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.

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.

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 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 and to join 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.

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 cooked at JH Golf & Tennis Club when he moved to Jackson in 2019 before coming 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.

Alex Ottusch is from a small town in southwest Michigan where he began working as a cook in 2004 while in high school. After graduation, he pursued a degree in marketing but soon realized that was not his path, so he joined the United States Navy and continued his passion for cooking by serving as a culinary specialist from 2010-2014. Following his service, he earned a culinary degree from Florida State College in Jacksonville while working at TPC Sawgrass Country Club. While at TPC, Alex had the distinct pleasure of cooking for the winner of the Players Championship. He was also on the winning team at the Great Chefs of Jacksonville competition. After Jacksonville, Alex moved to Chicago to fulfill his dream of working for Chef Grant Achatz at Alinea, where he met our Chef, Addison Fleming. During his four years in Chicago, Alex also worked for Stephanie Izard’s Little Goat Diner as the Sous Chef and Bruce Sherman’s one Michelin star restaurant, North Pond. In the summer of 2022, Chef Addison convinced Alex to come to the Snake River Grill to work as their butcher for the summer season, after which Alex was convinced that the Snake River Grill is where he belonged. We couldn’t agree more, evident by the recent promotion of Alex to the Sous Chef of our restaurant.

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.

Miriah was born and raised in Vermont, home to the world-famous “maple creemee,” which she began pouring at the age of 13 at a small-town diner. Bouncing around jobs during high school and college she did everything from washing dishes, cooking breakfast, running a busy sandwich deli, tossing pizza dough, and waiting tables. After college, she moved abroad and spent a year walking across New Zealand volunteering at different farms, orchards, and vineyards along her path. Returning to Vermont, she landed a job embracing hospitality at Twin Farms, a Forbes Five Star, Relais & Chateaux, that won Forbes Travel Guide“Hotel of the Year” distinction in 2020.

Alas, the mountains were calling, and Miriah joined the migration west, where she settled in Aspen, CO, and began working at The Little Nell - another Forbes Five Star, Relais & Chateaux property. Noticing a theme here? Miriah had discovered that it was rewarding work to take care of people and help create those important memorable moments.

At the behest of a few fellow backcountry ski bums, Miriah made her way to Jackson Hole. She spent a winter serving on the bustling patio at the Four Seasons Hotel, took her first step into management at Glorietta Trattoria, and refined fine dining at the Snake River Sporting Club. Miriah is excited to bring her passion for the mountains and sincere service to the Snake River Grill as the Assistant General Manager.

After 23 years at Snake River Grill, Jeff retired in May 2023.

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 in March of 2000. 

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” three years in a row at The James Beard Awards – the country’s most coveted honors for chefs and restaurants.