ABOUT FIELD RATIONS
Chef Brian Laughlin has always been a creator. He stumbled upon his passion for cooking while obtaining a degree in Industrial Design. To make ends meet he began cooking in various restaurants and quickly realized his natural skill in the kitchen and love for the limitless artistic possibilities that cooking provides.
He staged in Michelin Kitchens and went on to cook in various states including Ohio, South Carolina, and San Francisco. With his background in art, Brian is inspired by the color, texture and taste of each ingredient and how they come together to make a unison dish.
Brian has now cooked professionally for over 12 years and continues to learn innovative cooking techniques and pioneer creative recipes. He moved West to live amongst the mountains while he pursued his dream for cooking.
He started Field Rations after seeing the need for a unique fine dining experience in Jackson Hole, that combines the rustic feel of the mountains with a modern dining experience.