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Meet the Chefs

Kevin Humphreys, Executive Chef

Kevin was destined for a career in culinary arts. Growing up on Sea Island, Georgia, home to one of America's oldest resorts, The Cloister, Kevin was introduced to some of the finest mentors. It was here that Kevin completed a three year apprenticeship earning his Associate Degree in Culinary Arts certified through the American Culinary Federation. 

Upon completing his apprenticeship, Kevin began working as the Banquet Chef and PM Sous Chef at Jackson Lake Lodge in Moran, Wyoming during the summer months and as Chef Tournede at Gulf Stream Golf Club in Delray Beach, Florida the remainder of the year.

In 2001, Kevin combined his love for the Jackson Hole area and his years of experience in hotel restaurants and joined Snake River Lodge & Spa, a RockResort, as Executive Chef of Gamefish Restaurant.

Kevin's dedication to local and regional food sources, and organic and sustainable farming can be seen in his careful selection of ingredients and creation of dishes to highlight the fresh and natural flavors, such as black canyon ranch elk chop with scalloped sweet potatoes, chard and blackberry ginger sauce and his organic grass fed Wyoming beef ribeye with white cheddar potato puree, asparagus and smoked onion demi.

Jaclyn Bernard, Pastry Chef

Our creative and energetic Pastry Chef, Jaclyn Bernard, brings with her a wealth of knowledge in hospitality, as well as in the kitchen.

During Jaclyn's senior year at Florida State University where she studied Hospitality Administration, Jaclyn worked as an Assistant Pastry Chef preparing daily desserts for Osceola Grill and Fine Dining.

Jaclyn left Florida in 2001 to join the staff of Snake River Lodge & Spa, a RockResort, as the Pastry Chef at gamefish restaurant. She has spent the last seven plus years dedicated to creating original desserts for gamefish, room service and banquets as well as producing menus and designing and creating wedding cakes.

Jaclyn chose to further her education by attending a Plated Desserts Class at the Culinary Institute of America in 2004 as well as the Midwest Pastry Seminar in March 2007. Jaclyn's ability to go above and beyond is evident in all of her artistic creations. She has continued to grow and excel under Chef Kevin Humphreys leadership. Come and taste her imaginative and scrumptious desserts!