As executive chef, Fulton takes charge of all culinary operations for Manchester Grand Resort�s luxury lakefront property in McCall, Idaho, including four restaurant facilities: the acclaimed fine dining venue, Narrows; the all-day Emma�s Café; the members-only Fish & Swim Club; and the more casual Golf Clubhouse, offering lunch and light refreshments. He will also direct catering operations for the property, which has nearly 13,000 square feet of meeting facilities.

The resort�s new restaurant manager, Tuten will run day-to-day operations at Narrows, the property�s acclaimed culinary showpiece, known for its elegant ambiance and inspired Continental/Northwestern-style cuisine. 

According to Whitetail President John Sabala, both Fulton and Tuten will be key members of the resort�s food and beverage team. �Ian will oversee all of our culinary venues, including the rustic-style member�s only venue at the Fish & Swim Club, while Stephen will work to ensure that we continue to provide our Narrows� guests with an extraordinary experience,� Sabala said. �We are thrilled to have both on board, and are confident they will help further build and enhance our food and beverage operations.� 

A native of Scotland, Fulton has a 30-year background in the culinary industry, and previously ran a consulting business, working as a caterer and personal chef for stars such as Jack Nicholson, George Hamilton and Tommy Lasorda.  Prior to that, he was executive chef of the luxurious Lake Las Vegas Resort in Nevada, overseeing all kitchen and staffing operations. 

Fulton was also the executive chef for Del Friscos, a high-end steakhouse in Las Vegas, and owned and operated his own restaurant in Bend, Oregon, a 200-seat restaurant and bar. He honed his skills as an apprentice for various British Transport Hotels (BTH) properties, including Caledonian Hotel Edinburgh and Glen Eagles Hotel � both  in Scotland. 

With more than ten years of hospitality industry experience in resorts throughout the west, Tuten was previously director of food and beverage at the Greer Lodge Resort, a luxury destination in Greer, Arizona. He was also director of fine dining, wine and banquets at Schweitzer Mountain Resort, a ski resort in Sandpoint, Idaho and director of dining and wine at Smith Fork Ranch in Crawford, Colorado � an upscale guest ranch and dining facility. 

About Whitetail

A long celebrated piece of McCall history, Whitetail was originally opened in 1948 as the Shore Lodge.   In 1993, San Diego-based Manchester Grand Resorts purchased the resort and in 1999 embarked on an ambitious $25 million renovation � creating a luxurious resort and country club. Following the refurbishment, the number of rooms went from 116 to 77, turning Whitetail into an all-suite resort; and the level of service and number of amenities and luxuries increased dramatically.

Resort highlights now include: 18 holes of championship golf; two tennis courts; a racquetball court; boating and water activities; two restaurants (fine dining and casual venues); a bar adjacent to the lobby; a sandy beach; a swimming pool; two expansive hot tubs; a 45-seat movie theater; the Waterblue Spa, with fully equipped facial and massage treatment rooms; and state-of-the-art fitness facilities. 

Despite its secluded location, Whitetail is remarkably easy to reach, with regular direct flights to Boise International Airport from 16 cities, including Southern California. >From Boise, travelers enjoy a beautiful two-hour drive up Highway 55 � along the Payette River � to Whitetail Club & Resort.

Whitetail Club & Resort is located at 501 West Lake Street, McCall, ID. For reservations and more information, call, toll free, 1-800-657-6464; or visit the website at www.whitetailclub.com.

Whitetail Club & Resort
McCall, Idaho
www.whitetailclub.com