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.