About

The Outdoor Solutions – From Field To Table Team is comprised of several Wild Game Chef’s, back country camp cooks, and the Ray family. What brings us together is our desire to share with others, the Great Outdoors, our passion for hunting and our love of preparing great food that we have sourced ourselves.

In our opinion, there is no greater experience than sharing a meal with a family member or friend that you have one hundred percent sourced yourself.

Whether you are a seasoned hunter, a new hunter, or even if you have never hunted but like the idea of sourcing your own protein and care about where your food comes from, we feel we will have something for you here at FromFieldToTable.com.

Inside, you will find a wealth of knowledge that covers from before the field to the final plating of your meal. Please join us, explore our site, check out our hands on events, or feel free to give us a call with questions. We are very excited about sharing our passion for the great outdoors and cooking wild game with you.

Meet Our Team

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Albert Wutsch

Albert Wutsch, the author of The Art of Cooking Venison, The Art of Barbecuing and Grilling Game, The Art of Cooking Game,and the producer of The Art of Backyard Butchering is retired as department chairperson of Indiana University of Pennsylvania Academy of Culinary Arts. Chef Wutsch is a certified executive chef and culinary educator who combines his mastery of cooking with his passion for the great outdoors.

An avid hunter and outdoorsman, Chef Wutsch has cooked for professional outfitters in Montana’s Bob Marshall, Scapegoat and Spotted Bear Wilderness, the largest untamed areas in America. He has cooked in many hunting camps throughout the country and has taught courses on game cookery across the nation. He has been a featured guest speaker for many sports shows and national conventions such as the Rocky Mountain Elk Foundation, National Wild Turkey Federation, and the Annual Pheasant Fest, as well as the NRA’s Great American Outdoor Show, the largest sports show in the world.

Chef Wutsch’s professional career has spanned over 45 years of culinary experience. He has received numerous culinary teaching awards and has been featured in many newspaper and magazine articles. He has conducted game cooking demonstrations on TV, has written columns for national magazines such as Pennsylvania Game News, Women in the Outdoors, Buckmasters, and North American Hunter. Chef Wutsch has hosted and judged game culinary competitions and has been retained by publishers to review culinary manuscripts. He has owned and operated a catering business and has specialized in catering throughout the country.

He is now a regular contributor to fromfieldtotable.com and co-host many of Outdoor Solutions From Field To Table events across North America.

Greg Ray

Like most that enjoy hunting and fishing, I grew up in the outdoors, on a 2000 acre cattle ranch in Oklahoma, where I chased squirrels and rabbits with my mighty hunting Dachshund (Tinker Bell, don’t let the name fool you, she was a killer!) I also had access to 19 ponds on our ranch and was spoiled with some of the best fishing in Oklahoma!

I didn’t start my outdoor career until late 2003 when I purchased a franchise from a company that booked hunting and fishing destinations to preapproved outfitters. This was supposed to be a side gig to help support my outdoor habit but God, Fate, whatever you want to call it had other plans for me.

In October of 2005 a Jeep going 70 mph, crashed through my house and ran over me while I was standing in my kitchen! (yep you read that right). I now work in an industry I love because of it. Due to my injuries, numerous surgeries and extended time off from work, I lost my job as a National Sales Manager for a Fortune 500 Company out of Chicago, it was a blessing disguised as a fast-moving Jeep.

My wife, Deborah and I decided to jump in with both feet and run our franchise full time. We built an incredible business and stayed with the Franchise model until 2012 when we partnered with the NRA, creating their NRA Outdoors program. We were blessed to run the program until February of 2018 where we once again branched out on our own to create Outdoor Solutions.

I never dreamed that my “side gig” would grow to the company it is today, partnering with some of the industries most well-known manufacturers.

I am truly blessed to work side by side with my wife of 20 plus years and more recently our son, Eddie, has started working full time for Outdoor Solutions.

Lance Lewis

Growing up in Southeast Louisiana I developed a love of two things, the outdoors and cooking. I was fortunate enough to have a father who took me to his hunting camp in the fall and we were in a boat the rest of the year. My background is rooted in a long-found belief of ethical hunting practices and honoring the game that was taken from the land or the water.

While serving in the US Navy, I traveled extensively throughout Europe and the Middle East. During these travels I found a new appreciation and understanding of those regional flavors that have the same Cajun nuances that are home to me. In 1999, once leaving the Navy I moved to Denver and that is where my personal culinary journey began. For years while working in the industrial electronics field I would hone my cooking skills on the side. There wasn’t anything I wouldn’t try to cook, smoke or grill. In 2016, I finally took the leap to change my career, follow my passion and pursue culinary arts full-time. I attended Cook Street School of Culinary Arts in Denver and was hired as a recreational chef instructor shortly after graduation. I discovered something that I love to do just as much as I love cooking and that is teaching. My goal is to have my students learn something new they can take home and will be forever part of their culinary journey.

In 2019, I attended one of the Long-Range Shooting Courses taught by Outdoor Solutions. In meeting Greg Ray, I had the opportunity to discuss the culinary world and the natural tie to hunting and sustainability – which are a big part of my life. I could quickly see that I had met someone who possessed the same passion as I did on those topics. Later that year I attended my first From Field to Table culinary event by Outdoor Solutions and was not only blown away by the attention to detail that Greg and his staff had from the hunt to the cooking classes, I knew it was something that I wanted to be a part of.

I am humbled and honored to have been asked to contribute to OS From field to table and look forward to sharing my professional knowledge through recipes and demonstrations.

MARGIE NELSON

Margie was born and raised in Livingston, Montana, a place that lends itself to growing up with a rich and divergent education in hunting and fishing. She was raised by her Grandparents and learned skills from loading ammo and building guns in the family gunroom (basement) to cooking outdoors over a fire or a wood cook stove. Her Grandpa was an NRA marksman and instructor and her Grandma was always cooking something up with the wild game they had harvested. Hunting lifestyle skills were always being taught and learned.

After many years and many careers from Lifeguard and Marine Biology in Hawaii, and climbing the corporate ladder with Pepsi in Seattle to bartending at local and back country watering holes in Montana She settled down to raise her son, Rock. Her goal was to give him the lifestyle that she had enjoyed growing up in rural Montana.

Rock is grown now and hunts with his Mom often. They successfully hunted Moose in Alaska together and Margie backcountry cooks for the same Outfitter in Alaska now. Being involved with many wildlife Conservation groups and the local Rod and Gun club she stays close to her hunting heritage.

Margie teaches wild game processing and wild game cooking through her business Wyld Gourmet and she uses her Marine Biology education for vacations these days and you can find her at least once a year dipping her head underwater to see what’s up.

Being on Team Outdoor Solutions is a great opportunity for her to use the skills she has earned and learned with a group of like minded conservationists, hunters and wild game Chefs. You can follow Margie on Instagram at wyldgourmet.