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.
Food – American grill, wood-burning oven
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 are 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 and was encouraged by his chef to later attend The Culinary Institute of America to broaden his skills. As part of his experience 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 nationally acclaimed Rattlesnake Club Restaurant in Michigan. He worked for Chef Schmidt for six years in the capacity of Chef de Cuisine. During this time, he assisted in opening four restaurants, with the last one being a Southwestern concept.
The love of the outdoors and a desire to contribute to a thriving restaurant community brought Jeff and his family to Jackson Hole. For over thirteen years, Jeff’s modern American cuisine has found its home in the rustic elegance of the Snake River Grill.
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, now known as Bin22. 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
Kyle Nicholson was born in Jackson, Wyoming. He started working in the hospitality industry at a young age at a local BBQ place where he learned how to smoke a variety of meats and make basic sauces. He then was a sushi chef at Mizu Sushi, where he fell in love with Asian culture and cuisine. Kyle began working at the Snake River Grill in 2008 as a line cook. He was promoted to the Pastry Chef and soon after assumed the role of Sous Chef for two years. Now, as the Chef de Cuisine, Kyle imparts his Asian influence and passion for food to our menu and staff.
Executive Pastry Chef
Raised in Mesa, AZ, Sara was introduced to the restaurant industry at an early age. Her family owned a Sonic Drive-In, where Sara learned the operations of the restaurant business. Six months later Sara’s family bought a small diner in Jerome, ID where she helped run the family business. She went on to attend the French Culinary Institute in New York, studying classic pastry arts. Upon graduating at the top of her class, Sara began working at SRG and assumed the Executive Pastry Chef position within a year.
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 seemed 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.
Snake River Grill was founded in 1993 by partners Alan Hirschfield and August Spier. Alan is the majority owner with eight 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. He remains the director of several public companies and is active in several nonprofits in Jackson.
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.
Three-dimensional paintings by California artist Mikel Alatza grace the ceiling of the central dining room. They were commissioned by SRG in late 1992 and installed shortly before opening in July of 1993.
This three-dimensional painting by California artist Mikel Alatza was also commissioned. It depicts the faces of former and current employees along with people associated with the restaurant.
SRG was featured on Food Network’s “The Best Thing I Ever Ate”
SRG was featured on Food Network’s “Giada’s Weekend Getaways”
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”