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  • Location: United States


I moved to Jackson's Hole after attending a culinary school program through the Culinary Institute of America in 1980, but for the last 22 years I have been a Ski Patroller at the Jackson Mountain Resort, and was a Mountain Climbing Guide for 20 years. I have recently branched out to Personal Chef! I have worked a variety of restaurants/businesses in Jackson Hole, including Persephone's Bakery, Jackson Cake Co.,The Amangani Resort, The Granary at Spring Creek Resort, The Alpenhof, The Murie Center, The Teton Science School, Dornan's in Moose, Shades Cafe, Chippy's Kitchen and Catering, The Spotted Horse Ranch, and the Marriot in Salt Lake City. I also worked at the Sawmill Farm Inn in Vermont. I am the former owner/chef of the Gros Ventre Grill in Bondurant, Wyoming. My speciality there was "Nouveau Western Ranch" cuisine.


French, American Continental, Italian, Asian, Spa Cuisine, Low-diet, Wedding Cakes, Pastries/Desserts, Soups, Salads, and fine wines.