Meet the Chefs
Chef Bobby Griffing
It is hard to put a simple block of reading copy together for Chef Bobby, who has started many restaurants, worked shoulder to shoulder with world famous chefs and who continues to rethink every plate he encounters!
He grew up watching cooking shows on TV, and was only 9 years old when he gave his mom a shopping list and made macaroni and cheese that night. He (and she) knew then that he was going to be a chef.
This in Chef Bobby’s own words…
I wasn’t very good at school but cooking became second nature to me.
I have a few culinary figures who have inspired me, had the privilege to work with Tomas Keller at the world renowned Michelin-starred French Laundry in Napa Valley – Simply one of the wow moments of my life. Masaharu Morimoto, Michelin-starred Iron Chef is just a culinary bad ass.
I’ve met him a few times; cooked for him in Tokyo when I lived there and have done numerous events with him. Still to this day, I love what he does.
I love to travel. Tokyo; no matter what you eat, the amount of respect that people have for the ingredients, the process, the whole idea of food is so great and you can taste it in the food.
Japan made me a better chef. Hong Kong has to be one of the most buzzing places I’ve ever been.
New York has so many different places to go, from hole in the walls to noodle shops and sushi to great hot dogs. And of course Catch NYC - Dubai, I am just so very proud of what we are doing.
Now, on the Big Hole River, at the Complete Fly Fisher, Bobby is focused and dedicated to knocking your socks off with a truly inspired kitchen work of art every evening!
Chef Joe Fiske
His passion for cooking began at age 14 and led him to attend the Austin Culinary Institute in the early 1990s while working throughout Austin’s restaurant scene, where he developed a strong foundation in regional cuisine, hospitality, and refined rustic cooking. Now, he comes to the Complete Fly Fisher with more than 25 years creating exceptional culinary experiences across the film industry, luxury hospitality, and high-profile events nationwide.
Chef Joe launched his career in motion picture catering in 1993 and quickly built a reputation for delivering refined cuisine in demanding, fast-paced environments. Early in his career, he served as Head Chef for VIP and media hospitality during the Second inauguration of Bill Clinton, Executive Chef for the Tour DuPont, and lead chef for the MTV Spring Break Awards.
In 2000, Chef Joe launched his own film catering and craft services company and went on to cook for some of Hollywood’s largest productions and biggest stars. Along with working on major productions and serving A-list talent, he also operated six food trucks during premier Formula 1 in Austin, Texas, expanding his expertise in large-scale hospitality and high-volume culinary operations.
His film and television credits include “Second Hand Lions, The Alamo, Friday Night Lights feature film, Sin City, There Will Be Blood, The Book of Eli, W., Batman v Superman: Dawn of Justice, House of Cards (Seasons 4, 5, and 6), Wonder Woman 1984, Killers of the Flower Moon, Tulsa King, and the Yellowstone spinoff Dutton Ranch” just to name a few. Known for delivering highly customized dining experiences under pressure, Chef Joe has spent decades creating memorable meals for cast, crew, executives, and A-list talent while tailoring menus to individual dietary needs, wellness goals, and personal preferences.
Beyond film and event hospitality, Chef Joe has owned and operated a variety of hospitality ventures, including a bed and breakfast in Maine, Café Panini Bistro in Austin Tx, and a farm-to-market deli and smoothie shop in Islamorada. Throughout his career, his cooking philosophy has centered around refined rustic cuisine, regional ingredients, bold flavors, and genuine hospitality rooted in comfort, quality, and a strong sense of place.
Today, Chef Joe is focused on bringing that same level of culinary excellence and personalized hospitality into the world of luxury lodges, fly-fishing destinations, and experiential dining. Drawing from decades of experience in high-pressure culinary environments, he is passionate about creating unforgettable guest experiences and lifelong memories through thoughtful food, warm hospitality, and authentic connection around the table.
Joe, raised on the Big Hole River, is a seasoned fly-fishing guide at The Complete Fly Fisher. His calm confidence and river expertise—reading currents, choosing flies, and setting drifts—make him a guest favorite. Patient and instructive, he adjusts rigs thoughtfully and explains trout behavior clearly. Guests appreciate his steady presence and knack for finding fish. Off the water he’s friendly and low-key, ready to tie a leader or swap stories.