Dine at Stanly Ranch Fresh from the earth fulfillment

Whether in need of a comforting burger and beer, or a classic old-fashioned to get you through the rest of the work week, make Bear your go-to. Join us at Stanly for special local offerings, available daily every week.

Overseeing the chef’s garden, and working in true collaboration with the culinary team will be Farm Director Nick Runkle, who brings extensive experience in sustainable agriculture education and event programming. Runkle most recently designed, planted and maintained the culinary garden at Sagra Farms, working alongside chef Alan Tsu and Sagra co-founder and Stone Barns crops director, Jason Grauer. As the onsite culinary farmer, he will ensure that the kitchen has access to produce that would otherwise be challenging to source. Runkle plans to cultivate plants that can be harvested at different stages in their life cycles, as well as perform soil analysis in order to create a program that is truly regenerative.

Executive Chef Garrison Price brings a deep interest in sustainable agriculture as well as professional expertise gained from working with some of the industry’s most notable chefs at fine dining destinations throughout the United States. His career highlights include three years as executive chef of New York’s beloved il Buco Alimentari & Vineria. Prior to that, he headed up the kitchen of the botanically-focused il Fiorista. Price found inspiration and mentorship working under Jean-Georges Vongerichten at Hawaii’s Kauai Grill, and later worked as head chef at José Andres’ China Poblano. His experience as a chef has forged a deep dedication to maintaining the health of local ecosystems through regenerative farming practices. “Stanly Ranch is about telling the stories of the place and being its steward,” he says. “Everything we create in our kitchen will be a reflection of this approach.”