Little America Hotel & Resort Cheyenne announces the appointment of Mckitrick Burse as Executive Sous Chef at the hotel’s signature restaurant, Hathaway’s Restaurant & Lounge. In his role, Chef Burse will oversee culinary operations, infusing his signature style into the menu while working with the team to deliver exceptional dining experiences that capture the essence of Wyoming’s food scene.
With over two decades of culinary expertise, Chef Burse’s wealth of experience includes orchestrating meals aboard the Nantucket By Water cruise ship and crafting memorable dining experiences amidst the breathtaking backdrop of Denali National Park & Preserve. Most recently, Chef Burse served as the Executive Sous Chef at Sun Valley Lodge, Little America Hotel & Resort Cheyenne’s sister property, where he showcased his talents at the resort’s seasonal restaurants.
“We’re thrilled to welcome Chef Burse to the Little America Cheyenne family,” said Regional General Manager, Tony O’Brien. “With his deep-rooted experience and passion for bringing people together over food, Burse will undoubtedly elevate the dining experience at Hathaway’s and will be an incredible asset to the team.”
Hathaway’s Restaurant & Lounge is known for offering both elegant twists on classic dishes and traditional comfort food. In his new position, Chef Burse has introduced revamped breakfast and dinner menus with signature dishes including Coffee-Rubbed Cowboy Ribeye, Buffalo Meatloaf, Mushroom Swiss Elk Burger and Duck Marsala.
For more information or to make a reservation at Hathaway’s Restaurant & Lounge, please visit https://cheyenne.littleamerica.com/.
