Exceptional dining is about more than food. It’s the warm greeting when you arrive, the knowledgeable server guiding you through the menu, and the feeling that every detail has been thoughtfully considered. For General Manager Matt Stone, hospitality starts with the people delivering the experience.
A Life in Hospitality
Stone’s path into restaurant management felt natural from the very beginning.
“I was raised in the industry,” he says. “My dad was a regional general manager… I spent the first three years of my life living in a Holiday Inn. It’s in my blood.”
While attending Virginia Tech, Stone initially pursued finance before realizing his passion lay elsewhere. Throughout his teenage years and college career, he worked nearly every front-of-house position imaginable, from hosting and bussing tables to serving banquets and bartending.
“I was always a host, busser, banquet server since I was like twelve years old,” he says. “Restaurants are something I’ve always been around.”
That early foundation led to a career in luxury hospitality, with management roles at premier properties including the Ritz-Carlton, Montage Hotels & Resorts, Limelight Hotels, and the Asher Adams Hotel in Salt Lake City.
But despite the prestige of large hotel brands, Stone found himself drawn toward something different.
When the opportunity arose to join the Wild Sage in Jackson Hole, it wasn’t just the location that appealed to him. It was the opportunity to work at a very different kind of institution than the ones he had been at before.
“I was looking for an independently owned property,” Stone explains. “It gives a lot more flexibility… Hugo and I are able to do a lot more.”
After conversations with Executive Chef Hugo Goodwin and the Harrison family, Stone saw an environment where the focus wasn’t on corporate processes, but on continually refining the guest experience.
“It was an opportunity to focus more on quality,” he says.
Inspired by the Mountains
When he’s away from the restaurant, Stone enjoys taking advantage of everything Jackson Hole has to offer. An avid snowboarder who loves spending time outdoors, returning to Wyoming was a chance to reconnect with the mountain lifestyle that first drew him West.
Matt says the rhythm of life in the Tetons complements restaurant management. Both demand preparation, adaptability, and a willingness to keep improving. Whether carving fresh powder in the winter or exploring the outdoors in warmer months, Stone appreciates experiences that reward throwing yourself in fully.
Those same values shape the atmosphere he strives to create at the Wild Sage: a team that supports one another, takes pride in continual growth, and helps every guest feel welcome from the moment they walk through the door.
Hospitality Beyond the Plate
For Stone, exceptional hospitality isn’t something that happens after the food arrives. It begins the moment a guest walks through the door.
“I’ve always believed that anyone can serve a great meal,” he says. “What people remember is how you made them feel.”
That philosophy shapes everything at the Wild Sage, from the greeting at the host stand to the final farewell. Rather than relying on a rigid script, Stone encourages his team to learn enough about food, wine, cocktails, and service that they can adapt naturally to every guest.
“We’re trying to read the table,” Stone says. “Some guests want to celebrate, some want to learn about the menu, and some just want a quiet evening together. Great hospitality is understanding the difference and adjusting your service to fit.”
Stone believes those details are what transform dinner into an experience. Remembering a guest’s preferences, anticipating a need before it’s asked, celebrating a special occasion without making it feel rehearsed, or simply recognizing when to step back all contribute to a style of service that feels genuine rather than transactional.
“Our goal is for every guest to leave feeling like they were truly cared for,” he says. “The food is incredibly important, but hospitality is what ties the entire evening together. When you combine thoughtful service with an exceptional culinary experience, that’s when you create something people remember long after they’ve gone home.”
Investing in the Team
Ask Stone about leadership, and he doesn’t talk about himself. Instead, the conversation quickly turns toward his staff.
“I would say I orient my leadership entirely around the staff,” he says. “They’re the ones taking care of the guests, they’re the ones facilitating that experience, so I want to make sure I’m taking care of them first and foremost.”
That philosophy shapes the daily rhythm at the Wild Sage. Regular education in every aspect of service helps each team member build their skills and deepen their knowledge.
“We’re always doing wine trainings, cocktail trainings, service trainings,” Stone says. “Trying to make sure everyone is totally comfortable making decisions.”
For guests, that preparation means every recommendation, from pairing a wine with dinner to introducing someone to an unfamiliar ingredient, comes from genuine expertise rather than memorized talking points.
“We want personalized service,” Stone says. “We want to give the staff the expertise they need, so our guests can enjoy an exceptional meal.”
Leading by Example
Training is only part of Stone’s leadership philosophy. Equally important is demonstrating that no task is beneath anyone, including the general manager.
“I try to lead by example,” he says.
During service, that might mean clearing tables, running food, taking orders, or stepping in wherever the team needs support.
“If you want to be a good restaurant manager, you’re not above doing any job, whether that’s dishwashing or whatever else,” Stone says. “The expectation of me is that I’m there to help however I can.”
Having worked alongside experienced hospitality professionals throughout his career, Stone learned that respect isn’t earned through a title alone.
“You have to show you’re not afraid to step in and help out.”
Passing It On
For Stone, caring for employees isn’t separate from caring for guests. “When you take care of your people,” he says, “you’re really taking care of everyone.”
Whether they know it or not, Stone says guests feel the difference the moment they walk through the doors. “I like to earn the appreciation and respect of my staff, because if they don’t appreciate what we’re doing here, then we’re not just doing them a disservice. We’re doing the guests a disservice.”
