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! 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 Jeremy Cohen, Executive Chef

​Victor, Idaho
jcohen@springcreekranch.com

Jeremy has been working in kitchens since before he graduated from high school in Minneapolis, MN. At 19 he was cooking breakfast and brunch for a busy downtown café that did in excess of 400 covers for a brunch shift. Bored with his geology studies at the University of MN, he was drawn to the high paced kitchen lifestyle and was a full time cook by age 21. Being a competent line cook made it easy to find work wherever his travels took him, which included New Orleans, northern Virginia, and finally out west to Jackson, WY. Before arriving in Jackson he had a wide range of cooking experience, from an all-natural-foods deli at a local co-op (Seward Co-op in Minneapolis), to a fine- dining bistro in Uptown, Minneapolis (Soba’s), to an extremely busy pizza parlor in Harrisonburg, VA that was popular with the college students and James Madison University. In Jackson , he settled in at The Wild Sage restaurant at the AAA four-diamond-rated Rusty Parrot lodge for four years. This open- kitchen restaurant with only 6 tables was a great introduction into the world of high-end cuisine. After moving on from The Rusty Parrot, he helped open and develop the introductory menu at The Rose, a vintage speakeasy-style bar. He has absorbed a wide range of cooking styles and techniques at these varied establishments, and currently is focused on classic American cuisine using the freshest and best quality ingredients, and borrowing generously from cultures around the world including French, Italian, Chinese, Japanese, Korean, Mediterranean, and African cooking styles and flavors. He has been at Spring Creek Ranch since 2018, working his way from line cook, to sous chef, to executive chef of the Spring Creek F&B Department.


Chef James Benningfield, Sous Chef

​Houston, Texas
jbenningfield@springcreekranch.com

Bio to Come

 

 

 


Guillaume Bauch, Banquet Supervisor

Paris, France

 

 

 

 

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