History of The Blue Lion


About The Blue Lion

Meet the Chefs

Executive Chef – Zack Rinaldi

With a great Passion for Big-Mountain Skiing and cooking Zack Rinaldi sharpened his talents working with chefs like Jean George and at the Michelin Starred restaurant in San Francisco SPQR.

Running fine dining kitchens in hotels like Caldera House, St. Regis and The Four Seasons is what led him to take the helm as 

the Executive Chef at the Blue Lion in Jackson Hole with Blue Collar Restaurant Group. Zack is very passionate about finding the freshest ingredients and prides himself on working with local farms to make every dish the best it can be. 

About the Owners

Blue Collar Restaurant Group is a family-run organization that always puts service first. Our goal each day is to improve people’s lives and create places where they feel appreciated. For our customers, that means we are attentive and friendly, while serving delicious food and drinks. If we see someone having a bad day, we do something to make it better. We treat people like welcomed guests while they are in our restaurants because everyone wants a place where they feel like they belong. We hope that by treating people kindly, those actions ripple into our communities. One plate at a time, we hope to make the places we live more welcoming and inclusive for all people.

That goes for our staff too. As a member of the Blue Collar Restaurant Group team, you have a place here. We believe that a culture of acceptance and inclusivity starts with you. Together, our talents, our energy make up this team. While you’re here, we encourage you to work hard but don’t forget to have fun. If you see an opportunity to improve something, speak up. You have the power to affect change.

five brand pillars guide us in everything we do.

We are empowering, helping people realize their potential. We are inclusive, making sure everyone feels welcome. We are kind, because it’s the right thing to do. We are loyal to one another and our communities. We are spirited, encouraging friendly competitive while remembering that we are all on the same team.

Blue Collar Restaurant Group

Owners of The Blue Lion

History of The Blue Lion

The Blue Lion is located in a charming historic Jackson Hole house that was purchased in 1978 by Ned Brown.


“I left California after high school to attend college in Colorado, strictly for the skiing. I worked in restaurants during that time period and decided I wanted to open a restaurant in a ski town. It was going to be either Aspen or Vail. Then, during my senior year of college I came to Jackson to visit and ski. That was all it took and here I am. When I arrived in the summer of ’78 I began looking around for a possible restaurant location. The Blue Lion just went on the market. After purchasing it I was planning on serving BBQ or Mexican food. After talking with the seller and her chef I decided to stay with her French menu. The first 10 years The Blue lion served lunch and dinner. After 10 years the dinner business picked up so much and due to the limited space, we decided to just concentrate on dinner. The Blue Lion has evolved a lot since those early days mostly due to the head chef, Tim Libassi who was with me for over 25 years.

The Blue Lion was built as a residential home in the late 1930’s. There was a gentleman from Logan, Utah who dined with us in the summer of 2012 who said he was born and raised in the house. In 1974 Maury Holmes bought the house and turned it into a fondue restaurant called The Tourist Trap. Karen Scott bought it from Maury in 1976 and started The Blue Lion. Karen learned to cook at a school in France and this being her first job, she was sad and blue that she finally had to go to work and her birth sign was a Leo thus, The Blue Lion. The restaurant has been enlarged several times, the upstairs dining, the kitchen, the waiting area and the outdoor deck. In the winter The Blue Lion can accommodate 60 diners at one time. In the summer we open the deck enabling us to accommodate 80 diners. At times the upstairs is used for small private parties. The Blue Lion serves dinner year-round at 5:30 pm with outdoor dining in the summer and life acoustic guitar music most nights to compliment your dinner.”


The Blue Lion has been a Jackson Hole favorite pleasing diners 7 days a week with everything from the New Zealand rack of lamb, fresh fish and prime cut steaks. Other house specialties include crab cream cheese stuffed mushrooms, freshly made Caesar salad, elk & buffalo tenderloin. Save room for one for the Blue Lion’s long standing desserts, Mud Pie, Tiramisu or Russian Cream. Enjoy indoor and outdoor deck seating in the summer and live music most nights.

We’ve been a little quiet but we wanted to introduce ourselves and welcome all of you to the Blue Collar Family! We are so excited to have The Blue Lion be

a part of our team and we promise nothing is going to change! Come on in and see .us

The Blue Lion Restaurant | 160 N Millward St. | Jackson, WY | 307-733-3912