Alex's Table: Jackson Hole

Alex's Table: Jackson Hole

Wednesday, September 21st, 2022 - 6:00pm MST
The Bistro at Cloudveil - 112 Center St, Jackson, WY 83001

Online registration is currently closed for this event.

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Alex's Table: Jackson Hole is back this fall. Enjoy a curated culinary experience on the extraordinary rooftop at the Cloudveil Hotel. Jackson Hole Restauranteur/Chef Gavin Fine will bring together James Beard award winning chefs, Chris Bianco of Phoenix and Marc Vetri of Philadelphia. Fresh on the Jackson Hole scene, seasoned sushi chef Chris Massad of Kampai along with chef Samantha Taylor of Wander, Jackson’s newest farm to table boutique catering company, will add to the special evening. Each chef will prepare a course, paired with the perfect wine. The chefs believe that a special cause deserves a truly inspiring culinary experience and that is reflected in the care they put behind every unique dish.  

Seating is limited and expected to sell out.

Beverage Sponsors

  • Gallo
  • Jackson Hole Still Works
  • Roadhouse Brewing Co.
  • Southern Glazers
  • Wyoming Whiskey

2022 Featured Chefs

Pork Shank


Alex’s Table: Jackson Hole ($375 per individual, $750 per couple)

Ticket includes a four (4)-course dinner, accompanied by wine pairings and dessert.

Meet the Chefs

Gavin Fine

Il Villaggio Osteria, The Kitchen, Bin22, Roadhouse Pub & Eatery, The Bistro, Bodega, Bistro Catering, Bovine + Swine, Cream + Sugar, Roadhouse Brewing Co.

Gavin Fine developed a passion for the culinary world as a young boy growing up in Chicago. After working for Richard Melman’s restaurant group, Lettuce Entertain You, in his home town, he followed his passion to Cornell University's Hotel and Restaurant Management School and then to Jackson Hole. While his visions of becoming a ski bum never fully materialized, Fine worked nearly every job between the front- and back-of-house, where he met his soon-to-be business partner Roger Freedman, working side-by-side in one of the area’s top restaurant kitchens. Fine and Freedman forged a friendship and opened their first restaurant, Rendezvous Bistro, in 2001, when Fine was just 26-years-old. After a number of years, Fine opened his second business in 2003 (Bistro Catering). Many years later, several restaurants (Il Villaggio Osteria, The Kitchen, Bin22, The Bistro), a specialty grocer (Bodega) and retail brands (Cream + Sugar artisan ice cream and Bovine & Swine craft meats) added to what is now Fine Dining Restaurant Group, Fine continues to be considered a premier restauranteur of the Rocky Mountain region. In addition to FDRG, Fine is also the co-owner and founder of Roadhouse Brewing Co.

Visit chef's website

Chris Bianco

Alex Seidel

Pizzeria Bianco

When Chris Bianco started Pizzeria Bianco in the back corner of a Phoenix grocery store in 1988, he had no idea that he would become a driving force in the artisanal pizza movement. All he knew was that his food would reflect the respect and sincere intention that he brings to each of his recipes, as the result of his relationships with farmers, local producers, customers, and staff. 

Bianco won the James Beard Award for Best Chef Southwest in 2003 —the first pizzaiolo to receive the honor— and helped spawn a generation of independent and artisanal pizzerias, lending his advice, wisdom, and food philosophies to dozens of fellow chefs and restaurateurs. Chris also developed Bianco DiNapoli tomatoes, an organic lineup of tomato products from California with partner Rob DiNapoli. 

Bianco participates in numerous ALSF events, including the Great Chefs Event Philadelphia and LA Loves Alex’s Lemonade event. Most recently, he received the James Beard Award for Outstanding Restauranteur, a prestigious honor for the talented chef. 

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Marc Vetri

Marc Vetri

Vetri Cucina

Marc Vetri is the chef and founder of Philadelphia’s critically acclaimed Vetri Cucina.

A Philadelphia native, Vetri opened the storied restaurant in 1998 with his business partner, Jeff Benjamin. Within two years of Vetri Cucina’s debut, Vetri was named one of Food & Wine's “Best New Chefs” and received the Philadelphia Inquirer's highest restaurant rating. In 2005, Vetri received the James Beard Award for "Best Chef Mid-Atlantic."

In 2015, Urban Outfitters Inc., a leading lifestyle retail company, joined forces with several of The Vetri Family restaurants. After overseeing a successful transition,Vetri decided to rededicate himself to pushing culinary boundaries at Vetri Cucina.

In 2018, Vetri continued to expand Vetri Cucina’s horizons with a second location at The Palms Casino Resort in Las Vegas. Featuring views of the Las Vegas strip and Red Rocks mountains, the restaurant offers an a la carte sampling of the rustic Italian dishes Vetri and his team spent decades crafting in Philadelphia.

In addition to his restaurants, Vetri is the driving force behind the Vetri Community Partnership, a non-profit dedicated to nutrition education. He is also the author of four award-winning cookbooks.

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Chris Massad

Chris Massad

Kampai, Akiko’s Restaurant and Sushi Bar

Chris Massad is the sushi chef at Jackson Hole’s new sushi restaurant, Kampai. He also served as the head chef of Akiko's Restaurant and Sushi Bar. He was born in Colorado; however, he grew up all over the world — from Texas to the Middle East and finally to Tokyo. He spent middle and high school in Tokyo, and upon returning, he wanted to remain connected to Japan in a creative way. Cooking gave him the ability to do so. 

Chris originally focused on sushi and still holds it as his specialty. However, training in Japan made him realize how much more there was.  As a chef, he’s worked to connect with American diners to see what they enjoy. He also has been studying sake and visiting breweries for many years, which has led to an interest in wine. 

He worked at Nobu in Colorado, then relocated to San Francisco to work as head chef at Akikos, and finally moved onto training at a kaiseki restaurant in Kyoto and making sushi in Tokyo.

During the COVID-19 pandemic, Chef Massad relocated to Jackson Hole to open Kampai after traveling in Japan to fish farms and markets to learn more about the systems. Kampai features a modern take on traditional Japanese cuisine and featuring local products when possible.

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Samantha Taylor

Samantha Taylor


Samantha Taylor is the executive chef of Wander, a boutique catering company and food truck specializing in local, seasonal cuisine with global influences. A Chicago native, Samantha cut her teeth at restaurants in New York City where she went to college to study poetry but fell in love with cooking instead. Since then, she’s spent a long chapter in San Francisco and now Wyoming, working in nearly ever realm of the food industry. From cheesemonger to pastry chef, event planner to recipe editor and many years as a private chef, she has a mind that feeds on finesse and a sweet tooth something fierce. Her culinary style is bold, full of contrast, spice laced and long-simmered. She’s inspired by Mexico and the Mediterranean alike and the only thing on earth she doesn’t like to eat, unfortunately, is raw tomatoes.

With Wander, Samantha brings some of world's most delectable flavors to Jackson in the familiar and much loved format of the taco. Wander’s dishes are fresh, unexpected, elevated and beautifully sourced, taking full advantage of the bounty the Teton Valley has to offer while delivering flavors you can’t find anywhere close. 

Read About Samantha Taylor and Wander