This year we proudly welcome an elite group of culinary masters and world-class wines to the Tetons for Jackson Hole Food & Wine.
JHFW Culinary Director
Owner; Nobu, Tribeca Grill, and Bâtard, New York
Drew Nieporent, one of America's most respected and celebrated restaurateurs, is the founder and inspiration behind the Myriad Restaurant Group, which operates Tribeca Grill, Nobu New York City, Nobu Fifty Seven, Nobu London, Nobu Next Door, Bâtard, Porsche Grille at Citi Field, and Crush Wine & Spirits. Over the last 30 years, Myriad has opened and operated over 39 restaurants around the world, including Seattle, Louisville, Providence, Boca Raton, London, San Francisco, Moscow, Citi Field, home of the New York Mets in Flushing, New York.
Nieporent's first restaurant, the groundbreaking Montrachet (1985), earned three stars from The New York Times and kept that rating for 21 years. In 2008, the restaurant reopened as Corton, maintaining its three New York Times stars and receiving two Michelin stars with chef-partner Paul Liebrandt at the helm. In May of 2014, Nieporent reopened the space as Bâtard with the help of chef- partner Markus Glocker and partner John Winterman. Earning three stars from The New York Times, New York Magazine, and a coveted Michelin star, the restaurant opened to critical acclaim. As 2014 came to an end, Bâtard landed at the top of several end-of-year lists, including the number one spot on The New York Times' list of "The 10 Best New Restaurants of 2014". In May of 2015, the restaurant won the James Beard award for “Best New Restaurant”.
CHEF Ricky estrellado
Nobu Downtown, NYC
Chef Ricky Estrellado has been overseeing the kitchens of Nobu New York and Nobu Next Door as executive chef since 2005.
Estrellado’s passion for cooking started in the Philippines and brought him to the United States. He graduated at the top of his class at the New York Restaurant School in 1994.
Estrellado was asked to join Drew Nieporent’s new Nobu New York kitchen after a brief stint in the latter’s acclaimed Montrachet restaurant in Tribeca. He rose up the ranks from prep cook and chef de cuisine, and trained Nobu Next Door’s culinary staff in 1998 and Nobu Las Vegas in 1999.
CHEF Ryo Hasegawa
Nobu Downtown, NYC
Executive Sushi Chef in the Nobu family, Chef Ryo Hasegawa is known for his creativity and unbelievable visual presentation skills. While he makes it look effortless, Chef Hasegawa has actually been perfecting his inventive approach since his youth in Niigata, Japan, where his culinary curiosity inspired him to begin training at his uncle's sushi restaurant at age 18. Oversees the sushi bar at Nobu New York City, Nobu Next Door and Nobu Downtown.
CHEF Stuart Brioza
PASTRY CHEF NICOLE KRASINSKI
State Bird Provisions, San Francisco
Stuart attended of the Culinary Institute of America in Hyde Park New York, where he graduated with top honors. He then began his cooking career in the 1990's working for Chef John Hogan in Chicago at the acclaimed Savarin restaurant. Nicole's pastry and baking skills were first nurtured at the Red Hen Bakery in Chicago under Chef Nancy Carey.
When it comes to culinary power couples, Stuart Brioza and Nicole Krasinski are definitely among the coolest. They are the chef-owners of two of San Francisco’s most exciting restaurants: State Bird Provisions, which specializes in small plates served up dim-sum style (try the quail), and The Progress, a theatre-turned-eatery that offers a prix fixe, tasting-menu-style dining experience with plenty of quirkiness mixed in.
With a never-ending list of accolades—including being named best chefs of the Western United States by the James Beard Foundation in 2015—their unabashed creativity and ability to offer two distinct and dynamic culinary experiences has not gone unnoticed.
CHEF Walter Manzke
PASTRY CHEF MARGARITA MANZKE
République, Los Angeles
Upon graduation, Manzke moved to Los Angeles to work with Joachim Splichal, where he began to develop his signature style. After two and a half years, Manzke left Los Angeles to work in some of the most renowned kitchens in Europe, including Alain Ducasse and El Bulli.
In 1996, Manzke returned to Los Angeles and spent six and a half years at Patina where he received a three-star review from the Los Angeles Times and met his future wife Margarita. He earned his third three-star review from the Los Angeles Times and was named a “Rising Star” by Star Chefs. Church & State enabled Manzke and Margarita – who was the restaurant’s Pastry Chef – to further hone their shared vision for the restaurant they wanted to open together.
République opened its doors in December of 2013 and since has appeared on many ‘best-of’ lists, and was awarded Los Angeles Magazine’s ‘Best New Restaurant’ for 2014. At République, Margarita oversees the Pastry Department, bakes the wildly popular breads, and is largely responsible for the success of the daytime Café. In 2017, Margarita and Walter opened Sari Sari Store, a Filipino Rice Bowl Stall, in Grand Central Market in Downtown Los Angeles.
