Snake River Grill
Jeff Drew 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.
Over the next seven years, Jeff served as the Chef de Cuisine at Mark Miller’s Coyote Café in Santa Fe, working in food product design, and 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, Wyoming.
Jeff was one of eight professional chefs from across the country awarded a scholarship from Beringer Vineyards to the prestigious School for American Chefs in Napa.
He has been a guest chef in several parts of the country, including The Masters of Food & Wine and The James Beard House and most recently at the Milan Culinary Expo in Italy. He has been featured on The Food Channel, CNN, and The Travel Channel, and his credits have been acknowledged in national publications, such as Esquire, The New York Times and Food Arts. Jeff was nominated “Best Chef: North West” four years in a row at The James Beard Awards.