About Us

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Genie Welsh is a living legend in the food service industry. With over 30 years of experience, she is the ringleader of the circus. Genie continues to be a community staple and fountain of wisdom for aspiring food service professionals. She is a generous mentor who shares her knowledge and expertise with up-and-coming entrepreneurs. Genie is a pioneer in the food service industry, and her contributions are immeasurable. She has built a reputation for excellence, and her dedication to her craft is unparalleled.

 Mid December 1990, Jim graduated from Dickinson State University  with a business degree.

End of December 1990, Genie's Kitchen, the Welsh family's first business becomes a reality.

Jim's education in the food industry was just starting.

Thirty years later, his experience in Business development, procurement, logistics, marketing, and more has given him a well rounded expertise in the food industry.

Forged for two decades in the fiery world of high volume steak house operations and fine dining, Mike is highly trained in Americana as well as world cuisine. A culinary technician by nature, he has an firm understanding of culinary science that underpins his philosophy towards food.

After several years in area steakhouses, Mike had the opportunity to explore the culinary world of Bozeman, where he became an executive sous chef at an award winning restaurant. The chefs there first rounded out his roughshod culinary training, then, over the course of a decade of service, he worked and managed a large, complex kitchen. Mike has always revered Anthony Bourdain, and he 'made his bones' in the pressure cooker of scratch made, high volume restaurants.

Mike found his way back to Wibaux during the Covid era and began applying what he learned to the Tastee Hut. A long term goal of his was the formation of a weekly food delivery system, and having Ashley on board solidified the concept. 

 A braggart by nature, he relishes in regaling his co-workers with chef lore and daring tales of life on the line. Mike enjoys teaching and sharing his knowledge with aspiring chefs. 

 Chef Ashley Hartse, with over 17 years of culinary experience, has a passion for kitchens and food that blossomed during her high school and college years. In 2006, she embarked on her culinary journey at Le Cordon Bleu Culinary Institute. Fresh out of school, she landed a job at a high-end country club in Portland, Oregon, where she honed her skills under the guidance of renowned chefs.

Two years later, Ashley returned to Billings, Montana, where she continued to work in kitchens until she became a first-time mother. Taking advantage of this opportunity to stay home with her children, she channeled her creativity into culinary inspiration. She started a successful meal prep company from her home, providing meals to the public and exploring a wide range of flavors that fueled her passion for the kitchen.

Life took an unexpected turn when the family relocated to Wibaux, Montana, to become full-time farmers. However, Ashley’s culinary spirit remained unbroken. She seized the opportunity to work at the Tastee Hut, where she can now share her knowledge and passions with Mike and Genie Welsh.

As Ashley embarks on this new chapter, she looks forward to exciting ventures and the chance to continue inspiring others in the culinary world.