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Jeff entered the culinary field at the early age of thirteen as a caterer and was encouraged by his chef to later attend The Culinary Institute of America to broaden his skills. As part of his education, he completed an externship at Harrah's, a five star - five diamond resort in Lake Tahoe, Nevada. After graduating from the CIA, Jeff joined chef Jimmy Schmidt as part of the opening team to the nationally acclaimed Rattlesnake Club in Michigan. He worked for Chef Schmidt for six years in the capacity of Chef de Cuisine. During this time, he assisted in opening and operating four restaurants, with the last one being a Southwestern concept. Recruited by The Coyote Cafe to be the Chef de Cuisine in Santa Fe, Jeff was the executive chef for seven years and was also responsible for food product design, development and testing for the Coyote Cocina line of premier Southwestern food products. |
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The love of the outdoors and a desire to contribute to a thriving restaurant community has brought Jeff and his family to Jackson Hole. It is here that Jeff's modern American cuisine has found its home in the rustic elegance of the SRG. Jeff was one of only eight professional chefs from across the country recently awarded a scholarship from Beringer Vineyards of Napa Valley to the prestigious School for American Chefs, directed by Madeleine Kamman. Jeff has taught cooking classes as well as been a guest chef in several parts of the country, including The Masters of Food & Wine and The James Beard House. He has also been featured in various television spots, including regional specials on CNN and the Disney Channel. His credits have been acknowledged in national publications, such as Esquire magazine, Nations Restaurant news, Food Arts, The Christian Science Monitor, The Albuquerque Journal, The Detroit Free Press and Restaurant & Institutions Magazine. |
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