CHEF Tyler Florence
Wayfare Tavern, California
For the past 15 years, Chef Tyler Florence has delighted the masses by sharing the sights, sounds and flavors of his unique culinary vision with fans around the world.
After graduating from the prestigious culinary program at Johnson & Wales University, Florence tackled the Big Apple where he helmed multiple acclaimed restaurants and established himself as one of New York City’s finest young stars. In New York, he honed his culinary skills under the tutelage of some of the city's premier chefs, including Charlie Palmer at Aureole, Marta Pulini at Mad 61 and Rick Laakonen, ultimately becoming executive chef at Cafeteria.
After more than 20 years as a host on the Food Network, Florence has taken his food and his wit across the globe, finely tuning what is regarded as one of America’s most important culinary voices. He has starred in such series as How to Boil Water, Food 911, Tyler's Ultimate, The Great Food Truck Race, and America's Worst Home Cooks.
Tyler’s entrepreneurial spirit has led him to launch such businesses as gourmet baby food line Sprout, cooking app Yumavore (available on iTunes), two restaurants, a line of American made cookware with VitaCraft, gourmet foods and olive oils sold at Williams Sonoma, the weekly podcast “Wolf It Down” and a new concept in cookbook publishing in partnership with Chatbooks. Tyler also has his own line of award-winning wines, which have received over 29 awards and ratings, including a 92-point rating for his first TF Zin.
Tyler has authored many best-selling books, satisfying the appetites of hundreds of thousands of fans and readers. Most recently; Family, Friends & Weekends (Chatbooks), Tyler Florence Test Kitchen (Clarkson Potter), Tyler Florence Fresh (Clarkson Potter), and many more!
In 2009, Tyler opened his first signature restaurant, The Empire Plush Room, at the new Hotel Vertigo in San Francisco. In June 2010, Tyler opened Wayfare Tavern, in San Francisco's Financial District. Tyler was awarded “Restaurateur of the Year” by Wine Enthusiast Magazine and his restaurant has consistently been awarded three star reviews from San Francisco Chronicle restaurant critic, Michael Bauer.
Tyler lives in Mill Valley, Calif., with his wife, Tolan, and has three children at Florence Family Farms. Along with five goats, four dogs, three bee hives, a cat, chickens and rabbits.
Résonance, Willamette Valley
Guillaume Large was born in the heart of the Pouilly-Fuissé appellation in 1982. After first studying public law, Guillaume decided to turn his passion into his profession. Growing up, his grandfather, who was a grower, shared with him his passion for vineyards and wine. He graduated with an Oenologist’s National Diploma of the Jules Guyot Institute of Dijon, and joined Maison Joseph Drouhin, in Beaune, before joining the Chateau de Vinzelles in Maconnais in 2009.
In 2011, Guillaume joined Maison Louis Jadot and became the Assistant Technical Director under Frederic Barnier. In August 2017, he moved to Oregon and joined Résonance as Winemaker, working under the advisement of Jacques Lardière. The beginning of an exciting adventure! Guillaume is married and is a father of one child, Augustin. He enjoys traveling with his family, cooking and pairing his dishes with fine wines. He loves mountain biking and has a great passion for History.
JHFW Culinary Director
Owner, Nobu 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”.
BIG WINES, SMALL PLATES
HOSTED BY JACKSON HOLE MOUNTAIN RESORT
SPONSORED BY KOBRAND WINE & SPIRITS
TASTE OF TETON VILLAGE - Best of Après Ski
HOSTED BY FOUR SEASONS RESORT JACKSON HOLE
MUSIC PROVIDED BY ROCKY VERTONE
WINE, BEER, & SPIRITS
RESTAURANTS, RETAILERS & BENEFICIARY