The Granary Chefs

Chef Micheal Burke

Executive Chef

Chef Michael Burke’s passion for cooking began at the age of nine when his mentor and Aunt Jean, the Head Pâtissier at the Savoy Hotel in London, got permission from the Chef de Cuisine for him to begin learning his craft under his and her tutelage. At age 16, he performed a four-year apprenticeship followed by a six-year commitment to travel and work throughout Europe, Africa, Asia and the Middle East.
He has had the great fortune to work with extraordinary chefs such as Chefs Antonio Carbonari and Carlo Zarri, Chef Stephan Taverne, Chef Marco Pierre White, & Chef Charlie Trotter.
Michael’s  signature is a testament to his 50 years of experience cooking around the world, taking the best and blending together multiple cuisines to bring the most out of each flavor and ingredient.
He moved to Jackson Hole, lucky for us, by accident more than design. During a hiatus from his corporate job in Las Vegas, he was visiting a friend here, rode in the park one day and the following day called his head office to give his six months notice. The rest as they say, is history, and not an uncommon story around here.

Chef Marc Boussarie

Chef de Cuisine

Chef Marc Boussarie brings over 15 years of experience to the table.  Raised in France, Marc has had a lifelong passion for food, describing himself as the ultimate foodie. As a young boy he would always be in the kitchen with his grandmother and help. His daily routine would be going to the market, butcher and boulangerie every morning to get the daily groceries. He still believes in fresh and daily ingredients to his menus.

He attended and graduated the California Culinary Academy and staged at a 1 star Michelin restaurant at the Le Peche Gourmand in Angers, France. Marc worked up the chain in command in San Francisco’s most famous restaurants: “Chez Michel restaurant” with chef Dennis Soriano, “Gary Danko”, chef Gary Danko, “La Follie” with Chef Roland Passot. He moved to Los Angeles and opened Hotel “Casa Del Mar” and became Chef de cuisine. After 4 years he had an opportunity to become Executive chef at a new bistro in Toluca Lake. He was reviewed by Irene Verbila form the LA Times and was rewarded 2 1/2 stars and his oxtail croustillant was voted one of the top 10 dishes of the year.

He also worked at Herb Alperts Vibrato Grill Jazz supper club. He brought market fresh dishes to pair well with great jazz. He had an opportunity to work with Bradley Ogden in San Diego and became co-chef at Anthology. Was voted one of the top 10 restaurants of the year. Marc came back to Los Angeles and revamped “West” restaurant. An Italian steak houseFrom there

From there, Marc started his own consulting/Catering company and was a private chef for Robert Shapiro, and Sam Querrey the tennis player. Marc worked as the Corporate Executive Chef for “the Counter” burger chain and managed kitchen operations for over 39 restaurants. He then opened and consulted one of the top restaurant in Orange County called 240 South. The restaurant combined great food with California wines. He orchestrated a bimonthly winery pairing dinner with their wine makers and became a staple in the community. After a few years, an opportunity came up to be a part of a new concept of restaurants. He was the pioneer and corporate chef of the chain Public School. A gastro pub, happy hour theme with Comfortable foods and local micro breweries.

One day while traveling, Marc passed through Jackson Wyoming and fell in love with the area. He decided to move to Jackson and leave the busy congested Los Angeles area. He most recently worked at the world famous Wort Hotel, before becoming Chef de Cuisine at Spring Creek Ranch’s The Granary.