While in Chicago he also cooked at the world-renowned Alinea Restaurant and later was a Sous Chef for Chef Stephanie Izzard at her restaurants, ‘Cabra’ and ‘Girl & The Goat’ which ended suddenly due to the Pandemic. Addison knew he needed to experience this work firsthand, so he moved to Chicago to work at Entente, a one-star Michelin restaurant, progressing from garde manger to Sous Chef. Addison also cooked with Rene Stein, a chef in Jackson who had earned a Michelin Star. After that accomplishment, he spent the next two years alternating winters in Beaver Creek ski resort, Colorado, and summers at Jenny Lake Lodge in Grand Teton National Park, which is where he first worked with chef Colin Hemens. When he found himself skipping school because he loved being in the kitchen, Addison realized the need to attend culinary school.
BROADWAY PIZZA ELK RIVER DRIVER
His first job as a pizza delivery driver soon evolved into cooking. She fell in love with Jackson Hole again, without sacrificing her love of restaurants and high-end dining experiences.Īddison grew up in central Florida, originally wanting to be a musician. In 2019, she joined the team at Snake River Grill and found it embodied what she had seen in NYC without having to live the lifestyle. After 4 years, she was eager to move back home to the mountains where a vibrant culinary community was rising, and a steadier pace of life awaited her. She then moved on to help open and close two seasonal pop-up restaurants in East Hampton, NY and Aspen, CO with the team behind EMP. Less than a year later, Eleven Madison Park won Best Restaurant in the World in 2017-the most prestigious accolade a restaurant could receive. From there, the journey into hospitality was as mesmerizing as it was challenging. She accepted a job with the Guest Relations team at their 3 Michelin Starred restaurant Eleven Madison Park. With this quick transition into the New York restaurant scene, she yearned to know and learn more. She quickly rose to the ranks and was offered the coveted job of Maitre’D. Emily’s passion and work ethic landed her a job with Make It Nice Hospitality at the Michelin Starred restaurant NoMad in Manhattan. She moved with the hopes of attending Culinary School, but instead became rapt in the energy of restaurants in the city. The hospitality industry continued to inspire her through the years, so she returned home after college to gain the experience necessary before moving to New York City. Born and raised in Jackson Hole, WY, Emily began working in restaurants at the age of 14.
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