Foccacina at the Snake River Grill
Chef Jeff Drew gives the inside scoop on their foccacina.
Celebrating over 20 years on the Town Square, Snake River Grill is still the locals’ favorite fine dining experience. Whether at the intimate bar, featuring 300 wines and signature cocktails, or in the rustic-elegant dining room, SRG is a must for fresh, uniquely-crafted New American cuisine.
Dress Code – Jackson casual
Payment Methods – All major credit cards, cash
Corkage – $25 per 750 ml (limit 2 bottles per party)
Disabled Access – Elevator available from King Street
Children – All welcome however no high chairs or special menus
Smoking – This is a non-smoking establishment
Dietary Requests – Please inform your server
Chef / Partner
Jeff entered the culinary field at the early age of thirteen as a caterer, later attending The Culinary Institute of America. He completed an externship at Harrah’s, a five star – five diamond resort in Lake Tahoe.
After 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.
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.
A love of the outdoors and a desire to contribute to a thriving restaurant community brought Jeff and his family to Jackson Hole. For over fifteen years, Jeff’s modern American cuisine has found its home in the rustic elegance of the Snake River Grill. View full bio »
Katie began working in fine dining restaurants at the age of 16 in Chicago and immediately fell in love with the business. After graduating from college in Vermont in 1998, she moved to Jackson to begin working at the Snake River Grill as a server and host. August Spier, a founding partner of Snake River Grill, was her mentor and the lessons he taught her in hospitality and service are what drive her as a manager each day. After 16 years with SRG, Katie is proud of the restaurant’s success, supported by an incredible and passionate staff.
Wine and Beverage Director
Dave’s culinary interests started early with his parents claiming that his first declared favorite foods were crab and asparagus. His interest in wine began in a college course while attending the University of Virginia. Dave moved to Jackson in the fall of 1997. In the spring of 1998, he was hired as a server at the Snake River Grill where his interest in wine bloomed. After nine years as a server and an assistant manager, Dave moved on to pursue an opportunity as the General Manager at the Jackson Hole Wine Company. After four years, Dave joined the Fine Dining Restaurant Group of Jackson in a managerial role working across all of their properties. Dave has now come full circle, returning to the Snake River Grill with great pride and excitement in his new role as Wine and Beverage Director.
Chef de Cuisine
Jeremy’s fondest memories and lifelong love of food developed while cooking alongside his mother in California for family and friends. Growing up he had two major aspirations in life: To become an Army Ranger following in the footsteps of his Grandfather and to become a chef, pursuing his love of food and bringing people together. After serving our country as an Army Ranger, Jeremy embraced his dream of becoming a chef and attended the Art Institute of Los Angeles culinary school. Jeremy has formal training in classic French-American and Italian cuisine. He specializes in handmade pasta and has worked under renowned chefs Evan Funke, a James Beard nominee and Traci Des Jardins. At Snake River Grill, Jeremy’s cooking accentuates fresh, local and sustainable ingredients while enjoying creating lasting relationships with local farmers.
Raised in Ohio, Brian grew up cooking in the kitchen with his mother, where he discovered his love for cooking. After high school, he moved to Pittsburgh to study Industrial Design. Not satisfied with a career in design, he returned home to pursue his passion for cooking. Back in Ohio, Brian worked his way into the most acclaimed kitchens in Columbus where his enthusiasm for the kitchen bloomed. After honing his skills and working his way up to Sous Chef, he jumped at the experience to work on a grass-fed cattle ranch in Idaho. The opportunity to learn how to raise cattle in a “farm to table” environment was invaluable. Looking to return to a fine dining atmosphere, Brian started working at Snake River Grill in 2012 as a line cook and was recently promoted to Sous Chef.
Executive Pastry Chef
A native of Tallahassee, Florida, Jaclyn Bernard moved to Jackson in the spring of 2001 after graduating from Florida State University’s Deadman School of Hospitality. Under the mentorship of Chef Kevin Humphreys, Jaclyn spent the next 14 years learning, creating and developing her sophisticated yet whimsical approach to plated desserts, banquets and wedding cakes. During this time, Jaclyn grew from a pastry assistant at the Snake River Lodge & Spa to one of Jackson Hole’s favorite pastry chefs at Spur restaurant. With much excitement, she joined the Snake River Grill and Chef Jeff Drew in 2014. Along with SRG’s fantastic staff, Jaclyn uses her hard work, attention to detail and creative ideas to continually surprise and excite our guests. When Jaclyn is not smiling in the kitchen, you can find her mountain biking, skiing or planning her next travel adventure.
Snake River Grill’s Eskimo Bars were featured on Food Network’s
“The Best Think I Ever Ate” with Giada De Laurentiis.
SRG’s buffalo prime rib cowboy steak was featured on Travel Channel.
New York Times | December 18, 2013
“36 Hours in Jackson Hole, Wyo.”
Jetset Magazine | September/October 2011
Travel + Leisure | February 2011
“America’s Most Romantic Restaurants”
Financial Times | March 2009
“How To Spend It: Jackson Scales New Heights”
The Wine Advocate | June 2006
Travel + Leisure | February 2004
“Eat Your Heart Out”
Snake River Grill was founded in 1993 by partners Alan Hirschfield and August Spier. The Hirschfields are the majority owners with nine other partners.
Founder Alan Hirschfield
Alan’s career began as an investment banker on Wall Street. He later became CEO of Columbia Pictures and 20th Century Fox Film Corporation among countless other business and philanthropic endeavors. Alan’s legacy is celebrated by the continuity of the restaurant.
Founder August Spier
August worked in and managed restaurants in Washington D.C., New York and Los Angeles. During these years, August was also an actor, cameraman, teacher, and worked for a printing company. August visited Jackson Hole for many winters where he met Alan Hirschfield. The two opened SRG in 1993. After 15 years of leading the restaurant, August retired to Santa Monica. He continues to support the Grill and its evolution.