OUR TEAM
Chad White
Founder / Chef
With a culinary career spanning over two decades, Chad White's journey has been nothing short of remarkable. Born and raised in Spokane, he embarked on his culinary adventure during his service in the United States Navy, which began on 9/11. Fueled by his innate passion for culinary creativity, Chad swiftly transitioned from the Navy's galleys to becoming the driving force behind some of San Diego's most esteemed kitchens. Along the way, he even ventured into restaurant ownership.
However, Chad's culinary odyssey didn't stop on U.S. soil. His quest for bold and borderless flavors led him to Mexico, where he honed his skills and eventually graced the screens of Bravo's Top Chef Season 13. In 2015, Chad returned to his roots in Spokane and introduced the renowned ceviche bar, Zona Blanca, to the local dining scene. Beyond Zona Blanca, he also proudly owns and manages TTs Old Iron Brewery & Barbecue in Spokane and has lent his expertise to prestigious projects like the Mt. Spokane Ski and Snowboard Park and Arbor Crest Wine Cellars menus.
Chef Chad's commitment to culinary excellence has left an indelible mark on Spokane's gastronomic landscape. His accolades, including the Innovator of the Year award from the Washington Restaurant Association in 2018, Emerging Philanthropist recognition from United Way in 2022, and the honor of being named one of Spokane Coeur d'Alene Living Magazine's 40 Under 40 in 2022, stand as a testament to his impact. Additionally, he has been recognized as Inlander's Best Chef for six consecutive years and boasts two James Beard nominations. Impressively, Chef Chad has also raised over $100,000 for local schools, non-profits charities with a focus on women and children since 2015.
Beyond the kitchen, Chad finds solace in travel, culinary exploration, and outdoor adventures, often sharing these experiences with his cherished family and friends. His culinary prowess and dedication to his community have truly made him a standout figure in the culinary world.
Chef
Born and raised in Spokane, Washington, Chef Kiefer Jones has spent over 13 years immersed in the culinary world, building a reputation for his creativity, adaptability, and passion for innovation. A graduate of Ferris High School, Spokane Falls Community College, and Eastern Washington University, where he studied art and design, Kiefer’s artistic background seamlessly blends with his culinary craft, elevating each dish to an experience of both flavor and presentation.
Kiefer’s culinary journey began as a way to pay the bills, but it wasn’t until he worked under Chef Tony Brown at Ruins (2014–2018) that he discovered his true passion for the art of cooking. This pivotal experience ignited a drive to explore and master new techniques, eventually leading him to follow Chef Josh Grimes to Lucky You Lounge, where he played a key role in launching the kitchen. Taking over as Head Chef in 2021, Kiefer continued to refine his skills until the restaurant’s closure in 2023.
A chance collaboration with Chef Chad White soon after marked the beginning of Kiefer’s next chapter. After a one-off gig together, he joined Chad’s team at Zona Blanca, where he continued to push culinary boundaries and expand his skill set. Now, as a key member of the Trail Feast team, Kiefer brings his dedication to crafting exceptional, fire-kissed cuisine that perfectly complements the rugged beauty of the outdoors.
Known for his laid-back vibe in the high-stress kitchen environment, Kiefer’s motto, “We’ll make it work,” reflects his approach to problem-solving and teamwork. He’s driven by a commitment to delivering the best product possible, always eager to learn and adapt while fostering a calm, collaborative atmosphere.
When he’s not crafting gourmet meals, Kiefer enjoys classic rock, a cold beer, and applying his design skills to freelance graphic work for local and touring artists. His creative versatility and easygoing personality make him an indispensable part of the Trail Feast experience, ensuring every meal is as memorable as the journey itself.
Kiefer Jones
Chef
Dustin Ronspies is an accomplished chef and restaurateur, best known as the Owner and Head Chef of Art of the Table, an award-winning Seattle dining destination recognized for its inventive New American cuisine, hyperlocal sourcing, and ever-changing nine-course tasting menus.
A graduate of the Florida Culinary Institute, he finished top of his class, earned the President’s Award, and has subsequently honed his craft through 20+ years of progressive experience in the fine dining world and as a private chef to private yacht owners and ultra-high-net-worth families—including David and Julia Koch of Koch Industries and Tucker Johnson of Johnson & Johnson. Additional influences on his cooking philosophy derive from early-career experience preparing meals for a hot-air-balloon company in Beaune, France, as well as working in the kitchen of the acclaimed French restaurant Brasserie La Cigale in South Florida prior to relocation to Seattle.
At Art of the Table, Chef Ronspies cultivated a reputation for innovation and sustainability, guiding the restaurant to multiple “Best of Seattle” awards, three James Beard Award nominations, and appearances in numerous local media such as Washington Grown TV and Edible Seattle.
His expertise as a sommelier deepened the dining experience even further, allowing him to complement each course with expert wine pairings, and beyond his fine dining accolades, he also envisioned/launched an offshoot market, The Cupboard, that provided local residents with a unique assortment of curated wines, pantry goods, and prepared foods.
Today, Chef Ronspies is focused on bringing the same dedication and artistry to the dining scene throughout the Spokane and Coeur d’Alene area. With a focus on luxury catering, dinner parties, and special events, he continues to celebrate the region’s rich array of local farming, ranching, and fishing providers while simultaneously drawing inspiration from world cuisine.
Together with his wife Shannon Van Horn—a pastry chef and former GM of Art of the Table—he looks forward to continuing to promote his culinary vision and provide opportunities for audiences to embrace the power of food as a medium of connection, joy, and shared experience.
dustin ronspies
Dominic Rage
Bar Chef / Beverage Consultant
Born and raised in the heart of the Columbia Valley, Dominic Rage moved to Spokane in 2014, eager to break free from the limitations of small-town life and chase bigger opportunities. His journey into mixology began in 2018, when he discovered his passion at a small craft cocktail bar called Gaslamp. Watching the bartenders create not just drinks, but stories in a glass, Dominic was captivated by their ability to craft delicious libations while cultivating a welcoming space for everyone. One day, on a whim, the mixologist offered Dominic a chance behind the bar. Without hesitation, he quit his job and dove headfirst into the world of bartending, hungry to learn and perfect his craft.
Over the years, Dominic refined his skills in Spokane’s bustling downtown bars, absorbing knowledge from other bartenders, managers, and even chefs. In 2023, his journey led him to Chef Chad White at Zona Blanca, where he was given the freedom to make the bar his own. Inspired by Chef White’s innovative approach, Dominic began pushing the boundaries of cocktail creation, experimenting with fresh techniques, unique ingredients, and bold new flavors.
At Trail Feast, Dominic brings the same passion and creativity to every drink he serves. From freshly pressed juices to house-made syrups and infusions, every detail of his craft is rooted in hard work, accountability, and an insatiable curiosity to deliver something unforgettable. As Dominic says, “Fake it till you make it will never beat hard work and curiosity,” a philosophy he pours into every cocktail he creates.
When he’s not behind the bar, Dominic spends time with his two sons and his partner, passing on his love of cooking and baking, and teaching his boys the joy of creating in the kitchen. You’ll also find him exploring Spokane’s vibrant cocktail scene, drawing inspiration from the city’s talented mixologists.
Dominic’s dedication to his craft and his relentless drive to innovate are what make every sip at Trail Feast an adventure in itself.