snowfall
5”
since
lifts closed
36”
summit
Depth
0
1
2
3
4
5
6
7
8
9
0
1
2
3
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5
6
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8
9
0
1
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9
INCHES
This Season
0 /12LIFTS OPEN
TRAM CLOSED
Since 9:00 AM
Temps
Tram Summit
Gondi Summit
Terrain
0 /134
Trails Open
0
Groomed Trails
  • Today
Cody Bowl
Cody Bowl
Thunder Chair, Tower 2
Thunder Chair, Tower 2
Gondola Summit
Gondola Summit
Base of Teewinot Chair
Base of Teewinot Chair
Tram Station Cam
Tram Station Cam
Mountain View
Mountain View
Apres Vous
Apres Vous
5”

Chef Wes Hamilton

Executive Chef Wes Hamilton joined the Jackson Hole Mountain Resort in 2007 to launch Couloir Restaurant as a fine dining option for resort guests.

Gaining influence from the pristine environment around him, Hamilton's cooking style is simple, yet precise. Rarely blending more than three flavor principles in a dish, he approaches each recipe with meticulousness and care to ensure maximum enjoyment for each guest. He believes in a "less is more" approach, looking for what can be taken away, rather than what could be added.

Taking into account the mountain setting, western appeal and seasonality of the resort, Chef Hamilton makes a fervent effort to use local, eco-friendly and fresh ingredients. He is constantly researching the environmental practices of his vendors to ensure the most organic and eco-friendly food possible. Within this, Chef Hamilton tries to only buy from sellers in WY, UT, MT and ID in order to reduce his buying radius so that his foods are more economically sustainable and support local growers. He goes beyond the product to make sure even his vendors' products follow sustainable practices so that his food resembles the best of a "farm to table" menu.

Recently named as Executive Chef for all on-mountain dining facilities, Chef Hamilton now heads 180 staff in the winter, 9 profit centers and 6 kitchens. The superior food at Couloir extends to all other on-mountain restaurants under his lead as he ensures quality at every level. Whether it is Couloir's "Locavore" Salad, which features fruits and vegetables purchased from the weekly local farmer's markets, or the organic, free range chicken served at the Kid's Ranch cafeteria, he makes sure that all of our guests get the best.

This care in his food extends from his constant updates to keep menus fresh for guests to maintaining strong relationships with his vendors. By committed both himself and his staff to volunteer at local farms, he demonstrates his belief in the entire organic process of food.

Chef Wes won the coveted "Best Young Chef" National Championship in California (2000), and came to Jackson Hole Mountain Resort after developing his talents at two of Jackson Hole's finest restaurants, Jenny Lake Lodge in Grand Teton National Park and The Westbank Grill at the Four Seasons Resort Jackson Hole. Wes enjoys snowboarding and exploring the Tetons with his family while trying to figure out how to avoid raising all his three children on food that comes in pre-arranged shapes