“I want to do classic breakfast dishes, and just focus on nailing them. Specifically the eggs.”
These are the words of sous chef Nataline Mann, the mind behind Wild Sage’s brand new breakfast menu. Under her direction, breakfast is deliberate: a study in restraint, precision, and the ambition to do simple things exceptionally well.
Mann’s path into the kitchen wasn’t paved with early access to fine ingredients or elaborate meals. Growing up in a working-class household, she describes meals defined more by necessity than culinary exploration. “We were pretty poor and my mom was working all the time,” she remembers. “We never really had fresh food, just pre-made food, you know, frozen foods.”
It wasn’t until high school, when she enrolled in culinary courses, that she encountered fresh ingredients in a meaningful way. The experience was transformative. “My mind was just blown how amazing fresh food can taste,” she says.
That moment set her trajectory. Mann entered the restaurant world directly after graduation and never left. Years later, she is still committed to elevating simple, fresh ingredients with time-tested culinary techniques.
The Challenges of Refined Simplicity
Mann’s focus is singular: make Wild Sage the breakfast spot in Jackson. And to do it, she’s zeroed in on one ingredient in particular: eggs.
“Eggs are important to me,” she says. “I absolutely love cooking eggs and I really wanted to just have perfect eggs and just be known for the place in town with the best eggs.”
Despite having a reputation as one of the more difficult foods to cook, Nataline finds something compelling in mastering the ingredient. “There are plenty of chefs that will tell you they hate cooking eggs. It’s pretty common to hear that,” she says. “For me, it comes down to having an immense amount of patience and passion to get them right all the time.”
With that goal in mind, she’s built a new breakfast menu that leans into classical technique, particularly French culinary traditions, executed with care and restraint.
“I wanted to do something more classic, just done extremely well,” Mann says. “We’re not trying to blow people’s minds with crazy dishes… we’re doing classic dishes and we’re doing them incredibly well.”
An example of this approach is Mann’s “pain perdu”, the French predecessor to what most Americans know as French toast, which reflects both her training and her earliest culinary memory.
“The very first thing I learned how to cook was French toast,” she says. “I was probably like five or six years old.”
Now, it returns in a more refined form: clean, balanced, and simple. In a town where breakfast menus often lean toward indulgence, Mann’s version pulls back.
“A lot of the French toast I’ve seen are basically like dessert, with just so much other stuff piled on top of it that like you can barely even taste the French toast,” she says. “I wanted very clean, delicious French toast that pretty much speaks for itself.”
A standout item on the new menu is the omelet, Mann’s personal favorite. On paper, it’s a straightforward dish, but in practice, it becomes a technical exercise. Cooked low and slow in a wide pan, the omelet develops a delicate, uniform surface without any browning.
“We go for the perfect cook with zero color,” she explains. And when that standard isn’t met, the solution is simple: start again. “We’re not always going to make perfect eggs, and when we don’t, we have to start again. Holding ourselves accountable.”
The inside is similarly simple: just caramelized onions and Taleggio cheese. But again, there’s a deceptive amount of work behind this simplicity. The onions alone require a full day of preparation. “They’re a 10-hour cook time,” Mann says. “Probably the star of this dish.”
Building Consistency in a Chaotic Industry
When your approach is all about elevating simple dishes through masterful technique, there is very little room for error. Ensuring that standard is held time after time is central to Mann’s philosophy in the kitchen.
“I like to work structured and organized,” Mann explains. “I like to have systems set in place that are easy to teach, so that every guest that comes in gets the exact same experience.”
Having worked in high-volume, high-caliber kitchens like Philadelphia’s Parc, she saw firsthand how rigor and structure can eliminate variability. “At Parc, you go in any day of the week and any dish always tastes exactly the same,” she says.
That level of consistency, she notes, is paradoxically harder to achieve in smaller kitchens. “Honestly, I would say in smaller restaurants, it’s harder,” she says. With fewer hands on the line and less margin for error, the responsibility to uphold a level of quality is that much higher on each team member. Still, Nataline welcomes the challenge, striving to bring big-kitchen consistency to her small team at Wild Sage.
Better Than You Remember
Rather than introducing unfamiliar or avant-garde dishes, Mann has chosen to work with dishes guests will recognize in a way they’ve never experienced. Omelets, Benedicts, toast are the anchors. The creativity emerges in the details.
“I’m not really trying to do anything new or crazy,” she says. “I want it to be very approachable.”
By keeping the menu familiar, she lowers the barrier to entry. Guests know what they’re ordering, but the surprise comes in how well it’s done. That groundwork, she hopes, will eventually create space for something more ambitious. “I want to get people in the door so I can start doing more intricate… fine dining experiences for breakfast,” she says.
A Vision for What’s Next
Inside the kitchen, that process is already underway.
Each morning, a small team moves through a tightly structured service: one line cook, one prep cook, and Mann overseeing the flow. It’s an environment that fosters a shared standard.
Her goal is clear: “to get us so known as the breakfast spot in Jackson… that we need two people on the line every day.”
Guests may not see the ten hours behind the onions, or the discarded eggs that never make it to the plate. But they experience the result: a meal that feels familiar, yet elevated.
That’s the vision Mann is working toward: reliability at such a high level that it can’t help but be memorable.
In a place like Jackson, where dining options often compete on atmosphere or extravagance, Wild Sage is carving out a different identity based in simple, consistent quality. And if Mann has her way, it won’t stay a well-kept secret for long.
Born and raised in Jackson Hole, Wilden McIntosh-Round brings a deep-rooted love for the area into his work as a writer. In his versatile career as a content creator and copywriter, he has worked with brands like Samsung and Rolling Stone, but the best part of his job is partnering with local businesses to share their unique stories.
