Jackson Hole’s Rusty Parrot Lodge & Spa appoints Executive Chef, Spa Director and Director of Operations

The Rusty Parrot Lodge & Spa welcomes Hugo Goodwin as Executive Chef of the property’s acclaimed restaurant, the Wild Sage. Classically trained and endlessly curious, Chef Goodwin is guided by a passion for the interconnectivity of culture through the lens of culinary history. He is passionate about food etymology and terroir, seeking to break the barriers of perceived authenticity and increase accessibility. Raised in Montreal, made in New York City, and shaped by Provençal French kitchens, Goodwin is extremely eαxcited to share something new with Jackson Hole that reflects his contemporary American culinary style while also preserving a sense of place that is firmly rooted in the northern Rockies. With previous roles as a private chef and more recently as Chef de Cuisine, at Yellowstone Club’s contemporary Italian fine dining restaurant in Big Sky, Montana, Goodwin will bring over 20 years of experience to this new role where he will oversee and collaborate with a kitchen of 10, meet local producers and source ingredients, as well as curate the menus at the Wild Sage, the bar and The Perch, the Rusty Parrot’s new outdoor deck space. He is looking forward to the creative process of developing an ever changing menu for the Wild Sage that is inspired by the season’s bounty. Offering an intimate atmosphere including outdoor seating and a private dining space, Goodwin will also develop a curated cellar for the restaurant that focuses on low-intervention wines from new and old world producers, to serve alongside unique dishes influenced by the natural surroundings of the Teton and Gros Ventre mountain ranges.