In the Kitchen with Jackson Hole Mountain Resort’s Michael Britton WHETHER
The resort’s executive chef tackles seasonal workers and on-mountain logistics with determination. by Allison Arthur photos by Brian Ralph
it is training and replacing new, seasonal workers
or that time an electrical outage had the staff stuck at the top of the gondola for an unplanned evening, Michael Britton has lived through it all over the 10 years he has worked at Jackson Hole Mountain Resort. The 34-year-old chef loves the fast pace and the camaraderie of leading a large kitchen team, and seems at home doing it. Britton first started cooking out of necessity; both his parents worked full-time, and he often had to fend for himself at home. He became good at simple things, such as breakfast food (which he still likes to eat for dinner), and got comfortable grilling before he finished high school. A summer job at Eatons’ Ranch near Sheridan, Wyoming, sealed his fate. He was placed on the kitchen staff and fell in love with the you-against-the-world drive to solve problems and send out great dishes at the same time. After a stint in cooking school and a job fair in Jackson Hole, the Kansas City native landed at the resort and worked his way up to his current position as executive chef two years ago. every six months
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