About Us

Genevieve Catering

Genevieve Catering offers warm hospitality and exceptional cuisine for events of any size. From festive weddings to the casual backyard barbecue, we excel in creating a seamless and unforgettable event. We also offer private chefs for your stay in Jackson Hole. Genevieve Catering prides itself on exceeding your expectations. Our event team will work closely with you throughout the planning stages to ensure attention to every detail. We are happy to accommodate any size, theme or budget in any location. Serving Jackson Hole and its surrounding communities, Genevieve Catering is your resource for any and all event planning needs.

Philosophy

Genevieve Catering strives to utilize local and sustainable ingredients whenever available. Through our relationships with local ranchers and farmers we are able to provide your guests with a truly western culinary experience. Our food is influenced by a sense of simplicity. With a focus on the best possible products treated with the utmost respect for the ingredient, we are able to present cuisine that is straightforward, never fussy. We pride ourselves on delivering enlightened hospitality. Our service staff is trained to listen to our guests with every sense and to follow up with a gracious, thoughtful and appropriate response. It’s about soul; service without soul, no matter how elegant, is quickly forgotten by the guest.

Erin Polo – Director of Catering/Partner

Before moving to Jackson, Erin grew up in the picturesque town of Marblehead, MA.  She attended the University of Vermont, where she graduated with a Bachelor of Science in Dietetics and Nutritional Sciences. After her passion for the outdoors led her to Jackson, Erin ran a catering company here for 8 years, before partnering with Fred and Josh of Cafe Genevieve in 2012. Her favorite part of catering is the variety it presents. She loves the many beautiful places that serve as event locations and she loves meeting new clients and bringing their visions to life. Erin has traveled all over the world, enjoying new cuisines in South East Asia, Cuba, Argentina, Chile, New Zealand, Australia, Nicaragua, Mexico, Alaska, and Europe. Her favorite part of traveling is learning about a place through its food and the relationships that blossom while enjoying a meal in a new place. She is an adventurous eater who will try anything once and hates to say no. In her spare time, Erin is an avid long distance trail runner and backcountry skier. 

Alex Zernis – Executive Chef

Alex Zernis, head chef of Genevieve Catering, is a born native of Jackson, WY.  Jackson served up an endless backyard and playground, which afforded Alex a deep love for being outside. At age 14, Alex started his first job in the restaurant industry; scooping beans and washing dishes at the iconic Bar J Chuckwagon. It was there he fell in love with the fast-paced, chaotic symphony that is the nightly restaurant ritual. Alex attended college in Laramie, WY, but was eager to return to Jackson for his love of the mountains, and the outdoor opportunities it afforded. Alex was also keen to return to the kitchen, and was hired as a prep cook at Shooting Star-an exclusive Jackson country club. With a clear passion for food and serious work ethic, Alex was promoted as sous chef under executive head chef Nicholas Ferreira, (former sous chef of Per Se in New York, NY, and current chef of the Angler in San Francisco, CA). In this capacity, Alex learned the classical French culinary techniques and his enthusiasm and dedication to his craft grew. As executive chef of Genevieve catering, Alex is excited to continue to evolve his passion and creativity. When he isn’t in the kitchen, you’re likely to find him outdoors enjoying all that Jackson has to offer: skiing the slopes or casting a line on the Snake River.

Fred Peightal – Partner

A graduate of Cornell University School of Hotel Administration and The French Culinary Institute, Fred has always had a passion for the hospitality business. After stints in some of New York’s most acclaimed restaurants, Fred moved to Jackson Hole to pursue his other love, the outdoors. After establishing and operating one of the largest and most successful catering businesses in Jackson for six years, Fred decided it was time to strike out on his own. Cafe Genevieve was a way to capitalize on his experience and bring a more personal touch to his clientele.

Joshua Governale – Partner

Joshua Governale grew up in Orange County, CA in a cooking family. His Italian grandparents brought traditions from New Orleans and Chicago. At the young age of eighteen years old, Josh was accepted into the historic Broadmoor Resort Chef Program in Colorado Springs, CO. Josh had the opportunity to learn under the tutelage of Master Chef Siegfried Eisenberger. As part of his experience, Josh worked for one year at the renown Coyote Cafe owned and operated by highly respected chef, Mark Miller. Josh moved to Portland, OR in 1998 and secured a position as Sous Chef of Nuevo Latino Restaurant, Oba. Shortly after his stint in Portland, Josh was recruited by Executive Chef, Jeff Drew, of the acclaimed Snake River Grill in Jackson, WY. Josh was quickly immersed in the Jackson restaurant scene as Sous Chef of the Snake River Grill. Josh brings a wealth of culinary knowledge and years of creativity to Cafe Genevieve.

Genevieve Catering
info@genevievecateringjh.com
PO Box 3992
Jackson, Wyoming 83001