Executive Sous Chef
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 (where he first worked with Chef Luke Biewick) 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 with Chef Luke and they have worked together ever since. 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 excited to reinforce Chef Luke’s mission to support local farms and contribute to the evolution of Snake River Grill’s food.