Sales & Catering Team

 

Samantha Bauch, Director of Sales & Catering

​Simpsonville, South Carolina
sbauch@springcreekranch.com
307-732-8131

I grew up in a small town in South Carolina and moved to South Florida for college where I graduated with a Bachelors in Marine Biology. My husband and I have been in Jackson since June 2019 and have enjoyed every second of it. I joined the Spring Creek family in February 2020 focusing on wedding coordinating, however I fell in love with my work so much that I became the Sales Manager and worked my way up to the Director position. I love being able to help couples celebrate their unforgettable day and help corporate groups experience everything that our town and National Parks have to offer! As a reward, I was nominated in 2022 for the Best Boss in Jackson Hole and the Ranch was nominated for the Best Wedding Venue in Jackson Hole. In 2022, I was also awarded the Industrial Leadership Award through the prestigious Smart Women Magazine. When I am not in the office, you can find me in the National Parks on sunny summer days, scrapbooking or woodworking on cloudy days, or skiing and snowshoeing in the winter months. Come experience Jackson Hole with Spring Creek Ranch – I promise you will not be disappointed!

 


 

Chef James Benningfield, Executive Chef

​Houston, Texas
jbenningfield@springcreekranch.com

I graduated from Laurens High School in South Carolina in 2001 and attended Piedmont Technical College to study Engineering Technologies shortly after graduation. It was there where I found my love for cooking. In 2009, I left South Carolina and allowed my culinary passion to take me to Houston, Texas. After spending about five years in Houston, I got the opportunity to study with an ACF Chef, Andre Ellis, in Lynchburg, Virginia where I was able to participate in multiple charities to help fight world hunger. This experience was not only humbling but rewarding and really helped me learn how to project my personality into my cooking. I found the opportunity to join the culinary team at Spring Creek Ranch in 2021 and make the move out to Jackson. It has been a challenge to adapt to the seasons, but I love it. This past year, I was nominated for the Best Chef in Jackson Hole. In my free time, I do enjoy cooking for my fellow roommates and testing out new ideas and food combinations. Aside from cooking, I enjoy hunting, fishing, and exploring the area.

 


Jayson Lafferty, Executive Sous Chef

San Francisco, CA
jlafferty@springcreekranch.com

Growing up I moved around a lot between Oklahoma, Idaho, California, and finally settling in Wyoming where my career path lead. As a young child I would embellish Top Ramen and grew up on syrup sandwiches and sardines and saltines. I recall serving lunch in high school as my earliest culinary experience. I attended college at Oklahoma University and then started attending the Central Wyoming College Culinary outreach program through the Center for the Arts here in Jackson Wyoming. I gained a mentor through the program who gave me my first real culinary job offer as a Garde Manger at The Granary. I continued to work for him opening the Wild Grass and Teton Fresh, working as his Sous Chef at both restaurants, working for Peter Steigler as his right hand man and eventually as his Head Chef at The Copper Bar for many years. Later, I became the Executive Chef at Chef de Cuisine and the Pinsetter restaurant. After leaving there, I continued to gain more experience working as an Executive Sous Chef at many local restaurants under different Executive Chefs that would each provide me with more knowledge in different styles of cooking.
In summer of 2024, I was lucky enough to find a home here at Spring Creek Ranch.

 


 

Jack Payne, Banquet Supervisor

Birmingham, Michigan
jpayne@springcreekranch.com

 

Originally from Michigan, I moved to Jackson Hole to pursue my passion for event planning and management. I currently have three years of experience in the hospitality industry. I have worked in tandem with the banquet culinary leadership team to provide superior guest service in all facets of banquet operations including buffet, plated, reception, and other function styles. My goal as a Banquet Supervisor is to create an atmosphere of warmth and hospitality that makes guests feel welcome and comfortable. My attention to detail and ability to anticipate the needs of guests is unparalleled. I have a unique ability to create a seamless experience for guests, from the moment they arrive until the moment they leave. My passion for creating memorable experiences for guests is evident in every event I manage. In my free time I enjoy skiing in the winter, pottery making in the summer, and hosting karaoke night in Jackson. Come have a good time!

 

 

 

 

 

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