TOM HOLLE
Tom has over 15 years of culinary experience and began cooking while attending college in Georgia. Throughout his career, he has worked in several casual and fine dining establishments across the country, including Alligator Soul in Savannah, Georgia, Roost in Portland, Oregon, and Snake River Grill in Jackson, Wyoming. These experiences have allowed him to gain knowledge and techniques from talented chefs, which he uses to create menus that cater to his clients’ desires and dietary needs.
Tom's culinary approach involves combining traditional Southern fare with other regional cuisines to create refined comfort food for the mountain west. He prioritizes creating visually appealing food that is not overly complicated, with the goal of providing his guests with a unique, satisfying, and memorable meal experience.
BUDDY BADER
Buddy grew up in Minnesota on simple casseroles but has broadened his culinary palate through travel and work at well-established restaurants and caterers. Today, he brings over 9 years of experience to his role. He has worked at various establishments including Tordillo Mountain Lodge in Alaska and Jackson Hole establishments such as The Kitchen, The Bistro Catering, Cafe Genevieve, and Teton Thai.
With his welcoming demeanor and passion for cooking, Buddy creates innovative and flavorful dishes using locally sourced ingredients and draws inspiration from his travels. He takes pleasure in providing guests in the Tetons with fresh and diverse culinary experiences, always striving to make each meal a memorable one.
