Chef Yves Gigot
Originally from the San Francisco East Bay, Chef Amy Simpson relocated to Incline Village in 1991 after graduating from the California Culinary Academy. She immediately felt at home and began to pursue her culinary dreams.
Chef Amy opened the original Jack Rabbit Moon in 1995 and instantly enjoyed acclaim from locals as well as seasonal patrons. She became recognized for creating innovative and approachable dishes, using the finest quality ingredients. Her precise execution showcases her skill, knowledge and vision that impresses both the palate and the eye.
After several years at the initial location, Chef Amy took advantage of an opportunity to completely renovate and design a space that Jack Rabbit Moon has called home since 2009. During the construction hiatus, Chef Amy attended the Culinary Institute of America at Greystone in Napa Valley and successfully completed her Level 1 sommelier certification, expanding her prowess from the kitchen to the cellar. This summer, Chef Amy is developing a wine program that will focus primarily on French and American wines which will compliment Jack Rabbit Moon's diverse seasonal fare.
Together with her professional and focused staff, Chef Amy is dedicated to providing an exceptional culinary experience with a menu that changes every few weeks in order to highlight seasonal selections, but also features constantly craved long-time favorites.
Manager Robert McNamara
A native of Ashland, Oregon, Robert joined Jack Rabbit Moon in the summer of 2016 to manage the front of the house. After relocating to Incline Village in 2006, Robert graduated from Sierra Nevada College before undertaking an apprenticeship as a sushi chef at Yoshimi in Incline Village. After four years Robert moved to Washington D.C. in order to pursue a graduate degree at George Washington University. Mixed in have been short stints living and working abroad in Johannesburg, South Africa and Rhone Alps of France.
Robert enjoys sharing his passion for quality food and fine dinning on a nightly basis at Jack Rabbit Moon. His love for wine, beer and whiskey is reflected in the carefully crafted selections that have been curated with Chef Amy.
Chef Amy is pleased to welcome Chef Yves Gigot to Jack Rabbit Moon. Born and raised in Belgium, Chef Yves is a classically trained French chef with over thirty years of experience in fine and casual dining. After completing his Associate of Arts degree in cooking, Chef Yves began his career in 1984 as the Chef de Partie at Le Petit Blanc in Oxford, England. Three years later, he brought his exceptional skills to the famed L’Orangerie in Los Angeles. Most notably, Chef Yves enjoyed an eighteen-year tenure locally as the executive chef at Le Ferme Restaurant, first in Incline Village and then in Genoa.
Chefs Amy and Yves are looking forward, with great anticipation, to collaborating and combining their respective areas of American and French expertise. While the partnership promises to bring innovative creations to Jack Rabbit Moon, the pair will also feature signature dishes for which they have gained individual notoriety over the years from their loyal followers.