Blending Old and New Under the Guidance of Chef Hugo Goodwin
For over three decades, the Rusty Parrot Lodge has been a cornerstone of Jackson Hole, Wyoming, offering an intimate blend of rustic charm and modern luxury. In the heart of the lodge, the Wild Sage Restaurant & Bar flourishes under the guidance
of Executive Chef Hugo Goodwin, whose philosophy and culinary expertise breathe new life into the lodge’s storied tradition.
To Chef Goodwin, cuisine is a way to tell a story. “Food is a language that everyone speaks,” Hugo says. “It’s a very natural way to explore how things ended up here or there and how people of the past have contributed to what is being done now.” In his view, all culinary expressions—from the great masters to home cooks—are equally representative of the places they come from.
This balance between sophisticated and simple finds its way onto the plate, too. Chef Goodwin wants diners to connect with the history of the region through locally-sourced cuisine. By collaborating with local farms, the menu becomes a vibrant tapestry of Jackson’s agricultural heritage.
Part of that heritage is the Rusty Parrot itself. Following a devastating fire in 2019, the newly rebuilt lodge strikes a balance between honoring its legacy and embracing a new future—a juxtaposition that is also central to Chef Goodwin’s vision. “We want to feature the lodge and restaurant [in the food]” he explains. “The menu is like the Rusty Parrot—both rustic and refined.”
The lamb and greens from Wild Sage’s dinner menu is the perfect example of this duality. Sourced from Fall River Ranch in Jackson and served with local vegetables, the lamb is finished with a window-like pasta sheet laminated with herbs. “It’s clean-looking but with an incredible amount of labor and love that goes into it, both in sourcing and in the aesthetics of the plate,” says Chef Goodwin. “Elegant simplicity is the idea— you have all this work and thought that goes into everything, and yet it’s still approachable and friendly.”
Chef Goodwin is supported by a remarkable team, each member bringing unique strengths to the table.
With her exceptional wine knowledge, Food and Beverage Manager Nicole Cox is crafting a selection that features both classics and low-intervention varieties. “Nicole is building a wine list that will rival the best in Jackson… the best in almost any city,” says Chef Goodwin.
Patrick Kraushaar, Maître d’, ensures guests dine in the utmost comfort. “[Patrick] makes guests and diners feel taken care of in a wonderfully light-touch way. He’s there when you need him and not when you don’t.”
Executive Sous Chef Horacio Garcia is a seasoned veteran of the Rusty Parrot, bringing deep knowledge to a growing team and guiding the restaurant with a steady hand.
Chef de Cuisine Collin Hemens has been cooking in Jackson for nearly 10 years and brings a wealth of experience and creativity to the kitchen.
Hugo and his team are eager to welcome guests both old and new, crafting experiences that honor the land and its history in a dance of flavors and stories.
