Jeff Drew

The Climb

Jeff Drew trained at The Culinary Institute of America.

Today

At the Jackson Hole restaurant, Drew’s primary title is Managing Partner and owner, with the role dated through 2022. The title sits beside his kitchen history rather than replacing it; the ownership role is tied to the same address where he had already led as executive chef. His own language makes clear how much the room mattered, not only the pass. "It’s such a trip down memory lane, and really fun to be out in the dining room interacting with customers who have been with us for 15 to 20 years." In that sentence, the craft is not only technique but continuity: food that regulars recognize, service that remembers them, and a long view of hospitality measured across many returns. Drew also spoke directly about succession and trust: "The only way that I could feel confident about leaving is to have an individual as competent and committed to the restaurant as I have been." For a chef-owner, that line places commitment at the center of the work: not a single dish, but the care required to keep a restaurant’s character intact.

Signature

Jeff's signature dishes include crispy pork shank, Wyomato pizza, veal Milanese, and sweet corn crème brûlée.

In Their Words “It’s such a trip down memory lane, and really fun to be out in the dining room interacting with customers who have been with us for 15 to 20 years.” “The only way that I could feel confident about leaving is to have an individual as competent and committed to the restaurant as I have been.”

Recognition

The strongest recognition attached to Drew’s work is the durable bond between Snake River Grill and its guests. Classic dishes and long-time customer favorites are his stated specialty there, and that kind of cooking asks for restraint: knowing what to keep, what to polish, and what regulars expect to find when they return. His career arc is clear and specific: formal training at The Culinary Institute of America, a former executive chef role at The Coyote Cafe, then executive chef and Managing Partner-owner at the Jackson Hole restaurant through 2022. The through-line is consistency—food described by Drew as eclectic and sophisticated, held in place by a room of customers with years of memory invested in it.