Vérité produces wines without compromise, wines that reflect the terroir in which they are grown. The name Vérité comes from the French word for truth. The wines are a combination of old-world experience and new-world fruit. Vigneron Pierre Seillan, Vérité’s first and only winemaker, is a man who understands and appreciates the importance of the land. He is intimately involved in every step of the winegrowing process from bud break to bottling.
Since the winery’s founding in 1998, Pierre has identified more than 40 micro-crus along the western slopes of the Mayacamas Mountain Range in Sonoma County. These micro-crus are actually small vineyards within vineyards, a palette of soil types. Hand farmed for extremely low yields, they produce wines of exceptional quality and character.
Vérité wines represent a meticulously formed union of grape varieties, climate, soil expression and winemaking technique. Pierre refers to this methodology as droit du sol, “right of the soil.” Each vintage the winery releases three Bordeaux-inspired blends: La Muse (Merlot-based), La Joie (Cabernet Sauvignon-based) and Le Désir (Cabernet Franc-based). While all three wines are impeccably balanced and sumptuously textured in their youth, they have the weight and foundation to age for many years.
Lia Gilles, Vérité Brand Ambassador, will be here sharing here knowledge about these incredible wines.
The Cakebread family, owners of Cakebread Cellars in Rutherford, is one of the most highly esteemed and successful wineries in California’s famed Napa Valley. Since its founding in 1973, the winery has earned a reputation for exceptional wines.
Each of the Cakebreads has contributed his or her individual talents to produce a harmonious, synergistic blend – Jack and Dolores as founders, and sons Bruce and Dennis now at the helm. With Bruce as president and COO, and Dennis as vice-chairman and senior vice president of sales and marketing, the family traditions and passionate commitment are ensured for the next generation.
What still defines the winery is the family’s commitment to Jack and Dolores’ belief—and example—that wine and food elevate each other and in turn, make any meal or occasion even better. Cakebread is one of the few wineries with a full-time, in-house culinary department. The winery also produces its own olive oil from a small grove of trees on the property, as well as organic honey from hives at one of the estate vineyards in the southern end of the Napa Valley.
Today, the winery owns 13 sites totaling 1100 acres in Carneros, Rutherford, Howell Mountain, Anderson Valley and other prime locations in Napa. With 40 harvests under their belts, Cakebread has become one of the most successful and respected wineries in America, renowned for its world-class sustainable vineyards and wines.
Tim Mondavi is the winegrower, visionary and creative force behind all aspects of Continuum Estate. He has devoted his life’s work and passion to enhancing the art of wine. In 1974, armed with a degree from UC Davis in viticulture & enology Tim joined the winemaking team at Robert Mondavi Winery. It was there Tim guided wine research programs, led the development of Napa’s Appellation system and mentored many wine makers over the years. His first-hand experience in winegrowing extends to Italy, Chile, Australia and France where Tim developed, or was an integral part of, a number of luxury wines including Opus One in Napa, Ornellaia and Luce in Italy, and Sena in Chile.
One purpose, one estate, one family. Continuum is an opportunity for our family to realize our ongoing passion for excellence in winegrowing by creating a singular wine recognized among the finest in the world. Continuum truly is the culmination of our family’s four generations in wine and Tim’s four decades as a winegrower. Tim's been very fortunate to work in some of the best wine regions and vineyard sites around the globe. We know that this property is a great estate. Our quest is to realize this potential and to create a new First Growth.
“Continuum is a single wine, produced with clarity of focus at the highest quality level. A unique wine, it is a blend of Cabernet family varieties grown on our hillside vineyard above the Napa Valley.”
- Tim Mondavi
ALEX JUMP, DEATH & CO. DENVER
Alex Jump originally hails from Chattanooga, TN, where she grew up breathing southern hospitality. A BAR 5 Day graduate, Alex honed her skills by working behind and running bar programs at multiple James Beard nominated restaurants. In 2017 she was the Southwest regional winner of Speed Rack, as well as the National winner of the Lustau Solera Standout Competition.
TYSON BULHER, DEATH & CO. DENVER
With over 15 years in the hospitality industry, beginning in the kitchen before
stepping behind the bar, Tyson moved to New York in 2012 to be a part of the Death and Company team. In 2015, Tyson represented the USA at the global finals for Diageo World Class. As Beverage Director, he oversees beverage program development and training for New York and Denver properties.
TO ALL OF OUR EVENT PARTICIPANTS!
TASTE OF JACKSON HOLE
HOSTED BY JACKSON HOLE MOUNTAIN RESORT
WINE, BEER & SPIRITS
RESTAURANTS, SHOPS & BENEFICIARY
BIG WINES, SMALL PLATES
PRESENTED BY J.P. MORGAN | HOSTED BY FINE DINING RESTAURANT GROUP
PRESENTED BY FIRST REPUBLIC BANK
Chef Stuart Brioza & Nicole Krasinski, State Bird Provisions, San Francisco
Chef Walter & Margarita Manzke, République, Los Angeles
Chefs Ricky Estrellado & Ryo Hasegawa, Nobu Downtown, New York