Snake River Grill

Katie began her Snake River Grill story in June 1998 after graduating from the University of Vermont and following friends to the beautiful Tetons. With a passion for hospitality and working with a dedicated team, she found her home at the Snake River Grill. 

She is thankful for having founding owner August Spier and Chef Jeff Drew for their mentorship. In 2023 Katie took over the position of Managing Partner, surrounding herself with a passionate, talented team. 

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.

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.

Raised between the serene beauty of Lake Tahoe and the vibrant culture of Durango, Mexico, Alejandro Soto's diverse upbringing has shaped his culinary perspective. From a young age, he developed a deep appreciation for fresh, locally-sourced ingredients, spending countless hours on his grandparents' farm, harvesting produce and learning the art of cheesemaking and fermentation.

After moving to the United States, Alejandro pursued his passion for culinary arts in San Francisco, honing his skills at renowned restaurants like Quince/Cotogna and Acquerello. His culinary journey led him to Chicago and, most recently, Denver, where he gained valuable experience as Executive Sous Chef at Tavernetta.

Now, at Snake River Grill, Alejandro identifies with the restaurant's values. He Brings his global influences and commitment to sustainable practices, creating dishes that are both delicious and meaningful. His goal is to evoke the warm, comforting feelings of home through his food, honoring the ingredients and delighting the senses, creating memorable experiences. "I aim to bring the feelings and memories of food and hospitality I grew up with to others, respecting products and putting smiles on faces through my craft."

Kaitlyn, a Chicago native, began her culinary journey at Kendall College in Chicago, where she studied Baking and Pastry Arts. Early in her career, she ventured to San Francisco, honing her skills at several Michelin-starred restaurants, including Acquerello, Spruce, and Michael Mina. Seeking to deepen her expertise and explore new facets of the culinary world, Kaitlyn returned to The Windy City, where she met Chef Addison while working as Pastry Sous Chef at Michelin-starred Entente.

When the pandemic reshaped the culinary landscape, Kaitlyn took a bold step and relocated to Denver where she became the Pastry Chef at a Dessert Bar. Sharing her passion for pastry with a new community of eager diners. After some time in Denver, she took the opportunity to join the team at Snake River Grill. Visiting and being drawn to the restaurant's commitment to both excellence and community, Kaitlyn eagerly joined the team in the fall of 2024.

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.

Sara is a Jackson Hole native, with a passion for the outdoors and the local community. She got her start in the industry bartending through college and working in Jackson Hole Food & Wine events during the summers with Dining In Catering. Upon returning to Jackson after college, she looked to pursue hospitality further, and secured the position of the Lead Reservationist at Snake River Grill. Her passion for the service industry grew, along with her love of food, wine, and the ability to provide a memorable guest experience. After gaining experience in various roles as a busser, food runner, and dining room manager, Sara was promoted to the Guest Relations Manager of Snake River Grill. A role she sincerely defines every night with her welcoming smile and amazing ability to multi-task.