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 for first bottle (750ml), $40 for each additional bottle.
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
Mailing Address – PO Box 569, Jackson, WY 83001
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 »
General Manager / Partner
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. Katie is thrilled to have recently become a Partner and looks forward to the many years ahead.
Chef de Cuisine
Kyle was born and raised in Jackson, Wyoming. His first restaurant job was at Bubba’s BBQ learning the fundamentals of cooking and smoking meats. This sparked his interest in fine dining, as well as Asian culture and cuisine. After continuing his studies at Mizu Sushi Restaurant with Chef Jooshin Kim, Kyle accepted the job of line cook at Snake River Grill.
At SRG he went from line cook to Pastry Chef and even held positions in the Front of House giving him a strong knowledge of the entire restaurant. He was soon promoted to Sous Chef and shortly after, Chef de Cuisine. During the off-seasons in Jackson, he strengthened his knowledge with stages at both Eric Ripert’s Le Bernardin and David Chang’s Ko in New York City.
In 2015, Kyle married and moved to Austin, Texas. He was hired at the Japanese restaurant, Uchiko, under Chef de Cuisine Sterling Ridings. Ridings, a French trained chef, taught Kyle the wonderful diversity and preparation of vegetables. Living in Austin and working in a city made Kyle realize he wanted to return to his roots and work somewhere he loved. In 2016 Kyle returned to Snake River Grill as Chef de Cuisine with a new outlook. He is excited to be back in his hometown and share with everyone the knowledge and techniques he has learned in the last year.
After graduating from Le Cordon Bleu, Gavin was introduced to the opportunities of the restaurant business when he began cooking at Barrio in his adopted hometown of Minneapolis.
Gavin’s passion took him to Tilia where, as Executive Sous Chef, he was mentored by Chef Steven Brown and learned the simple mantra “Good food tastes good!” and the philosophy that restaurants are families and each member is to be valued.
Before leaving Minneapolis, Gavin was honored to cook for King Gustaf of Sweden while working with FIKA at The American Swedish Institute.
This was followed by a move to Austin, Texas to pursue the lead line cook position at Uchiko with Chef Sterling Ridings. Gavin was exposed to blending French techniques with Asian ingredients while creating intricate dishes at this bustling award-winning restaurant. It was here that Gavin met Kyle Nicholson, who had moved from Jackson Hole to broaden his skills at Uchiko. They quickly bonded over their shared belief that you must always be willing to push harder to become better. When Kyle returned to Snake River Grill as Chef de Cuisine, he was quick to ask Gavin to assume the role of Sous Chef of SRG.
As a little girl in Minnesota, Sara grew up baking alongside her Mom and Grandmother, but it wasn’t until she traveled Europe, while pursuing a degree in English Literature, that she was introduced to fine pastries and started baking as a hobby. While finishing her bachelors, a friend began inviting her over for dinner and nights would be spent talking about food, which opened up the entire culinary world, and the thought of pursuing it as a career. Over the next six years, while traveling and working in the antiquarian book industry, desserts became more complex and elaborate. In 2010, she was invited to create her friend’s wedding cakes on location in Jackson, where she fell in love with the mountains. In 2013, she decided to pursue what had become a passion and received training at the French Pastry School of Chicago. A month after graduating, she jumped at an opening in the pastry department at the Snake River Grill. Working and collaborating with a fantastic group of people to create food that connects with people is everything she could ask for in a career.
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.
Mary Beth Dooley
After graduating from Virginia Tech’s Pamplin College of Business with a major in Hospitality and Tourism Management, Mary Beth knew she wanted to explore opportunities out West. She began working for The Four Seasons Jackson Hole gaining experience as a Food and Beverage Assistant Manager, overseeing their five dining outlets for five years.
Eager to learn the independent restaurant aspect of the hospitality world, Mary Beth joined the Snake River Grill as the lead host in 2013 and quickly rose to the position of dining room manager. She enjoys working in the high pace environment among talented and passionate co-workers.
Snake River Grill’s Eskimo Bars were featured on Food Network’s
“The Best Thing I Ever Ate” with Giada De Laurentiis.
SRG’s buffalo prime rib cowboy steak was featured on Travel Channel.
Foccacina at the Snake River Grill
Chef Jeff Drew gives the inside scoop on their foccacina.
Business Insider | January, 2016
The Best Restaurant in Every State
The Culture Trip | June, 2015
“Top 10 Must-Know Chefs of the American West”
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”
Dallas Morning News | July 2006
“Where To Eat”
Veranda | May/June 2005
“Wilder West: Snake River Grill”
Mountain Living | February 2004
New York Times | January 17, 2003
Departures | January/February 2002
“Winter Dreams: Skiing into Jackson Hole”
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.