Snow King Resort has appointed Marc Boussarie as executive chef, heading up all the resort’s culinary operations. Boussarie, who grew up in France, has spent the last eight years in Jackson, most recently working as the executive chef at The Whistling Grizzly, as well as the Wort Hotel.
“We’re thrilled to welcome Marc to Snow King Resort in his role as Executive Chef,” said General Manager Gregg Fracassa. “His vast culinary experience and vision, combined with his knowledge of Jackson, our clientele and the local market, made him the perfect choice to take our culinary operations, and offerings to a whole new level.”
Boussarie (nicknamed ‘Bousse’ by his friends), says that he incorporates seasonal ingredients into his menus and that he loves getting to know his customers. Boussarie graduated from the California Culinary Academy in 1995 before working an externship at Le Peché Gourmand, a One Star Michelin restaurant in Angers, France. His French training, combined with a love of local ingredients, is something that stood out while crafting the Whistling Grizzly’s menu, which incorporated produce and meat from local purveyors.
As the Snow King Resort executive chef, Boussarie heads up Hayden’s Post restaurant, as well as all of the resort’s other culinary operations like catering, banquets, weddings, seasonal menus and room service. Just at the base of Snow King Mountain in town, Hayden’s Post serves breakfast, lunch and dinner, with fresh takes on classic Jackson-style dining.
Boussarie said that some of his most memorable moments as a chef are when patrons ask to talk with the chef when they love a meal. “I always remember those,” he said. “As a chef, it makes me happy that people like and appreciate my food and take the time to tell me.”
