WELCOME TO PAULIE’S JACKSON HOLE
Meet the Chef
PAULIE O’CONNOR
aka: DJ Flambe/Il Capo
Paul O’Connor graduated from the Culinary Institute of America in 1999, earning an Associate of Science degree from the school in Hyde Park, New York.
In 2011, Chef O’Connor was a top 20 semifinalist for the James Beard Award for Best Chef in the Northwest, besting roughly 225 other applicants across five states in the region.
He also appeared in an episode of the Food Network’s “Everyday Italian” show hosted by Giada De Laurentiis, and has been on casting calls for “Chopped” and “Top Chef.” For more than 15 years, award-winning chef Paul O’Connor has worked in the food and beverage industry.
Introducing
Sicilian Pizza to Jackson Hole
The Sicilian methods of making pizza are linked
to local culture and country traditions
OUR VALUES
Food made with love & passion
A True Family Heritage
The talent and passion of Chef Paulie O’Connor is now being served up on the Jackson Town Square downstairs in the Cowboy Bar –formerly the Million Dollar Cowboy Steakhouse, and now with a more personal approach to food, culture and the foundation of what brought Paulie to the kitchen. Chef Paulie has turned the lower level of the Cowboy Bar into a modern Speakeasy Steakhouse with Mediterranean Italian and coastal influences, now named Paulie’s.
High end meats – including dry aged and wagyu – from the best local, regional and international resources will top the menu, followed by expertly handcrafted sausages, cured meats, homemade pastas, cheeses and breads.
FROM THE SEA TO THE MOUNTAINS
Lighter seafood fare will round out the menu alongside vegetarian and gluten-free choices. Specialty drinks with homemade syrups and tonics will be served up at the bar along with a diverse wine list and locally brewed draft beers.
QUALITY
& FRESHNESS
Only the finest and top ingredients from our produce and herbs to our dairy and meat. Paulie’s process of selection is part of what makes him next level in cuisine.
NOT TO BE COMPARED
Chef Paulie creates dishes with Mediterranean Italian and coastal influences. High end meats – including dry aged and wagyu – from the best local, regional and international resources will top the menu, followed by expertly handcrafted sausages, cured meats, homemade pastas, cheeses and breads.