Updated October 28, 2026 01:23PM Earning a Michelin Star is to fine dining what thru-hiking one of America’s major long trails is to backpacking. It denotes commitment, higher-than-usual skill, and a knack for going further. Merit the honor of three Michelin stars (or navigate the nearly 8,000 miles of the Triple Crown of Hiking), and you become part of a small but elite club. But what happens when a three-Michelin-starred chef takes their skills into the backcountry? Chef Kyle Connaughton, a culinary luminary whose California-based restaurant SingleThread has proudly held three Michelin Stars every year since 2019, has a unique perspective on this intersection of haute cuisine and rugged adventure. SingleThread is renowned for its exquisite Japanese-inspired cuisine, a testament to Connaughton’s mastery of flavor harmony, ingredient quality, culinary technique, and unwavering consistency – all while infusing a distinct personality into each dish. His approach is deeply rooted in storytelling, taking diners on a meticulously crafted 10-course tasting menu that showcases ingredients plucked fresh from the restaurant’s accompanying 24-acre farm. This farm, a vibrant ecosystem of culinary inspiration, is lovingly managed by Connaughton’s wife and business partner, Katina. “When guests come and dine, they’re experiencing what’s in season, what Katina’s excited about, what we’re harvesting,” Chef Connaughton explains, highlighting the hyperlocal ethos that underpins their Kaiseki-inspired small plates. “We tell the story of today.” This narrative approach, while deeply rewarding for diners, is inherently time-intensive, leaving Connaughton with limited hours to venture beyond the hallowed grounds of SingleThread. However, when the opportunity arises, Connaughton, an avid hiker and backcountry snowboarder, seeks solace and inspiration in the great outdoors. He and Katina have explored the majestic Sierra Nevada and Wasatch Ranges, experienced the exhilarating thrill of heli-snowboarding in Silverton, Colorado, and embark on annual expeditions to British Columbia and Hokkaido, Japan, for days filled with powder-laden slopes and exhilarating cat skiing. Even amidst these wild landscapes, the YETI-sponsored chef finds ways to apply his three-Michelin-starred skillset, not for professional obligation, but for the sheer pleasure of himself and his companions. “In the restaurant, guests arrive expecting and ready to be impressed by the food,” he observes. “But out in the backcountry, you can do very small things and just blow people’s minds.” This philosophy, born from a deep understanding of hospitality and a keen eye for elevated experiences, offers a powerful lesson for anyone looking to elevate their own outdoor culinary endeavors. Backpacker magazine had the distinct privilege of sitting down with Chef Connaughton to glean his insights, uncovering practical tips, essential tools, and ingenious tricks for creating culinary magic in the wilderness. Anticipate and Plan for Appetites: The Art of Omotenashi in the Wild Connaughton readily acknowledges the practicality of relying on dehydrated meals and protein bars for sustenance on the trail. “They’ll offer calories,” he states, “but they’re not very rewarding.” His counterpoint lies in embracing omotenashi, a profound Japanese concept of anticipatory hospitality that Connaughton absorbed during his formative years living and studying culinary arts in Japan. The core tenet of omotenashi is to understand and cater to a guest’s needs and desires before they even articulate them. Applying this philosophy in the backcountry, Connaughton argues, is surprisingly straightforward and doesn’t necessarily demand an exorbitant amount of extra effort. Consider a scenario where a hiking group has just completed a strenuous seven-mile trek. It’s a reasonable assumption that they would greet a spread of artisanal salami and aged hard cheeses with far greater enthusiasm than another serving of trail mix. “When you bring this hospitality into the backcountry, it’s even more meaningful because it’s not expected,” Connaughton emphasizes. He recounts a personal anecdote that perfectly encapsulates this principle: he’s known among his backcountry snowboarding friends for packing a dozen burritos and a thermos of hot water into his YETI Roadie Cooler, strategically stashing it beneath a bench in their snowcat. Then, precisely at 2 p.m., when everyone is chilled to the bone and damp from hours of riding, he presents the still-steaming burritos. “It’s such a surprise and delight moment,” he beams, illustrating how a simple, thoughtful gesture can transform a moment. Determine Your Constraints – Then Push Against Them: Creative Problem-Solving in the Outdoors Before even contemplating menu specifics, Connaughton advocates for a thorough assessment of the resources and limitations inherent to a backcountry excursion. This meticulous planning process begins with considering the group’s mode of transportation. Are you trekking on foot, carrying every ounce of gear, or do you have the luxury of a vehicle to transport heavier items like a cast-iron skillet to the campsite? The available packing space and the manageable weight of your provisions are crucial factors. Overburdening yourself or your companions can quickly transform a pleasant outing into a burdensome ordeal, or worse, a safety hazard. Equally important is understanding the available heat source. Will you have access to a full-sized grill, a portable two-burner Coleman stove, a compact Iwatani stove (Connaughton’s personal preference), or simply an open campfire? These parameters dictate the type of cooking vessels and techniques that are feasible. This might mean prioritizing lightweight, gram-conscious cookware, or perhaps there’s room for a more robust carbon steel pan. In some cases, it might even involve the ambitious undertaking of transporting a donabe, a traditional Japanese clay pot, without incurring any damage. Connaughton himself recently embraced such a challenge, utilizing a donabe to cook an entire duck over a campfire, driven by his curiosity and the availability of the necessary resources to test his capabilities. “If you know what the box is, there’s room for infinite creativity within that box,” Connaughton wisely states. “Then, try to push right to the edge of what that box will allow.” This mindset fosters innovation and encourages chefs and home cooks alike to find ingenious solutions within defined boundaries. Do As Much in Advance As Possible: The