Gallery & Shares

Silver Fox Employee Spotlight: Tessa Zerkle

Name: Tessa Zerkle

Hobbies: Riding Horses, Spending Time with Family, Raising her Son

Current Position: Server

Started at Silver Fox: 2011, celebrating 10 years!

What Did You Do Before Working at Silver Fox: “This was my first job.”

How Did You Start: “I actually had a friend from high school who helped me get the job. I interviewed with Gina and she was very nice, but professional.”

Starting as a Busser: “I started working as a busser. I loved it. Bussers definitely do a lot. It was a good job, but it’s a little bit different [at Silver Fox]. Everybody is pretty helpful about getting everything done.”

On Transitioning: “After being a busser, I became a host. And then from hosting, I went to serving lunch and then to serving dinner. The process took about a year.”

Coming Out of Your Shell: “When I first interviewed with Gina, I was really quiet. Working at Silver Fox has helped me come out of my shell and feel more comfortable talking with others. [Learning how to be more talkative] comes with the job. It’s just [based on] getting to know your customer, learning how to … Read more “Silver Fox Employee Spotlight: Tessa Zerkle”

Silver Fox Employee Spotlight: Matt Oltmanns

Name: Matt Oltmanns

Position: Kitchen Manager

Started at Silver Fox: 2001

How Did You Start: “I was working another job and I just came in here [to Silverfox] and applied for the dishwasher job 20 years ago and never really left.”

Favorite Things to Cook: Ribeyes, Hamburgers, and Beef Medallions

On the Turnover Rate at Silver Fox: “I’ve watched some of these people grow up. Some of our waitresses kids were doing dishes when they were young, and now they’re going off to college. I’m getting old, man.” 

Favorite Part of the Job: “The people around me. After you get in here, it’s really like a family environment. Gina and Bernard care a lot. Bernard is like my other father and Gina is like my other mother and everyone else is like a brother or a sister. It’s a family.” 

On Catering: “Going on caters is one of my favorite things about the job, too. You get to meet a lot of different people, some of them in higher-end establishments. Like the Vice-President [Dick Cheney], I’ve met him a few times. We get to do things for the governor [Governor Gordon] here and there too. The best part of a … Read more “Silver Fox Employee Spotlight: Matt Oltmanns”

Silver Fox Employee Spotlight: Meghan Anderson

Name: Meghan Anderson

Position: Server/Waitress

Started at Silver Fox: 2014

Marital Status: Married

Children: 2

Hobbies: Camping, art, and animals.

Bio: Anybody who has worked in the restaurant industry can tell you that the turnover rate is huge. Nobody stays at the same place for extended periods of time. Restaurant workers are sometimes compared to pirates, albeit ones that give instead of take. They go from restaurant to restaurant, kitchen to kitchen – always on the search for the biggest treasure. And, judging by what Silver Fox server Meghan Anderson says, Silver Fox is actually true gold. 

Anderson began working for Silver Fox Steakhouse in 2014. 7 years in the restaurant industry is like 20 in the “real world,” so the fact that Anderson has spent almost a decade at the same restaurant is truly astonishing. But she’s not the only one to have significant years under her server’s apron. Many of the employees at Silver Fox have been there for years. This is, according to Anderson, because of the family-like atmosphere, the leadership of Chef Bernard, and the desire of the staff to see the entire restaurant succeed; not just their part of it. 

“Bernard is an awesome guy … Read more “Silver Fox Employee Spotlight: Meghan Anderson”

Silver Fox Employee Spotlight: Raymond Dowler

Name: Raymond Dowler

Position: Server/Waiter/Host

Started at Silver Fox: September of 1991

Most Memorable Experience: Some guy came in one weekend back in ’92 or ’93 and he hypnotized everybody. It was a little show he put on, but he came in for two nights, Friday and Saturday, and it was great. I let him hypnotize me because I didn’t think it would work, but it did! 

On Working with Chef Bernard: We get along for the most part. Working together for so long, I’m sure I get to him sometimes and he gets to me, but he’s a great boss. He’s great to work for and he’s just an all-around great guy. 

On His Coworkers: Everybody helps each other out and everybody communicates with each other. If I walk by your table and see that you have 30 dishes on your table and you were at another table, I would clear the table for you. And people would do that for me. We all pitch in. We’re all here to help each other. 

Advice to New Coworkers: It’s a great place to work, but if you’re not into waiting tables and helping the rest of the staff Read more “Silver Fox Employee Spotlight: Raymond Dowler”

CALF MAGAZINE – Where’s the Really Exceptional Beef?

By Josh and Cassidy Geiger

On the edge of where the Great Plains meet the Rocky Mountains is Casper, Wyo., a town with a deep Western pedigree. Beginning as a frontier outpost and bridge across the North Platte River, it has gone on to be a center for the oil industry, thanks to local refineries and the city’s proximity to the Salt Creek oil fields.

Silver Fox Steakhouse has been serving quality food and excellent service to Casper residents for 40 years – it’s practically an institution that has watched Casper grow and change. Since 2012, it has been owned by the restaurant’s longtime chef, Bernard Ambrosion, who has been highly invested in the local community.

The odd circumstances of the current pandemic have made going out to eat a very different kind of experience than it used to be, but it hasn’t changed what the Silver Fox Steakhouse does best. So my wife and I strapped on our masks to get some truly excellent food. The restaurant’s decor is carefully chosen, and it is classically Western themed, with paintings and other art on the walls depicting wildlife, fishing and Wyoming-inspired scenery. With the dimmed lighting and tall booth backs, … Read more “CALF MAGAZINE – Where’s the Really Exceptional Beef?”