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He has an Associate’s of Culinary Arts from Kendall College and a BS in Hotel and Restaurant Management from Northern Arizona University. After a culinary internship in Telluride, CO and a few years working for the Four Seasons in San Diego, Jonathan joined the Teton Pines staff in 2004. When he is not busy helping with the evening menus, he enjoys creating exciting nightly specials. He appreciates the tight-knit and hard-working staff that the Pines has in place, and he loves interacting with members at off-site catering events.
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Robin Gallivan
Jonathan Bextel
