Jeff entered the culinary field at the early age of thirteen as a caterer, later attending The Culinary Institute of America. He completed an externship at Harrah’s, a five star – five diamond resort in Lake Tahoe.

After graduating from the CIA, Jeff joined chef Jimmy Schmidt as part of the opening team to the Rattlesnake Club Restaurant in Michigan and continued for six years as Chef de Cuisine, assisting in opening four restaurants, the last one being a Southwestern concept.

The next seven years, Jeff was Chef de Cuisine of Mark Miller’s Coyote Café in Santa Fe, working in food product design, development and testing for the Coyote Cocina line of premier Southwestern food products and cookbooks.

A love of the outdoors and a desire to contribute to a thriving restaurant community brought Jeff and his family to Jackson Hole. 

Jeff was one of eight professional chefs from across the country awarded a scholarship from Beringer Vineyards to the prestigious School for American Chefs in Napa. 

He has been a guest chef in several parts of the country, including The Masters of Food & Wine and The James Beard House and most recently The Milan Culinary Expo in Italy. He has been featured in various television spots such as The Food Channel, CNN and The Travel Channel. His credits have been acknowledged in national publications, such as Esquire magazine, The New York Times and Food Arts. Jeff was nominated “Best Chef: North West” four years in a row at The James Beard Awards – the country’s most coveted honors for chefs and restaurants.

Katie began her fine dining restaurant career at the age of 16 in downtown Chicago. She immediately fell in love with the hospitality industry. After graduating from the University of Vermont in 1998, she moved to Jackson to continue her passion for the the business and began working at Snake River Grill.

Through her years at SRG, Katie moved through several positions including server and lead host before becoming General Manager in 2000. 

Katie became Partner in 2016 and has recently transitioned into a more "behind the scenes" role as Director of Operations.

Colin Hemens is from Pacific City, OR where he started his career at Pelican Brewing and the Grateful Bread Bakery.  He brought himself up through the culinary ranks seeking new challenges and opportunities to learn in Portland’s active restaurant scene. Colin followed the call to the mountains working, hiking, and climbing in Glacier National Park, Grand Teton National Park and The Keystone Ranch, CO. When mountain cuisine no longer proved to be fulfilling, Colin turned his focus to the city to work at the Michelin Star restaurant, Spruce, in San Francisco. Although inspired by the amazing chefs, techniques, and pristine California ingredients, Colin hated the traffic and missed the mountains! Returning to pursue climbing, cooking, and farming he began work at Jenny Lake Lodge. Colin’s passion for local products continued to grow through his work share at Snowdrift Farm in Victor, processing chickens at Purely by Chance Farm in Alta, weekly participation in Jackson’s farmers’ markets, May Park community garden plot and butchering at Sweet Cheeks Meats. Colin is passionate about his mission to support local farms and contribute to the evolution of Snake River Grill’s food.

Born and raised in Jackson Hole, WY, Emily began working in restaurants at the age of 14. The hospitality industry continued to inspire her through the years, so she returned home after college to gain the experience necessary before moving to New York City. She moved with the hopes of attending Culinary School, but instead became rapt in the energy of restaurants in the city. Emily’s passion and work ethic landed her a job with Make It Nice Hospitality at the Michelin Starred restaurant NoMad in Manhattan. She quickly rose to the ranks and was offered the coveted job of Maitre’D. With this quick transition into the New York restaurant scene, she yearned to know and learn more. She accepted a job with the Guest Relations team at their 3 Michelin Starred restaurant Eleven Madison Park. From there, the journey into hospitality was as mesmerizing as it was challenging. Less than a year later, Eleven Madison Park won Best Restaurant in the World in 2017—the most prestigious accolade a restaurant could receive. She then moved on to help open and close two seasonal pop-up restaurants in East Hampton, NY and Aspen, CO with the team behind EMP. After 4 years, she was eager to move back home to the mountains where a vibrant culinary community was rising, and a steadier pace of life awaited her. In 2019, she joined the team at Snake River Grill and found it embodied what she had seen in NYC without having to live the lifestyle. She fell in love with Jackson Hole again, without sacrificing her love of restaurants and high-end dining experiences.

Growing up on his father's small beef farm in St. Croix Falls, Wisconsin inspired Matt with homegrown food. His mother is a passionate gardener persevering a full pantry every year for the long Wisconsin winters. Working in local mom-and-pop restaurants in high school earned him saving money along with an early appreciation for fast-paced work. A desire for travel and broader experience took him to Cody, Wyoming followed by cooking in a variety of Western ski towns for the next five years culminating with a chef de partie position at the Little Nell in Aspen, Colorado. This gave Matt exposure to the vast amount of knowledge gained & shared when meeting new people. Matt first cooked with our Chef Colin Hemens at JH Golf & Tennis Club when he moved to Jackson in 2019 and then followed him to Snake River Grill. Matt was a core principle in successfully guiding our kitchen through the challenges of the Pandemic this past year and was promoted to Sous Chef in May 2021. Inspired by the food and farming culture of the Teton valley, Matt’s talent and leadership continue to grow.

Addison grew up in central Florida, originally wanting to be a musician. His first job as a pizza delivery driver soon evolved into cooking. When he found himself skipping school because he loved being in the kitchen, Addison realized the need to attend culinary school. After that accomplishment, he spent the next two years alternating winters in Beaver Creek ski resort, Colorado, and summers at Jenny Lake Lodge in Grand Teton National Park, which is where he first worked with our chef Colin Hemens. Addison also cooked with Rene Stein, a chef in Jackson who had earned a Michelin Star. Addison knew he needed to experience this work firsthand, so he moved to Chicago to work at Entente, a one-star Michelin restaurant, progressing from garde manger to Sous Chef. While in Chicago he also cooked at the world-renowned Alinea Restaurant and later was a Sous Chef for Chef Stephanie Izzard at her restaurants, ‘Cabra’ and ‘Girl & The Goat’ which ended suddenly due to the Pandemic. This abrupt change led Addison happily back to Jackson to cook with Chef Colin again by joining the Snake River Grill. We are excited to have Addison’s modern techniques and skills along with his passion for the great produce and meats from our local farmers.

Dave’s culinary interests started early with his parents claiming that his first declared favorite foods were crab and asparagus. His interest in wine began in a college course while attending the University of Virginia. Dave moved to Jackson in the fall of 1997. In the spring of 1998, he was hired as a server at the Snake River Grill where his interest in wine bloomed. After nine years as a server and an assistant manager, Dave moved on to pursue an opportunity as the General Manager at the Jackson Hole Wine Company. After four years, Dave joined the Fine Dining Restaurant Group of Jackson in a managerial role working across all of their properties. Dave has now come full circle, returning to the Snake River Grill with great pride and excitement in his new role as Wine and Beverage Director.