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Jackson Hole Food & Wine is a 501(c)(3) non-profit organization dedicated to producing an intimate and unique food and beverage festival that highlights our exceptional valley while giving back to our community and the greater good.

Jackson Hole Food & Wine’s commitment is to celebrate food, wine, spirits and craft brews set against the backdrop of Jackson Hole.

Annually, we will host a multi-event, 3-day winter festival in early March and a summer festival in late June. Thank you for your support and helping us broaden the culinary conversation in Jackson Hole.


PAST SPECIAL GUESTS

2017 SUMMER FESTIVAL

Chef Ryan Prewitt, Pêche Restaurant, New Orleans

Chef Chris Shepherd, Underbelly, Houston

Pierre-Antoine Rovani, Remoissenet Pere et Fils

Billy Weiss, North Berkeley Imports

 

2018 WINTER FEST

Tyler Florence, Wafare Tavern, San Francisco

Guillaume Large, Résonance, Oregon

2018 SUMMER FESTIVAL

Stuart Brioza & Nicole Krasinski, State Bird Provisions, San Francisco

Walter Manzke, République, Los Angeles

Ricky Estrellado & Ryo Hasegawa, Nobu Downtown, New York

Dennis Cakebread, Cakebread Cellars, Napa

Lia Gilles, Vérité, Napa

Tim Mondavi, Continuum, Napa

2019 WINTER FEST

Richard Blais, Juniper & Ivy | Crack Shack, San Diego

Chris Figgins, Figgins Family Wine Estates, Walla Walla, Washington

Alex Day, Death & Co.

2019 Summer festival

Chef Adam Perry Lang, APL Restaurant, Los Angeles

Chef Bryan Voltaggio, VOLT, Maryland

Chef Daniel Boulud, The Dinex Group, New York

Chef Katie Button, Cúrate Tapas Bar, North Carolina

Chef Mike Lata, FIG, The Ordinary, South Carolina

John Lockwood, Enfield Wine Co., California

Lisa D’Adamo, Folio Fine Wine Partners, California

Matt Hobbs, Paul Hobbs Winery, California


 
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MEET THE TEAM

Guided by a passionate founding committee and advisory group of culinary-and-community-minded professionals

 

Megan Gallagher

Director | Founder

 
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Haynes oAKLEY

Associate Director | Founder

 
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Katrina Ryan

President | Founder

 
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Brandon Ryan

Founder

 
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Karen Reid

Founder

 
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Mike Reid

Founder

 

ADVISORY COMMITTEE

Annie Fenn, Physician/Food Writer

Bill Weiss, Food & Wine Enthusiast

Bob Merriman, Youngs Market Company

Corey Milligan, New West KnifeWorks

Dan Visosky, Dan Visosky Real Estate

Dave Erickson, Westside Wine & Spirits

David Kaplan, Death & Co. 

Drew Nieporent, JHFW Culinary Director/Owner, Myriad Restaurant Group

Eric Wilson, Personal Chef

Gavin Fine, Fine Dining Restaurant Group


THANK YOU TO OUR PREMIER SPONSORS

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