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Chef Kevin Humphreys

by Rachel Dushkewich | March 28th, 2013 | Chef Interviews
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spurIf you enjoy great food, a cozy atmosphere, and amazing skiing, Spur Restaurant and Bar will make your next vacation an experience to remember! Located inside Teton Mountain Lodge and Spa in Teton Village, WY, Chef Kevin Humphreys caters to the “après-ski” crowd, focusing on approachable, sharable, regional menu items that please every budget and palate. Twisting local favorites, his dishes mix the best of the classic and the cutting edge! His focus on local, seasonal, organic ingredients ensures that the food cannot be beat; its rustic–yet–refined, oh-so-comfortable atmosphere make it ideal for a quick bite after the slopes or an intimate, special dinner. With two bars and an intimate dining room, Spur can provide comfort, enjoyment, and excellent food, whatever your dining plans! I had a chance to speak to Chef Humphreys to learn more about him and Spur Restaurant and Bar!

RD: What kind of culinary training and experience helped shape your technique?

CH: I received my training by completing an apprenticeship at The Cloister on Sea Island, GA. The experience was a total immersion with a large scale operation that included multiple outlets, a butcher shop and a pastry shop.  Through my experience there, I built a foundation of techniques by working with a number of different chefs in each of the outlets that each had their own style and flavors.

RD: How does your location inside Teton Mountain Lodge and Spa influence Spur?

CH: [Being] located at the base of Jackson Hole Mountain Resort in the Teton Village drives the menu to focus on shared plates, regional menu items (buffalo and elk) and approachable fare that satisfies a wide demographic.

RD: How would you describe the atmosphere diners experience at Spur?

CH: Spur is a vibrant comfortable space that lends itself to both the apres ski crowd, with two bars, as well as diners looking for a refined space to enjoy a meal.

RD: What’s the general vibe of your menu?

CH: The menu is approachable with a focus on regional cuisine with a twist and a large portion of menu items that lend themselves to be shared plates.

RD: Do you have any favorite dishes currently featured on your menu?

CH: Zonker Stout Braised Buffalo Short Rib with white cheddar grits, chard, and onion marmalade; Porcini Dusted Steelhead with  salsify-potato puree, bacon seared brussel sprouts, lemon garlic sauce . . .

RD: You’ve been named best Executive Chef in Jackson four years in a row! What makes you and your restaurant stand out?

CH: I think we deliver consistent straight forward food using quality product with twists that locals have come to love. The restaurant space is rustic yet refined which lends itself to a large demographic.

RD: You’re committed to using local, organic, seasonal ingredients. How does this impact how your restaurant operates?

CH: Working with small producers is always a challenge, however if you remain flexible, constantly communicate on inventory levels and availability, the relationships can work well.  We use a lot of the produce in the summer to create additions to the menu which allows the staff to work with new products and break out of the routine menu items.  Given our location, in the winter we can only use local cheese and meat producers to deliver regional items.

(Courtesy photo)

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