Chef Steve Murphy
Chef Steve Murphy owns and operates Three Peaks Catering based in Driggs, Idaho. His team serves the surrounding areas including Jackson Hole, Wyoming and is willing to travel. He is a graduate of Culinary Institute of America in Hyde Park, New York. Although originally a resident of Berlin, NH he has now been a resident of Victor since 2010 and a chef in Jackson for years. His specialty is elegant western comfort cuisine with a focus on unique cuts of buffalo, elk, boar, trout and wild game. He enjoys preparing rich sauces and unique western spices.
Chef Lauren Gankofskie
Originally from Manchester Connecticut, Chef Lauren has lived in Teton Valley, Idaho since early 2014. She is a mother of six that knows how to cook for a large crowd. Her children range in age from 38 to 10. Her culinary experience has been in catering for five years. Her style is best described as home-style with plenty of northeastern influence. She loves to prepare grilled vegetable dishes and has plenty of experience with good old meat and potato menus. She is highly recommended for groups with children of all ages and down home western cuisine.
Chef Sue Lincoln
Chef Sue has cooked professionally for over twenty years, honing her skills in restaurant and catering kitchens in New England, the American West and aboard yachts in Caribbean waters. Good food, prepared carefully, presented beautifully, and with an eye to custom service is always her goal. She loves grilling meats and fish outside, over wood or charcoal preferably. Creative grain and vegetable based salads, zippy salsas and dressings, and freshly baked pies and tarts round out her repertoire. She has cooked for women’s bicycle tours, fly fishing camps and horseback expeditions. Being able to adapt to what is available, and feed her clients with flair is her trademark. Every event is special to the hosts and their guests, and Sue makes it her mission to exceed their expectations.
Chef Brent Baldwin
Chef Brent Baldwin is originally from Cedar City, Utah, and has been living in Teton Valley for 5 years now. Brent’s palette was developed in his grandmother’s kitchen where he took an interest in helping her prepare meals for the family. Brent also gains knowledge and insight from his brother Brian who is an executive chef with Caesars entertainment in Vegas. He is mostly self taught, but has worked in restaurants including Tres Hombres, and Carver’s Steakhouse which specialized in surf and turf offerings. Brent has in-depth knowledge of wine pairings and takes pride in keeping flavors clean and bright. In his own words “The star of any dish should be the first thing you taste, but the addition of fresh herbs and spices will enhance that flavor.”
Chef Darren Hernandez
Darren is a down to earth chef who believes that the combination of fresh, quality ingredients and good technique is the best approach to food. His passion for cooking lead him to work at a family-owned Mexican grill when he was seventeen and has been working in the industry ever since. His experience ranges from high-end fine dining to serving tacos out of a food truck. Darren specializes in simple homestyle cooking but will often pull Latin and Asian flavors into his flavor profile. He first moved from Northern California where he grew up to the Teton Valley to pursue his love for the outdoors in 2017 and has worked and played in the valley ever since. Always interested in learning more about the culinary world; being clean and professional is his trademark, serving delicious food is his passion.
Chef Michael Pivarunas
Chef Michael Pivarunas is a 25 year veteran of the Culinary Industry and is proud to have been born and raised in Coeur d’ Alene, Idaho. His views on food and the importance of family started at the tender age of 8 as he “helped” prep for his Mom and Grandmother during family get-togethers. He made his first bread and blackberry wine at 12 years old and luckily there is no photo proof of this or the reviews his family gave. He graduated with highest honors with a Hospitality degree from Le Cordon Blu in Portland, Oregon in 2005. Since then he has worked in most of the USA as well as side ventures in Europe, Central America and most notably Asia.
He is best described as being way too serious about food, an overthinker by any definition and some say obsessive when it comes to flavors and gastronomical delights.
“I am a food freak. I can love watching someone enjoy a Grade 5 Japanese Wagyu as much as I can enjoy eating a McRib”.
Emily Claaseen, Event Planning Specialist
Emily moved to Jackson Hole over 12 years ago from New Orleans, and has planned over 300 weddings and meetings in our area. She is also the owner of Event Planners of Jackson Hole, and truly loves creating one-of-a-kind experiences for both social occasions and corporate gatherings. When she’s not coordinating events, you might find her picnicking with friends on Jackson Lake or enjoying live music around town. Emily’s role at Three Peaks is to assist with the long term planning of various sized events.
Kelsey Palmer, Catering Assistant
Kelsey first came to the Jackson Hole area in 2013 to work at Jackson Lake Lodge in Grand Teton National Park. It was here that she met her now-husband, Rob. She loves to call the Tetons home and is delighted to raise her family in such a wonderful community. A proud graduate of San Diego State University, Kelsey has experience in hotel management and food and beverage, and currently assists Chef Steve with planning catering events for Three Peaks.