we went beyond the dabble so you could continue to dabble
was born with the millennial in mind. it all started in joelle’s kitchen. as a private chef, she has the unique ability to meld bold flavors into small batch sauces. she ventures into the unknown through waves of experimental creation in search of innovation and creative new flavor profiles. her sauces have quickly become the defining touch to her menu presentations. clients rave about the sauces after every meal. quickly into her cheffing career, her clients began asking for bottled sauces to keep at home for anytime use. this is when the dabble incubator started to blossom.
innovation lives within joelle’s endless enthusiasm towards redefining the plated meal. along with being a private chef and proprietor of a catering service in jackson hole, wy (jhole), she is also a career educator and adjunct professor with central wyoming college teaching the gift of cooking. her time spent empowering students quickly translated to her desire to simplify the lives of the busy millennials in her close circle. she realized that so many people who were dabbing in cookbooks, food blogs, and cooking shows were missing the point. they were trying to recreate without necessarily learning the secrets to the trade. joelle truly believes that she can share her secrets to make your kitchen experience simpler, faster, and more rewarding. and thus, dabble was born. the secret is the sauce!
the deep dabblers: joelle /// ceo /// “michelin mamma”
joelle’s coming of age occurred amidst the tropical seascapes of thailand. she worked under the guidance of culinary mentor “ahh-maa”, who held generations of thai tradition within her kitchen walls. “ahh-maa” worked with joelle to transform her traditional american cooking skills into a fusion, where she became equally at home with the diverse landscape of spices and seasonings as she did with the wide variety of proteins to pair them with. the time spent under ”ahh-maa” was formative in the creation of her flavor profiles that obtain a worldly feel with every bite. as a thai trained private chef and proprietor of zest jackson hole private catering, she has had her foot in most facets of the culinary industry including brand marketing, horticulture, commercial kitchen management, human resource management and startup food creations.
joelle's favorite dabbles:
gardening and nurturing plants, snowboarding, river rafting, community service, mom'ing her little man
the deep dabblers: patrick /// cfo /// “diamond hands”
patrick was born with an entrepreneur's mind. he has successfully developed a handful of businesses and the urge to continue prompted the birth of dabble. as a non-chef, but connoisseur of good food, patrick is no stranger to what makes a good meal. after long outings in the mountains, patrick has been fortunate to come home to some amazing leftovers from joelle’s kitchen. the first batch of dabble sauces occurred in 2023, after years of begging joelle to bring these sauces to market. the team has yet to look back!
patrick’s favorite dabbles:
splitboarding and powder hunting, pack rafting, snorkeling all bodies of water, trail running, daddy'ing
the deep dabblers: benja /// cmo /// “forever sous”
benja has spent years dabbling in all sorts of hobbies and professions such as mountain guiding, ranch handing, supply chain management, writing, and work with non profit organizations. he has all the characteristics of a true dabbler. he loves dipping a toe in all of the things, especially yummy food. his background in operational management, marketing, and sales give him the bandwidth to help grow dabble to reach as many fellow dabblers as possible.
benja's favorite dabbles:
climbing rocks, running mountainous single track, mtn biking, live music, yoga, farmin'
