World-class skiing and snowboarding at Jackson Hole Mountain Resort, in Jackson Hole, Wyoming

Jackson Hole: From the Range

Jackson Hole Mountain Resort and Fine Dining Restaurant Group are teaming up for Jackson Hole: From the Range, a day celebrating Jackson Hole's thriving culinary culture and bringing the best in food and travel culture from Jackson Hole to the esteemed, invite-only James Beard kitchen.

On October 2, there will be an evening dinner open to the public introducing Jackson Hole's culinary talent to the New York community.  Several years in the making under the vision of Fine Dining Restaurant Group's co-owner Gavin Fine, the event will offer invited media and a food-focused public to an intimate escape to Jackson Hole. "It’s a great honor to have been invited to cook at the James Beard House. James Beard’s vision and treatment of food helped shape the way we look at food today. As chefs, sommeliers, restaurateurs, it’s an honor to have our names mentioned alongside his. Jackson Hole: From the Range will show how we, in Jackson Hole, are doing our part to contribute to the culinary world, while also paying tribute to James Beard’s legacy," said Fine.

The iconic and historic James Beard House kitchen will host Founding Executive Chef and Co-Owner of FDRG, Chef Roger Freedman and JHMR’s Executive Chef Wes Hamilton. The two will blend their culinary talents to present a carefully curated menu, complete with wine and whiskey pairings. Utilizing exquisite ingredients sourced from the Jackson Hole region, the menu will showcase the many flavors of the area in the influential culinary space.

Tickets Available Now


Featured Chefs

Chef Wes HamiltonAerial Adventure Ropes Course Jackson Hole

Executive Chef Wes Hamilton joined Jackson Hole Mountain Resort in 2007 to launch Couloir Restaurant as a fine dining option for mountain guests. Gaining influence from the pristine environment around 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 could be added. As Executive Chef for all on-mountain dining facilities, Chef Hamilton heads all on-mountain restaurants at Jackson Hole Mountain Resort. Prior to his role as Executive Chef at JHMR, Chef Hamilton received the coveted "Best Young Chef" National Championship in California (2000) and spent time working his culinary talents at Jenny Lake Lodge in Grand Teton National Park and the Westbank Grill at the Four Seasons Resort Jackson Hole.

Chef Roger FreedmanAerial Adventure Ropes Course Jackson Hole

A graduate of the California Culinary Academy in San Francisco, Chef Freedman’s culinary pursuits originally led him to Los Angeles where he became Chef de Cuisine at Maple Drive in Beverly Hills at age 21. After working at Maple Drive, Chef Freedman moved to Jackson Hole where he became founding Executive Chef at the Snake River Grill that opened in 1993. Chef Freedman led the kitchen for seven years before leaving to pursue the opening of Fine Dining Restaurant Group’s first restaurant, Rendezvous Bistro, with Partner and Co-Owner Gavin Fine. He has been in the restaurant business for over 30 years and brings his experience and expertise to overseeing each of the Fine Dining Restaurant Group kitchens, including Rendezvous Bistro, Bin22, The Kitchen, Q Roadhouse & Brewing Co., Il Villaggio Osteria and Silver in Park City.


About the James Beard Foundation

A cookbook author and teacher, James Beard was a champion of American cuisine who helped educate and mentor generations of professional chefs and food enthusiasts. Today the Beard Foundation continues in the same spirit by offering a variety of events and programs designed to educate, inspire, entertain, and foster a deeper understanding of our culinary culture. These programs include educational initiatives, food industry awards, an annual national food conference, Leadership Awards program, culinary scholarships, and publications. In addition to maintaining the historic James Beard House in New York City’s Greenwich Village as a “performance space” for visiting chefs, the Foundation has created a robust online community, and hosts conferences, tastings, lectures, workshops, and food-related art exhibits in New York City and around the country. The James Beard Foundation is a national not-for-profit 501(c)(3) organization based in New York City.