Montana's culinary calendar gets a significant addition this fall when the inaugural Big Sky Food & Wine Festival opens September 24–26, 2026, at the Big Sky Events Arena in Town Center. The three-day event draws more than 40 Michelin-starred and James Beard Award–winning chefs, Master Sommeliers, and beverage specialists to the base of Lone Mountain — positioning Big Sky as an emerging destination for serious food-and-wine tourism in the Mountain West.

The Talent Roster

Host Chef Ming Tsai of BāBā at the Yellowstone Club anchors the culinary lineup, which spans coast to coast and includes Nancy Silverton (Osteria Mozza, Los Angeles), Jeremy Ford (Stubborn Seed, Miami), Marc Forgione (Forgione, New York), Akira Back (One&Only Moonlight Basin, Big Sky), and Eduardo Garcia (Bozeman). Silverton, named the 2026 James Beard Foundation Lifetime Achievement Award honoree, called the event "a weekend that is guaranteed to become a cherished tradition." The beverage program features Master Sommeliers and spirits specialists including Dustin Wilson and Sabato Sagaria of Apres Cru and June Rodil of Goodnight Hospitality, alongside pours from estates such as Krug, Dom Pérignon, Quintessa, and Peter Michael Winery.

For operators and hospitality professionals tracking destination dining trends, the lineup signals that mountain resort markets are increasingly capable of attracting talent typically associated with major metropolitan food festivals. The festival is presented by Lone Mountain Land Company, tying the event directly to Big Sky's broader hospitality and real estate development narrative.

Programming and Ticket Structure

The Grand Tasting Tent serves as the festival's centerpiece, featuring chef stations, a curated wine hall, a Montana Mixology Tent spotlighting state craft spirits alongside zero-proof options, and a Culinary Stage where Tsai will emcee live cooking demonstrations. VIP ticket holders gain access to The Reserve exclusive tasting tent and The Hideaway, a curated speakeasy experience. Intimate ticketed dinners across Big Sky's premier venues round out the schedule — highlights include a Friday collaboration between Akira Back and Ming Tsai at One&Only Moonlight Basin and a Saturday "Big Night" dinner with Silverton and Forgione at Tips Up.

Ticket pricing runs $1,000 for General Admission (Grand Tasting and Culinary Stage access both days) and $2,000 for a VIP Pass, which adds early entry, exclusive tasting tents, dedicated parking, and invitations to the Opening Night BBQ at The Barn and the Closing Celebration at Buck's Roadhouse. All attendees must be 21 or older. Proceeds benefit the Big Sky Community Food Bank.

For those following wine and spirits event programming as a hospitality revenue driver, the festival's all-inclusive ticket model — food and beverages bundled at a premium price point — reflects a broader industry shift toward experience-first monetization at culinary events. Additional dinners, tastings, and special events are expected to be announced before the September opening.

Written by Michael Politz, Author of Guide to Restaurant Success: The Proven Process for Starting Any Restaurant Business From Scratch to Success (ISBN: 978-1-119-66896-1), Founder of Food & Beverage Magazine, the leading online magazine and resource in the industry. Designer of the Bluetooth logo and recognized in Entrepreneur Magazine's "Top 40 Under 40" for founding American Wholesale Floral, Politz is also the Co-founder of the Proof Awards and the CPG Awards and a partner in numerous consumer brands across the food and beverage sector.