Chef Wes Hamilton
Executive Chef Wes Hamilton joined Jackson Hole Mountain Resort (JHMR) in 2007 to launch Couloir Restaurant, the resort's first fine dining establishment.
During his tenure at JHMR, the dining program has evolved significantly and now offers a wide variety of options focused on local and high quality ingredients. Gaining influence from the pristine alpine environment surrounding him, Hamilton's cooking style is simple, yet precise. He believes in a "less is more" approach, looking for what can be taken away, rather than what can be added. As the Executive Chef for all on-mountain dining, Chef Hamilton directly oversees all menu building and has been a driving force in the opening of new outlets such as the General Store, Off Piste and Piste Mountain Bistro.
As an active member of the Jackson Hole community, Chef Hamilton's passion for sustainability led Couloir Restaurant to become a member of 1% for the Planet in 2013. This pledge has enabled JHMR to donate over $47,000 to local non-profits such as Hole Food Rescue and Vertical Harvest. In 2014 and 2015, Chef Hamilton and his team were invited to cook at the prestigious James Beard House. They prepared locally-sourced, ingredient-driven menus for the event's guests to showcase Jackson Hole's variety of local offerings to a national audience.
Prior to his role as Executive Chef at JHMR, Chef Hamilton spent time building his culinary talents at Jenny Lake Lodge in Grand Teton National Park and The Westbank Grill at the Four Seasons Resort Jackson Hole.
Interested in trying Chef Hamilton's culinary delights?Couloir Info