Krista Holsclaw :: Working Ranch Manager
Krista loves working with guests(and cattle) and giving visitors to the ranch a great experience. She has been doing just that for 10 years! When asked ‘what is the best part of your job as the Working Ranch Manager’, Krista is quick to answer, “working with the guests! I enjoy giving people who come to the ranch a great experience. I'm glad I get to just be myself around the guests”. Folks love that she is ‘real’ and has a tell-it-like-it-is, down-to-Earth demeanor and fun sense of humor.
Krista is proud to have started the Heart-J Natural Beef program at Sylvan Dale. She says emphatically, "it's important to know where your food comes from, and that it's from happy, healthy cattle that have been humanely treated all their lives." The ranch is now moving toward more grass-fed beef to satisfy the demand from customers.
In addition to managing the working ranch, Krista runs the Adventure Rider program for advanced riders.Now in its fifth year, this program lets qualified riders participate in cattle drives, cattle work, loping, trail blazing, snow blazing in winter, fence repair, cattle rotations, vaccinations, overnight trips and more. Mostly locals, these folks also do volunteer work for the ranch, giving their valuable time on much-needed projects.
Something most people don't know about Krista? She LOVES live theater! Krista still sees the teacher that first sparked her interest in live performance - she works at the Verdana;font-size:13px;color:black;">Buell Theater in the Denver Performing Arts Theater, where Krista has season tickets.
Mark Wyscarver :: Facilities Manager
While overseeing Housekeeping, Events, Ground, Maintenance and other duties, Mark manages a staff that ranges from 4 full-time employees in the off season to 20 FTE in the summer season. Mark and his wife both quit well paying jobs to come to Loveland 5 years ago and have never looked back.
Q: How long have you been at SDR?
A: I started in August of 2005. I moved to Loveland with my wife and two dogs in a pop up camper. Neither of us had jobs. Our mission was to live near the Rocky Mountains and do whatever it took to make it happen.
Q: What do you enjoy most about working at Sylvan Dale?
A: I get the most enjoyment from participating in situations that provide satisfaction to others. It happens with external and internal customers. Those that are fortunate enough to have an event at our beautiful place have expectations that can be exceeded or not. I find it is not difficult to exceed expectations when they are understood early. Often it is a puzzle which jazzes my desire to problem solve every detail of the process. I also like the food!
Q: How do you enjoy your free time?
A: I am a drummer in a classic rock band which is currently reforming members. Our hope is to play out by June. I also spend a whole lot of time riding our motorcycle with the best passenger a person can have, my wife Amy. I'm kind of a History Channel dork too.
Q: Any, "you'd never guess" stuff you'd like to share?
A: My musical tastes are very wide. I've been in the hotel business in different capacities for over 20 years. I am the youngest of six, my parents are still alive and married. I have two children and grand kids<
I used to travel a lot, been to Hong Kong. I have an addiction to audio speakers and I can speak seven languages but have a difficult time finding people that can understand them all! :)
Scott Atchison :: Executive Chef
Chef Scott Atchison has cooked for presidents (Bill Clinton), golf pros (Tiger Woods, Arnold Palmer), and celebrities, including Paul McCartney, Clint Eastwood and Meryl Streep. Formerly Executive Chef at The Stanley Hotel and Vail Resorts with their Breckenridge and Keystone Properties, his experience includes working with Prairie Dunes in Kansas, ranked among the top fourteen country clubs in the world. But he’s happy to have left the corporate world behind for the relaxed atmosphere and scenic beauty of Sylvan Dale Guest Ranch in Loveland, Colorado.
Chef Atchison prepares delicious home-style dishes - classic Western food but with subtle regional influences. He always aims to put the “Wow!” in hearty ranch fare. He describes the food as “like what you get at Grandma’s house,” but it’s sophisticated comfort food with flair!
Scott believes one must start with good basics, such as locally grown fresh produce and meat, then add flavor to the food with seasonings and sauces to satisfy more upscale tastes. Some of Scott’s personal favorite “Wow Factor” dishes include smoked sirloin medallions in a red zinfandel bordelaise sauce, wild rice and pecan stuffed ruby trout, and elk steak with sweet potato venison stuffing.
Best known for his versatility in the kitchen, Chef Atchison has prepared everything from international cuisines for ambassadors to down-home smoked barbecue to regional cuisine for 17,000 at a Creole Fest in Wichita. He brings regional influences from around the world to his dishes. The menu includes bruschetta from Northern Italy, sauces from Southern Italy, Indonesian satays, and traditional Colorado fare, such as tender barbecued beef and freshly caught trout from Sylvan Dale’s famed fly fishing waters.
Tony Kimball :: Corporate Events
Q: How long have you worked at Sylvan Dale Ranch?
A: 10 months
Q: What particular experience do you have that you feel helped prepared you for this position?
A: Eight years of corporate event production in Austin, Texas and sales experience from owning my own events company in Texas.
Q: What is the best part of your job as the Corporate Events salesperson?
A: The friendly people and great support team I work with at the ranch, and the beautiful surroundings.
Q: In your life so far, what has been your most interesting job?
A: Selling covert surveillance equipment to government agencies and businesses.
Q: What is something that most people don't know about you?
A: I spent my life in Texas but didn't learn to ride a horse until I moved to Colorado.
