Elijah Emerson began his culinary career in Virginia and Washington, D.C., before attending the Culinary Institute of America. After graduating from CIA, he refined his craft in Michelin-level kitchens throughout New York City, immersing himself in a wide range of cuisines and techniques. After New York, Chef Emerson continued his professional career in Maui and Washington D.C. before making his way to Wyoming, where he joined The Bistro team. As Executive Chef, he draws on his diverse experiences to create thoughtful, ingredient-focused dishes that honor The Bistro’s French foundations while celebrating local products and regional influences.

Originally from California, Sam Jester began his hospitality career at the age of 17. After moving to Jackson Hole in 2022, he quickly joined the Fine Dining Restaurant Group team as a server at Osteria. Since joining FDRG, Sam has embraced nearly every role across the company’s restaurants, from support, server and bartender to stints as a line cook at both Osteria and The Kitchen. He has worked in nearly every FDRG dining room, gaining a deep, hands-on understanding of operations. Now General Manager of The Bistro, Sam leads with authenticity and energy, holding high his belief in the power of hospitality.