Fueled by Passion
Book your helicopter skiing experience now

Food and beverage is a huge part of the Ruby experience.

It all starts with Francy Royer who went to art school in Boston in the late 1970’s. Francy moved west and got a job as a pastry chef at Deer Valley Ski Resort in the early 1980’s. Her and her friends took a trip to the Ruby Mountains where she met Joe and the rest is history. She has been here ever since. Francy’s passion for food and customer service is displayed throughout the Ruby menu. Many Ruby guests come back year after year saying “Yeah, the skiing is great but we come for the food.”

Francy Royer

Francy Royer
From: Upstate New York
Years with Ruby: 32

Why Ruby Mountain: RMH gave me the freedom to utilize my culinary skills. When each guest arrives, it’s all about them. We provide the service, the experience, the skiing and delicious creative menus. With a welcome and a warm smile, our customer service makes that difference and provides memories that last a lifetime.

Off-Season: I enjoy my home, my garden and quiet time with a good book listening to the creek roll by. I enjoy time with my family, bike rides with Joe, hiking with our black lab Ike, traveling when I can and of course testing out new food creations on Joe and Mike.

The Food: My goal is to provide an interesting and tasty menu with several different options at each meal. I also cater to any dietary restrictions.

The Lunch: Not much else compares to having a tasty lunch on top of a 11,000 foot peak, that’s what happens each day at Ruby. Lunch is packed by Francy and her crew to be enjoyed mid-day on the mountain with service by our guides. Lunch includes several different sandwich options including grilled chicken with pesto mayonnaise and hikima, roast beef with feta cheese and caramelized onions, turkey breast with avocado and chipotle aioli, fresh veggie sandwich and of course the original peanut butter and jelly. Lunch also includes hot soup, chips, fruit, vegetable packs and home baked cookies.

Guests can enjoy Francy’s famous “Heli Snacks” which are located in the helicopter under the back seat for inflight treats. Heli Snacks are made with homemade sliced tea breads, banana, cream cheese and honey.

Apre’s Ski: After your day of skiing settle in by the warm fire and enjoy beer, wine and other beverages of your choice while mingling with other guests and guides about the day. Francy and her crew prepares tasty appetizers of flatbreads with various toppings, skewered beef and chicken, zucchini and cherry tomatoes, baked bitesize treats, edamame and other items dreamed up.

Dinners at Ruby begin with a seasonal salad service each night. After salad courses are passed, guests are welcomed to help themselves to our dinner buffet. The first evening of every tour you can expect Sea Bass served over Leafy Leeks and Lentils, Grilled Black Angus Beef Tenderloin served over a Brown Butter Gorgonzola sauce and topped with Onion Finadene, Grilled Vegetables and Fresh Pastas. The second evening guests will indulge in Grilled Chimichurri Hangar Steak Tacos and Grilled Chipotle Salmon Tacos with a variety of grilled peppers and hot sauces. Side dishes may include Sautéed Veggies and Farro, house made Black Beans, and authentic Spanish Paella.

Desserts at Ruby are made with love from Francy and may include her famous chocolate snowball, home made creme’ brûlée, Francy’s cheesecake with raspberry drizzle or a different creation she dreams up.

Ryan Oeschger

Name: Ryan Oeschger
From: Elko, NV
Years with Ruby: 1

Why Ruby: In every sense of the word "Elevation"

Off-Season: I enjoy spending time with my family. At home you'd find us in our ever growing garden and soon to be orchard or maybe in the kitchen collaborating on our next meal then I'll slip out to the garage when I can to brew. Outside of the house we are out in nature, hiking, camping, fishing, exploring and cuttin' up logs for the winter.

Kristina Rodriguez

Name: Kristina Rodriguez
From: Chicago suburbs
Years with Ruby: 3

Why Ruby: Following a seasonal lifestyle, the Ruby Mountains of Nevada and the Royer family welcomed me with open arms and a fun new workplace. I fell in love with the unique and remote location, the food, the people, and with one of the Ruby guides. I keep coming back because this place is home to me. I enjoy spending time with the Ruby family and helping out where ever I am needed, and learning to ski on the way, too. I always try to learn as much as I can from the master chef, Francy, and love sampling her newest creations.

Off-season: I spend my summers running an adventure tourism outfit in Valdez, Alaska, with my soon to be hubby. I keep myself busy gardening, running, hiking, and always trying to recreate Francy's spectacular food menu items.

Amanda Westwood

Name: Amanda Westwood
From: Spring Creek, NV
Years with Ruby: 1

Why Ruby: It’s not a job when you love who you get to be surrounded with. No better family than the Royer family to be working with. The view that’s provided is also an amazing opportunity!

Off-season: I spend a lot of time outdoors: going boating, wake-surfing, going to concerts, traveling, hiking and whatever occupies my time. Also, I’m a person who loves connecting even closer with my family and friends.

Miranda Quintana

Name: Miranda Quintana
From: Elko, NV
Years with Ruby: 1

Why Ruby: At a time when I was in serious need of a new job I got the option to work for The Ruby Mt. Heli Ski and jumped on the opportunity! Since helping at the lodge I've enjoyed getting to know the AMAZING owners and staff, working alongside really talented chefs, and learning how the lodge functions on the daily. I'm really excited to be a part of this team and to continue learning from the people around me!

Off-season: During the summer months I spend most of my time with friends! Whether it be on a boat out at South Fork, camping, or hiking were pretty much ALWAYS having a great time!

Joey Goyeneche

Name: Joey Goyeneche
From: Spring Creek, Nevada
Years with Ruby: 1

Why Ruby: I love cooking and I've been working under different chefs for a few years now, the opportunity came up to work in an amazingly beautiful place and to keep on learning and growing my experience and skills working for the Royer family. It will be a great chance to keep on working hard, and feed people which is what I enjoy doing with my life.

Off-season: In the off season I enjoy hiking and camping and paddle boarding in the Ruby Mountains, I also enjoy finding a part time job acquiring new skillsets and experience that help gain more momentum towards the kitchen. In between being outdoors and working I like to have cookouts with the family and enjoy the time we have together.