He has been featured in various television spots such as The Food Channel, CNN and The Travel Channel. He has been a guest chef in several parts of the country, including The Masters of Food & Wine and The James Beard House and most recently The Milan Culinary Expo in Italy.
#Snake river professional#
Jeff was one of eight professional chefs from across the country awarded a scholarship from Beringer Vineyards to the prestigious School for American Chefs in Napa.
The next seven years, Jeff was Chef de Cuisine of Mark Miller’s Coyote Café in Santa Fe, working in food product design, development and testing for the Coyote Cocina line of premier Southwestern food products and cookbooks.Ī love of the outdoors and a desire to contribute to a thriving restaurant community brought Jeff and his family to Jackson Hole. He completed an externship at Harrah’s, a five star – five diamond resort in Lake Tahoe.Īfter graduating from the CIA, Jeff joined chef Jimmy Schmidt as part of the opening team to the Rattlesnake Club Restaurant in Michigan and continued for six years as Chef de Cuisine, assisting in opening four restaurants, the last one being a Southwestern concept. Jeff entered the culinary field at the early age of thirteen as a caterer, later attending The Culinary Institute of America.
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