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Lu and Rachel

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Lu Harlow has over 35 years of comprehensive food and beverage experience, working in a variety of line and management positions throughout her career, including 30 years managing national park concessions.  Lu is the creative and strategic mind behind Xanterra’s 51 Yellowstone food, beverage and warehouse operations and is instrumental in menu development, staff training programs and quality assurance.  Lu spearheaded the introduction of local and sustainable cuisine to Yellowstone menus and under her leadership the Mammoth Dining Room achieved the only 4-Star Green Restaurant certification in Wyoming. Lu started her Yellowstone adventure in 1989 as an Assistant Food and Beverage Manager and worked a variety of field positions including Food and Beverage Manager, Field Trainer, Manager of Dining Room Operations and Assistant Director until her promotion in 1995 to her current position of Food and Beverage Director.

Chef Rachel Schlueter has over ten years’ experience working in food and beverage. Her first job was working as sandwich artist at a Subway in her small home town of Island lake, Illinois. Her Yellowstone adventure started in 2011 when she got a job working kitchen crew in Canyon Village. She must have fell in love with the place, because she has worked in the park ever since.  She has worked in nearly every location in the park and has held several jobs such as pantry supervisor, sous chef and Restaurant chef. Chef Rachel has worked as the restaurant chef of the Grant Village Dining Room, Mammoth Hot Springs Hotel, and this summer she will go on to be the chef of the world-renowned Old Faithful Inn.  She views food as an art media, and finds joy in building up staff members. Working in Yellowstone National Park has allowed her to combine her passion for the culinary world with her desire to teach and learn from diverse groups of people from all over the world, and has opened up opportunities to travel.

Find out more about working at Yellowstone!


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About the author, Shawn

Chef Shawn has worked in almost every segment of the foodservice industry. He holds business degrees and certificates in Culinary Arts, Hospitality & Tourism Management, Accounting and Professional Sales. He is Certified Executive Chef (CEC) and a Certified Culinary Educator (CCE) through The American Culinary Federation. A Certified Culinary Professional (CCP) through the International Association of Culinary Professionals. He is the author of The First Timer’s Cookbook and The First Timer’s Bakebook. His work has been recognized nationwide as well as being a regular contributor to numerous food service publications and outlets and is the recipient of numerous awards-most recently the 2015 Culinary Educator of the Year through the local American Culinary Federation’s chapter-Beehive State Chef’s Association.

He the owner of multiple food service businesses, facilitates certificate courses for eCornell University and hosts the Business Chef Podcast.

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