Renowned as it may be for spectacular nature, Jackson Hole, Wyoming isn’t widely thought of as a foodie destination. Where there are extreme levels of calorie burning though, there should always also be a mouth-watering array of delicious, filling, fare.
This is exactly the case at one of Jackson’s most beloved dining and drinking establishments, Haydens Post Kitchen & Bar. Frequented by locals and visitors alike, Haydens Post, located inside Snow King Resort, has been fueling the skiers, snowboarders, hikers, mountain bikers, fishers, and everyone else who wanders in, for decades. Jackson is a mecca for nature enthusiasts and extreme sports aficionados.
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It’s 2018 now, and Haydens Post has an exciting announcement to share with its community – Michael Gallivan, a Jackson local, has recently become the Executive Chef. Now that Chef Michael is the head honcho, he’s been making some majorly delicious changes to the menu. To give you the inside scoop on this exciting news, we chatted with the chef himself!
Michael, tell us a little about your background, such as where you’re from and where you learned to cook…
“Originally, I’m from New England. I moved to Jackson Hole after high school in 1976 to live with family; I worked with my uncle doing construction. Eventually, I returned to the east to attend culinary school; I went to the Culinary Institute of America in High Park, NY. Graduated in 1979.
The female members of my family had such a passion for cooking (and eating). I would say my interest in cooking stemmed from them.”
“After I graduated from culinary school, I worked at various fine dining restaurants/hotels/resorts on the east coast. In 1991, I moved back to Jackson. My wife and I began creating a family; we felt that Jackson Hole would be a great place to raise kids. I started as the Executive Chef at Teton Pines Resort and worked there till 2004.”
“Now, I have three sons who all grew up in Jackson. My wife is the F&B Director at Teton Pines now. My wife and I, and all of our family have an extreme fondness for cuisine! We actually made our own baby food at home for each of our sons. The quality of food is a significant value in our family.”
We’ve been told you have strong ties to Wyoming, how so?
“I have a long Wyoming history on both sides of my family. My Grandfather moved to Wyoming from Ireland where he met my grandmother, and then they moved to Boston.”
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Do you have a vision in mind for Haydens Post?
“Absolutely, I want to create an environment that serves as a local hangout. We want to further install Haydens Post as a part of the Jackson community. On the food front, I fully intend to incorporate more local ingredients. Also, I make everything from scratch. I cannot stress how important good sourcing is for a quality finished product.”
So far, what is your favorite item on the menu?
“Hmm, well I would have to say the Spicy Chili Lime Chicken Salad. Everything about it is delicious; you can’t go wrong.”
When you aren’t cooking or creating new dishes, what do you enjoy doing?
“Like many folks around here, my hobbies outside of the kitchen include cross-country skiing, snowmobiling, fishing, camping, and spending time on the lake with my family.”
Thank you, Chef Michael for taking the time to chat with us, we can’t wait to taste every single item on the menu! Haydens Post brand new menu is in full swing now, and you can pop in to try it for yourselves. The restaurant schedule is as follows:
Breakfast: 6:30 am to 11:00 am
Lunch: 11:00 am to 3:00 pm
Dinner: 5:00 pm to 10:00 pm (Fri & Sat: 11:00pm)
Bar: 12:00 pm to 2:00 am
Lounge Dining: 2:00 pm to 11:00 pm
We hope to see you in Haydens Post soon, be sure to say hi to Chef Michael if you see him!