INSIDE THE BAG
CHANGING THE OUTDOOR EATING GAME
At Gastro Gnome, we start by sourcing the best ingredients for our authentic comfort food recipes. Then, we make them travel ready, so they taste just as good when you rehydrate them at your campsite as they did when we first prepared them in our kitchen in Bozeman, Montana.
OUR MISSION
EAT BETTER OUTSIDEGastro Gnome is a backcountry food company that creates super tasty, travel ready meals for people who appreciate great food as much as they enjoy getting outside.
HOW IT STARTED
With a cast iron pan packed into the backcountry. Seriously. It happened once and will never happen again. But after that, the quest began to find freeze-dried backpacking meals that would satisfy the belly and the palette. We couldn't find any, so we made our own.
WHAT WE'RE DOING
Starting with comfort food recipes from our favorite places on Earth, we perfect each one down to the smallest pinch of salt and the most delicate balance of flavors. Then, we make sure it lives up to our standards when you rehydrate it.
STOP BY THE SHOP
Stop by our shop in Bozeman to purchase meals directly and save on shipping costs. Our shop is open five days a week. Stock up on meals and chat us up about your next adventure. You can also pick up any of the gear that’s available on our website at our Bozeman location.
CERTIFICATIONS & SUPPORT
We're proud to be Made in Montana and a 2% for Conservation company. Here's a look at what that means and why it's important to us, as well as a look at the organizations we support through donations.
Find out more
COMMUNITY
We're committed to our Montana community, the stewardship of the land, and people who explore it. Through our local collaborations, we band together with groups and businesses that are thoughtful about educating the next generation of explorers, hunters, and mountaineers.
meet our communityGASTRO GNOME TRAVELS
GET OUTThe only thing we love as much as great meals are the adventures they fuel. Here's a look at some of our recent travels.
UNDER THE HAT
MEET THE PEOPLE BEHIND THE GNOMEAll of us have one thing in common: we love the outdoors. Whether it’s hunting, fishing, packrafting, hiking or skiing, the one thing we all know is that the outdoors nourishes our spirit in the same way that a good meal nourishes our body. Read about the Gastro Gnome team and stop into the shop to meet them.
SHANNON WATERS
FOUNDER, CHEF & HBICA former chef, restaurant consultant, and culinary school professor, Shannon has spent a lot of time in kitchens. Formally trained at The French Culinary Institute in New York, she went on to hold positions at some of the best restaurants in the country and gain skills and technique from renowned Chefs.
Her love of cooking and the outdoors collided when she packed a heavy cast iron pan into the backcountry. That’s when she realized that if she was going to enjoy a great adventure and a great meal, she was going to have to find a solution for packable meals. That’s how Gastro Gnome got its start.
Shannon has taught at Montana State University and Gallatin College both in the Culinary and Hospitality fields and holds a Master's Certificate from Cornell University in Restaurant Management.
Shannon now eats a lot of really dry food in far flung places accessible by packable boat, mountain bike, or skis. When she's not out there, she's right here in the kitchen of Gastro Gnome.
MATTHEW WEAVER
PRODUCTION & SAFETY MANAGERA graduate of Montana State University, Matthew is part food scientist, part equipment engineer and part production manager. Matthew holds a Bachelor of Science in Food Enterprise and maintains the production kitchen of Gastro Gnome to ensure every single meal heads out the door on time and safely.
When Matthew isn't at The Gnome, you can't find him anywhere. He is so far off the grid looking for that bull Elk he saw last year or rod in hand hoping for the biggest brown to surface.
RAY MEYERS
GNOME KITCHEN LEADA New Yorker at heart, Ray is a purist about the way pizza should be made- and the way our rigatoni is cooked at Gastro Gnome. He spends a lot of time ensuring every dish to come out of our kitchen is seasoned properly and that pasta is a perfect al dente.
When Ray isn't cooking here, he's busy experimenting with flavors at home or landscaping his fish tank for an optimal thriving shrimp environment.
JOIN THE TEAM
We are currently looking for a team member to join the crew who loves the outdoors, building community, and growing a small business through brand management. That you? Shoot us an email, and let's chat.
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