Granary Chef Jason Mitchell started cooking professionally at the age of seventeen, back in 1988 in Sacramento California at an Italian restaurant called Piatti. It was an open kitchen with a wood fired brick oven, with beautiful Italian frescoes on the walls, and extensive open air eating area and wonderful tile flooring. Lots of light and good patronage, Piatti was the place to eat, watch people and be seen. I was his first experience with high volume, great atmosphere and top shelf fresh cuisine, Italian style.
Now, nearing the age of forty, after an extensive country-wide search sponsored by Spring Creek Ranch, Chef Jason Mitchell is the Executive Chef for the Granary restaurant at Spring Creek Ranch in Jackson Hole, Wyoming, where he has been extremely successful for the past three years since 2006. After stints in the Mid-west, New York and San Francisco in award-winning restaurants like The Vintage in St. Paul, The French Laundry in Yountville, The Beacon in Manhattan, The Twisted Grille in Hudson Wisconsin and the Private Chef for the Governor of Minnesota, Tim Pawlenty, he has had many of the local patrons in Teton County as his adoring fans.
Teton County boasts the wealthiest residents in the States, and the Granary clientèle caters to them all, being the place to go for fine cuisine and fantastic views of the Teton Range and the only restaurant on a Wildlife Refuge.
Chef Jason’s food has been covered in Gourmet Magazine, USA Today and Ski Magazine and has been published in A Taste of Wyoming, Favorite Recipes From The Cowboy State, available through Amazon by Farcountry Press. He will be published again in 2011 in Destinations, A Five Star Guide to Five Star Resorts, alongside such greats as Jean George, Daniel Baloud and Alain Ducasse.
Jason Mitchell is an adjunct faculty member for Central Wyoming College and currently teaches food two days a week, using the kitchen at The Four Seasons Resort in Jackson Hole, where his friend Chef Simon Purvis is the Executive Chef and another adjunct faculty member of the college. Jason is also the host of a weekly radio program on KHOL Jackson Community Radio, called The Grand Table, which covers different aspects of kitchen life, food and recipes, every Sunday morning. And Chef still finds the time to ski!
Jason is a graduate of The Culinary Institute of America, arguably the finest cooking school in the world, where in three years of hard study gained two degrees, one in Culinary Arts and one in Restaurant Management.
Jason Mitchell is a single father, his son Charlie, 12, enjoys spending time with his Dad at the restaurant and the radio station and they both are avid skiers and outdoors men. They feel very lucky to be living and working in Jackson Hole, and are very serious when it comes to giving back to their community and going that extra mile for those who need it.