Chuckwagon experiences.
From down to earth biscuits and gravy to fresh Rocky Mountain trout with sweet potato and goat cheese in cast iron.
“ My favorites are Cowboy Cut steaks- just fire and meat.”
Keith lives each day to the fullest guided by strong core values and principles that he takes into each area of his life.
“Keith is an exceptional human being,” says his longtime friends. “He’s one of a kind. An evening around the fire with Keith is an evening you won’t soon forget.”
Keith Wells rides for the Three Quarter Circles brand.
Chuckwagon Menu & Options
Fire – it’s all about the fire.
Whether one is cooking biscuits or a cowboy rib-eye, it’s all about the fire.
Cowboy Cooking takes time, patience, and strong constitution. It is not a style of cooking that one can walk away from for any period of time once the meal preparation has started.
Fire, heat, and a patient hand and head are at the heart of great cowboy cooking.
Doesn’t hurt to have great company and some good ‘spirits’.
Keith Wells’ ‘food philosophy’ is one of sincere support for the local producers, farmers and ranchers. “Knowing where your food comes from is a priority to me,” says Wells. “Partnering with Colorado based suppliers such as Ranch Food Direct are part of what my clients appreciate.”