John Johnstone

General Manager, Spanish Peaks Mountain Club

Born and raised in Glasgow, Scotland, John Johnstone received his hospitality degree from Clydebank College in Glasgow. He underwent his traditional apprenticeship working under several European star Michelin chefs including Marco Pierre White and John Burton Race. Chef Johnstone was awarded his Certified Master Chef (C.M.C.) distinction from the American Culinary Federation in 2003; he served as Team Captain for the United Kingdom Epicurean World Master Chef’s Society, as well as Team Captain for the American Culinary Federation’s Team Long Island. From 2006 to 2009, Johnstone also served as Culinary Advisor for the USA Olympic Team.  

With over 40 plus years of experience both internationally and domestic, John's extensive career throughout 5 star 5 diamond resorts and Platinum Clubs within the luxury hospitality industry will be invaluable, as he assumes his position as the General Manager of the Spanish Peaks Mountain Club in Big Sky, Montana.   

Before joining the Spanish Peaks Mountain Club John was the GM/COO of Ford Field and River Club, in Savanah, Georgia and prior as the Vice President of Food and Beverage at The Broadmoor in Colorado Springs where he oversaw all food and beverage operations at The Broadmoor Resort and it’s Wilderness properties, The Ranch at Emerald Valley, Cloud Camp, The Broadmoor Fishing Camp and Seven Falls. 

Johnstone served as Director of Club Operations at the Augusta National Golf Club, home of the Masters. Prior to joining Augusta National Golf Club, Johnstone worked at the Ritz Carlton Corporate office as Vice President of International Operations, where he oversaw all operations, design and hotel openings.  Throughout his tenure at the Ritz Carlton LLC, he served as the Executive Master Chef for The Ritz-Carlton, Naples Beach, a Mobil Five-Star, AAA Five-Diamond Resort as well as Vice President of International Operations for the luxury brands of the Ritz Carlton LLC. 

In his role as Executive Master Chef, he was responsible for the direction and development of over 165 chefs for both the Naples Beach Resort and the Naples Tiburon Golf Resort, which included nine restaurants.  In February 2003, the American Culinary Federation (ACF) recognized Johnstone as a Certified Master Chef.  He is currently one of only 68 culinary artists in the country to have earned this designation.   

Before his career at Ritz Carlton, he worked at Greenbrier Resort in White Sulphur Springs, West Virginia.  He served as a Sous Chef from 1993-1995 and then returned in 2007 as the Director of Food & Beverage.  He oversaw the entire Food & Beverage vision and day-to-day operations at the resort’s 10 restaurants and bars.  He also served in pre-opening varying leadership capacities with Ritz-Carltons in Washington D.C., Boston, Sarasota, Greensboro, Georgia, and Los Angeles. Internationally, the list includes Bali, Milan, Dubai, Thailand, as well as multiple properties in China. 

Johnstone’s food and beverage background includes positions as the Executive Chef at The Ritz-Carlton, Reynolds Plantation and Executive Chef / Food & Beverage Director at The Ritz-Carlton, Phoenix.  Prior to that, he was the Executive Chef at Tavern on the Green in New York City.  He has trained at several of Britain’s most acclaimed Michelin Star establishments including L’Ortolan Restaurant, Harvey’s Restaurant, the Birmingham Metropole Hotel and Le Meridien Piccadilly Hotel.  He also received the honor of being selected to represent Great Britain in the Culinary Olympics and a culinary advisor for the Bocuse d’Or chef championship.