Secret to Michelin-Level Backcountry Meals The most significant secret to achieving a Michelin-level dining experience in the backcountry, according to Chef Connaughton, is surprisingly simple: do the majority of the work at home. This involves tasks like meticulously chopping vegetables and mincing garlic with the aid of a KitchenAid mixer in your own kitchen, or braising meats and boiling ingredients on your home stove. These prepped components can then be securely stored in spill-proof containers or vacuum-sealed bags before being carefully packed. Connaughton frequently prepares an entire main course at home, freezes it, and then simply reheats it once deep in the woods. This strategy not only streamlines the backcountry cooking process (if it can even be called cooking at that point) but also allows him to be a more present and engaged host. “I’m always planning a menu around how I can maximize the time with the guests,” he explains, “so they’re not all having fun while I’m in the kitchen.” This proactive approach ensures that the chef can fully participate in the shared experience, fostering a more cohesive and enjoyable atmosphere for everyone. Don’t Forget Food Safety: A Non-Negotiable Element of Backcountry Cuisine For any chef, especially one who thrives on repeat clientele, food safety is an absolute paramount concern. This principle holds even greater significance when handling perishable ingredients in the great outdoors, far from the conveniences of modern refrigeration and sanitation. “You’re always doing a calculation of what is my time from when I leave refrigeration,” Connaughton states, “to when I’m going to utilize that product.” One of Connaughton’s most ingenious food safety hacks involves preparing a dish, such as a hot pot, at home. This meal is then vacuum-sealed to minimize its volume and laid flat in the freezer. Subsequently, this frozen package is placed inside a second vacuum-seal bag, filled with ice cubes, and then the entire assembly is vacuum-sealed again and refrozen. Before embarking on their adventure, Connaughton slides this laptop-shaped mass into the back panel of his backpack. This method ensures that the meal within the inner bag remains consistently cold and safe to consume. The melting ice in the outer bag gradually transforms into water, which can then be utilized to refill water bottles. Once the group establishes camp and enjoys a “beautiful meal, rather than dehydrated food or something else really bland and boring,” as Connaughton describes it, the outer bag is repurposed as a sealable trash receptacle. “To be successful,” he adds, “you’re always thinking about the layers of purpose and repurpose all the way through.” This resourceful approach exemplifies a commitment to both culinary excellence and environmental responsibility. Add Flair: The Power of Small Touches in the Wilderness The impact of seemingly minor culinary embellishments, such as a final sprinkle of toasted sesame seeds or a delicate drizzle of spicy, citrusy yuzu kosho, should not be underestimated. While these garnishes might not fundamentally alter the core flavor profile of a dish, they are incredibly lightweight, easily packable, and possess the remarkable ability to elevate the dining experience and delight your fellow adventurers. “Those little touches—something you wouldn’t pay attention to in the normal world—all of a sudden become so impactful,” Connaughton observes. In the context of being far from home and surrounded by the rugged beauty of nature, these small gestures of care and attention to detail are profoundly appreciated. People notice when you “still take time to make it nice,” he explains, underscoring the psychological and emotional benefits of adding a touch of elegance to backcountry meals. Reduce and Reuse So You Can Relax: Streamlining Cleanup in the Backcountry Crafting a delectable meal is only one facet of the backcountry culinary process; cleaning up is an equally integral, albeit often less glamorous, part. “Cleaning is part of it [too], right?” Connaughton posits. “We’ve got to prep, cook, serve, and clean.” Minimizing the number of dishes and utensils used is a surefire way to expedite the often-dreaded task of scrubbing. “Rather than having the pan for the meat, the pot for the sauce, and the skillet for the vegetables, plan whatever you’re cooking around how you can turn over that same equipment most efficiently and effectively,” Connaughton suggests. When Connaughton orchestrates his outdoor culinary endeavors, he often operates with a one-pan philosophy. He’ll begin by searing the meat, setting it aside temporarily. Next, he’ll utilize the same pan to cook the vegetables, and once they are done, he’ll combine them with the protein. Finally, he’ll prepare a sauce, again, in the very same vessel. By eschewing the need to wash the pan between each step, he allows the residual flavors to meld and build upon each other, creating a more complex and nuanced sauce. “Adding the liquids [for sauce] last helps to deglaze and take some of the food bits off of the pan,” he notes. “It comes out relatively clean for an easy final cleanup.” This technique not only reduces the post-meal chore but also enhances the flavor profile of the dish. Consider Fellow Adventurers Guests at Your Backcountry Table: The True Spirit of Hospitality In the rarefied atmosphere of high-end fine dining establishments, terms like “customers” and “covers” are often considered anathema. “These are guests who are coming into the restaurant,” Connaughton asserts. “They’re guests in our home, the home of a chef and a farmer. We’re taking care of our guests. That’s our mentality.” He advocates for adopting this same gracious approach when sharing meals in the backcountry. Here, the opportunity extends beyond merely preparing food; it’s about leading your companions on a culinary journey, much like Connaughton does at SingleThread, and crucially, getting to participate in that journey alongside them. “These are the people that I’m choosing to spend time with,” Connaughton says with genuine warmth. “We’re all responsible for each other’s safety, and we’re all responsible for each other’s good experience. It’s the spirit of hospitality.” This profound understanding of shared experience and mutual care underscores the transformative power of food and hospitality, whether in a Michelin-starred dining room or around a crackling campfire under a canopy of stars. Post navigation Hagerman Pass: A Journey Through Colorado’s Rails-to-Trails History
