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.