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 Justin Finch
Chef Justin Finch has been in and out of kitchens sense his childhood. Raised from single digits in Jackson Hole Wyoming, he’s as native as they come! Working in a plethora of different kitchens and learning from top chefs in the area, Chef Finch has grown his culinary knowledge professionally for over 15 years. Specializing in Western American Cuisine as well as Traditional Italian, he boasts an eclectic range of cooking styles. He has also trained under several traditional bakers. He has a strong background in vegan cuisine focusing on locally sourced products. His mantra in the kitchen is, "Eat What You Love, Love What You Eat!"
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, flyfishing camps and horsepack 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.