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 Dylan Smith

Dylan has lived in Teton Valley since 2014. He originally is from Central Illinois and came to Wyoming to satisfy his sense of adventure and love of the outdoors. He has been working in commercial kitchens since he was 15 and has catered PGA tour events and LA Auto shows. He has been working as a private chef in the area for the last four years. Dylan’s cooking is inspired by intricate plating and fresh ingredients. He is heavily influenced by Asian and Mediterranean cuisine. Dylan is very driven to impress others and strives to provide a one of a kind experience for any occasion. Dylan knows the importance of providing an exciting flavor profile with local ingredients. Dylan strives to provide high quality service to fit your lifestyle, from a hearty breakfast before a day on the slopes, to a cozy evening dinner. He is well versed in many styles of cooking and happy to prepare meals of any unique style or dietary restriction.

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.

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 David Szabo

I was raised in South Florida in the kitchen on the apron strings of both my mother and Polish Hungarian grandmother who both, in their own way were great cooks.

I joined the professional kitchen by complete accident when working my first day as a busboy at the Royal Palm Dinner Theater. I worked until 11 pm on a school night, (Mom was recently widowed and cell phones were 20 + years to come.) Not a smart move on the part of a 13 year old me.

So with regret, I returned to RPDT to inform them my brief career was finished, and the chef overhearing this, offered me more Mom friendly hours. I accepted and off I went.

Attended the Culinary Institute of America upon the advice of employers and role models. I graduated and worked abroad as a form of tour stagier, (cultural/further education) in France. Returned and have worked for hotels, restaurants, private families, Fortune 500 companies, large scale sporting events, (grand prix, equestrian, football), yacht shows. I have also participated as a culinary instructor in several capacities.

I enjoy learning about other cultures principally through travel and their food. I am also an avid bookworm, recreational bicyclist, and shameless beach goer.

I am passionate about pleasing people through the food I prepare for them.

Live life, eat well, Chef Dave