When you peruse the menus at Whitefish Mountain Resort's dining locations, you're sure to find all the mountain lodge classics — juicy burgers, crispy chicken, fresh salads, comforting bowls of chili.

But look a little further and you'll notice some surprisingly eclectic and gourmet offerings. How about a plate of Salmon Sliders, featuring smoked Alaskan salmon patties, roasted garlic and lemon? Or a Chilean Empanada de Pino, a flaky pocket of seasoned ground beef, olive and hard-boiled egg? Or Indonesian Chicken Satay, grilled chicken skewers smothered in peanut sauce and topped with fried onions?

Another favorite, crafted by Executive Chef Jason Kina, is the Power Bowl, a refreshing yet substantial lunch option that showcases his Hawaiian culinary roots. It starts with a wholesome mix of grains including quinoa and purple and brown rice, then it's topped with edamame, pickled carrots, cucumber, spring greens, thinly sliced scallions and sesame seeds. Protein options include tender soy-glazed chicken breast, Korean-inspired bulgogi beef, and Hawaiian tuna poke drizzled with a cucumber-wasabi dressing.

"I love to cook, so I cook mostly every day," says Kina, who joined the resort as executive chef in summer 2022. His go-to comfort meals are staples back home in Hawaii, including Korean barbecue short ribs, chicken katsu and teriyaki. Macaroni salad, rice and pickled vegetables are must-have sides.

Now, Kina develops the menus for the Summit House, the Base Lodge and Ed & Mully's along with chefs who run the kitchens at each establishment. It's a delicate balancing act to bring quality ingredients and big flavors to such unique settings.

During the winter, for example, it's important to cater to skiers and snowboarders with items that can be made quickly on busy powder days. Almost everything is weather-dependent, from kitchen staffing to the quantities of ingredients that must be prepped ahead of time.

"For me it begins with a great staff and chefs," Kina says. "This lets me set my schedule for the week, knowing when I can sit behind my computer or when I need to support the kitchen operations. I'm always planning two to three weeks ahead of what needs to be done."

The menus are a collaborative project, with some recipes contributed by other chefs as well as international exchange students who work for the resort. Kina's own contributions always reflect his personal approach to cooking.

"In my younger days, a dish would have like six or seven components and flavors all over the place," he says. "I've developed a simpler approach with quality ingredients, detailed seasoning of products which creates layered flavors, and complementary sauces and garnishes."

Kina's talent, experience and creativity shine when he creates custom menus for large group visits and events, and when he works with couples planning their summer weddings on Big Mountain.

"When we design menus for events and catering, we like to feature what is locally sourced, foods that Montana is known for, like huckleberries, wild game and beef," he says.

Thanks to Kina and his team, Whitefish Mountain Resort is a great place to eat in Northwest Montana. Next time you're on the mountain, don't miss your chance to try something new and delicious!