Overview The Jackson Hole Food and Wine Summer Festival is three days in late June that open with a gondola ride to a tasting at the top of Jackson Hole Mountain Resort and close on Mead Ranch, where the weekend's visiting chefs and pitmasters cook beside the valley's own restaurants. In between run a guest chef dinner series and wine seminars, and every event is 21 and over. The organizer, Jackson Hole Food and Wine, is a 501(c)(3) that has run a summer festival since June 2017 and a winter festival alongside it; its proceeds support Hole Food Rescue, which redistributes surplus food in Teton County. On site Taste of Jackson Hole fills Rendezvous Lodge at the top of the Bridger Gondola: in 2025, 15 Jackson restaurant booths and more than 17 wine, beer and spirits stations for 525 guests. The Friday dinners are small and scattered around the valley. In 2026 Gavin Kaysen cooked in a private home, the Nobu New York team cooked at Stags Landing at WRJ Design, and Snake River Sporting Club hosted a third, each for 40 to 65 guests. SAVOR, the Saturday finale on Mead Ranch, is a western walk-around tasting for about 350 with yard games and bluegrass from One Ton Pig. Dress runs from a step above casual on the mountain to western wear and sturdy boots at the ranch. Audience Most guests travel in: across the 2025 festivals, 54 percent came from outside Teton County, and Wyoming, Texas, Colorado, California and New York sent the most. The rooms are kept small on purpose, from 40-seat dinners to the 525-person mountain tasting, and the organizer pitches the festival to partners as close access to the chefs, winemakers and industry people in them. Talent and Influencers Summer guest chefs have included Daniel Boulud, Chris Shepherd, Bryan Voltaggio, Mike Lata, Evan Funke, Alon Shaya, Markus Glocker, Mei Lin, Aaron Bludorn and Melissa Perello, with pitmasters Adam Perry Lang, Matt Horn, Pat Martin and Leonard Botello IV. In 2025 Jean-Luc Pepin of Comte Georges de Vogue and master sommelier Bobby Stuckey opened Musigny Grand Cru from 1999 and 2022 at Caldera House. The 2026 festival brought Gavin Kaysen of Spoon and Stable, Jonathan Waxman of Barbuto and Matt Hoyle of Nobu, with Hirsch Vineyards and Walter Scott pouring. Track record The 2025 festival was the ninth summer edition. The organization's 2026 sponsor deck counted 76 events across 15 festivals since 2017, more than 10,329 guests, over 65 local chefs and restaurants, 34 visiting chef teams, more than 142 wineries, breweries, distilleries and non-alcoholic producers, and more than $131,000 raised for local and national causes. Its coverage runs from Travel + Leisure, Forbes.com and Vogue.com to Ski Magazine and The Points Guy. Brand presence Each event carries its own partner. In 2025 MLD presented Taste of Jackson Hole and J.P. Morgan presented SAVOR, where YETI handed every guest a custom wine tumbler filled with Chandon blanc de blancs; YETI sponsored SAVOR again in 2026. Hotels, clubs and resorts host events outright, from Jackson Hole Mountain Resort at the top of the gondola to Snake River Sporting Club, and custom partnerships can run across both festivals, built with the organization's own team.