Fifteen years ago, some adventurous restaurateurs discovered an abandoned railroad freighthouse on the east end of Bozeman’s Main Street. They transformed that space into a place where fine dining meets the casual vibe Bozeman residents prefer, and Montana Ale Works was born. Boasting the largest selection of locally crafted beer in the region, Ale Works has become a place where you can shoot a game of pool, then enjoy a hand-cut Montana steak, fresh seafood dish, or artfully crafted salad. I wanted to know more about what goes on behind the scenes at this neighborhood favorite, so I asked Executive Chef Anthony Calkin some questions about his background and food philosophy.

SC: How did you end up in Bozeman?

AC: I ended up in Bozeman almost 7 years ago. I went to culinary school in the Twin Cities, and had an opportunity to go anywhere I wanted to finish my internship. I met a girl while I was in school, and she had gone to MSU before moving back and decided to go to culinary school. She recommended Bozeman and thought that Montana Ale Works would be a good fit for me. Also, my great grandfather and grandmother both grew up in Whitefish. I came out to visit as a kid and fell in love with it here, and wanted to move out West since. So with the opportunity available, I took it. (And, of course things didn’t work out between us, but that just gave me more time to focus on my career at the restaurant).

SC: What did you want to be when you grew up? Did you see yourself becoming a chef?

AC: I wanted to be a lot of different things growing up. At one point I wanted to follow in my father’s footsteps and be a lawyer, or some sort of businessman. I got accepted into a few schools (although I never went to those ones) for a double major in International Business and Spanish. After thinking about myself sitting in front of a computer or in an office, on top of the next 6-8 years of school, I told myself, no way. I kind of lost focus on what I wanted to be.  

I never could see myself being a chef 12 years ago. It never crossed my mind. It pretty much all started when I was about 15 or so. I was working a cash register in this small town mom ‘n’ pop restaurant back in the Midwest where I grew up. I had never worked in the restaurant industry, and honestly wasn’t really enjoying myself. I saw how much fun the guys in the kitchen were having, and wanted to work back there. When I turned 16 I got a chance to work in the back, but after a couple weeks I got moved back out front, partially because I had no clue what the hell I was doing, but also because I could hold my own out front. It really pissed me off that I couldn’t work back there. So about a year later I quit, and got a job cooking full time while in high school. I used my previous experience of not hacking it as motivation and excelled through the kitchen, learning what I could.  Ever since I have been working in kitchens.

SC: Why did you choose food?

AC: I chose food because I enjoy making others happy. Growing up, whenever relatives would come over, my mother would cook for a couple days straight. Then we would eat, drink (except the kids), and be merry. So in my mind I always have associated food with joy, comfort, happiness. Food is something that you can work with to fit a spectrum of people’s interests, and great food is something I can create to serve and make our guests happy.



SC: What do you like best about being a Chef?  

AC: The thing I like most about being a chef, there is never a dull moment in the restaurant. There is always something to be done. Every morning I write myself a list of things to do, knowing I won’t get to all of them. The next morning I carry over the things I didn’t get to, and the next day, and the next day. The world of food is ever-changing, and I enjoy doing research, reading books, and watching videos outside of working in the restaurant. But honestly, I think what I have gotten the most satisfaction from is making a stressful, hectic, hot, sharp, crazy work environment fun for the people around me.  

SC: What has changed about Montana Ale Works since it first opened?

AC: Ale Works has been open for 15 years, and I have been there for just under half of it. A lot has changed even in my time at MAW. The kitchen has become more professional; I would consider it a breeding ground for inspiring line cooks/chefs. We have a lot of foodies back in the kitchen. It’s more than “just a job”. In my opinion, the food has gotten better. We are always trying to push ourselves and do better - come up with better specials and better menu items. Service has gotten better. [We have improved] from front to the back, from the way we train to our execution.

SC: What do you feel is unique about your restaurant & how it makes a difference for people? What do you want guests to experience when they come to this restaurant?

AC: I have never been to another restaurant that resembles what Montana Ale Works has to offer. From our selection of beer, to the size of the restaurant, to the 7-11 specials we run a day. I’ve never seen a restaurant so involved with the community and willing to give back. MAW has great core values and amazing community partnerships. You just don’t see that around. It makes a huge impact on other local businesses, helping not only ourselves to grow, but them too.

SC: What do you want guests to experience when they come to this restaurant?

AC: When guests dine at MAW, the biggest thing I want them to experience is that we care, and they are being cared for while in our restaurant. I want them to have fun, relax, eat some great food, enjoy some adult beverages. I want guests to experience big city service and food in a small town.

SC: What’s most important for you to share with the readers & why?  

AC: The most important thing I would like readers to know is how truly passionate you can be about something. I’ve told people I truly haven’t “worked” in years because I love my job. I still work anywhere from 50-70 hours a week. Long days, stressful situations, but in the end, seeing a guest leave the restaurant with a smile on their face, even bigger than when they arrived, makes it all worth it. And even seeing others grow and develop around me gives me that warm fuzzy feeling. It’s not every day that you hire someone to wash dishes and they end up being a badass sauté cook with a great palate...

Calkin and his crew host happy hour two times a day. Small plates and drink specials will help you shake off a long work day or usher in an evening of excitement. The front and back of the house work in tandem to infuse a love for food and fellowship that is evident in the smiles of patrons as they leave. Ale Works truly is a happy place.