The Wyoming Inn of Jackson Hole, Wyoming’s premier Western luxury hotel, announced the appointment of Matthew Viereck as the new executive chef of Whistling Grizzly, the onsite award-winning restaurant. With 20 years of experience in the culinary industry, Viereck brings a unique perspective to fine dining, showcasing traditional methods of cuisine preparation and execution presented with familiar ingredients and a modern twist. 

“We are so excited to have Matthew on board as the executive chef at Whistling Grizzly,” says General Manager Christie Reinhardt. “We’re confident his dedication to sustaining the Wyoming Inn’s elevated hospitality within the dining room will ensure the continued success of our distinct culinary experience for hotel guests and locals alike.”

Viereck most recently served as the head chef at Jackson’s legendary Persephone Bakery, a French café dedicated to creating artisanal bread, pastries and other fare using locally sourced ingredients, much like Whistling Grizzly. He also gained experience as chef de cuisine at Gather, another top-rated restaurant in Jackson Hole offering an innovative American food menu. Viereck started his career as a dishwasher at Migis Lodge on Sebago Lake in Maine, where he learned all the aspects of a restaurant kitchen under the tutelage of the resort’s executive chef for over a decade. Here he practiced and perfected the fundamentals of classic French and Mediterranean cuisine, giving Viereck a great advantage in the ever-changing culinary scene.  

Viereck comes from a long line of chefs with his grandfather, mother and sister all working as chefs in fine dining. With these influencers, Viereck’s love for the art of cooking was fostered at a young age, with several breakfast items from scratch under his belt at the tender age of eight.  

An experienced and devoted chef, Viereck will lead the Whistling Grizzly team and focus on curating fresh provisions with locally sourced ingredients and rich flavors for diners in the restaurant’s intimate setting.