Brant Oswald – Brant is known as one of the top spring creek fly fishing instructors, with even a film credit in A River Runs Through It. Brant has worked in nearly every segment of the fly fishing industry — as fly fishing school instructor and director for both Orvis and the Mel Krieger schools, as a commercial fly tyer, fishing travel consultant, fly shop manager, and now as a guide, outfitter and instructor in Livingston, Montana. As a guide, Brant spends most of his days with clients on the Paradise Valley spring creeks and the Yellowstone River, and teaches fly casting and fly tying clinics around the region.
Beau Peavey - Beau started fly fishing at the age of 4 and began his guiding career in Maine chasing Landlocked Salmon and Brook Trout. He is known as a professional, friendly, “fishy” veteran guide who teaches his anglers something new every day. Beau has guided over 15 years on Montana rivers and streams, with 10 years of guiding on the Paradise Valley spring creeks. He also teaches guide school, fishing schools and is an accomplished casting instructor.
Greg Bricker – Greg is Shields River Lodge’s licensed outfitter. His team of professional guides are some of the best in the western region. Greg’s fishing addiction has led him to guide in Chile, Argentina, The Bahamas, Christmas Island, and numerous places throughout the U.S. He has been featured in Waypoints, a Confluence Productions film, and The New York Times.
SHIELDS RIVER LODGE
Our guests are treated to five-star service, deluxe accommodations and legendary meals prepared by our Executive Chef. We offer 9 private rooms with ensuite baths and king beds. All rooms have writing desks, comfortable seating areas, and large windows with sweeping views of the surrounding landscapes. Some rooms have access to private decks.
Executive Chef Donald MacArthur
Executive Chef Donald MacArthur’s love of food began early while growing up on an organic farm in Pennsylvania where he learned that quality ingredients are the key to any meal that is meant to be truly remarkable. Working behind the fish counter at famed purveyor Dean and DeLuca led to a passion for cooking anything from the sea. Chef Donald then attended New York’s acclaimed French Culinary Institute before honing his craft at Esca, New York’s venerable Italian seafood restaurant. At the Shields River Lodge, Chef Don leads and an extraordinary team that continues to source the finest ingredients and prepares them with subtle nuance and expert technique.