JACKSON, Wyo. \u2014 The difference between good food and excellent food is a lot of small things done perfectly. Ash Tucker learned that lesson from a well-respected chef and mentor early in his career, and it has been his guiding philosophy ever since. And in The Kitchen, where he is Executive Chef, little things really do make all the difference. In the most literal sense, it\u2019s a small kitchen in a small building, so precision is critical. But attention to detail is more than a practice, Tucker says. It\u2019s the philosophy that drives his entire kitchen. Tucker wants his customers to taste every little detail, because every detail serves a purpose \u2014 from the house-smoked sea salt to the fresh fish delivered throughout the week. Tucker was destined to cook. He considers himself a Northern California native, but grew up gardening, foraging, canning, and pickling in what he calls an \u201cearthy family\u201d in Asheville, North Carolina. He has traveled from kitchen to kitchen, expanding his culinary palate and experimenting with \u201call these different flavor profiles.\u201d \u201cI think I owe my career to that, to traveling,\u201d he said. \u201cThe diversity as far as different kinds of cuisines and different chefs \u2014 that\u2019s how you learn.\u201d He landed in Jackson in 2002 and left again in 2013 to recover from a snowboarding injury. On a beach in Florida and kitchens in Costa Rica, Tucker fine-tuned his tropical palate. He learned how to perfectly prepare fresh fish. He knew he\u2019d make it back to Jackson one day, and when he did last December, he was ready to hit the ground running. Armed with an expanded repertoire, Tucker got straight to work as The Kitchen\u2019s new executive chef. \u201cMy goal is to be super innovative,\u201d Johnson said. \u201cI think it\u2019s working pretty well.\u201d Tucker calls his food \u201cNew American\u201d world cuisine. He is particularly fond of Asian cuisine, and his menu reflects that. His Hamachi Crudo is perhaps The Kitchen\u2019s most popular dish, but there are tastes from many of his travels. \u201cModern American encompasses all that,\u201d he said. \u201cIt\u2019s a nice fusion.\u201d There\u2019s also plenty of Wyoming flavor. Tucker values local partnerships and local food. The Kitchen has its own butcher. Tucker knows exactly where every piece of meat and in his kitchen comes from. He works with partners like Vertical Harvest and the Huidekoper Ranch to source local produce, frequents the local Farmer\u2019s Market in the summertime. It\u2019s good for businesses, he said, and it\u2019s great for the community. \u201cFarmers\u2026 see what we\u2019ve done with their product, they taste it, and it blows them away sometimes,\u201d Tucker said. \u201cThey put so much time and care and energy into their product, and they like seeing that the chefs put time and energy into it, too.\u201d In the kitchen, his work is far from done. \u201cIt\u2019s a constant learning process,\u201d he said. He is constantly learning from his staff, his customers, his servers, from Fine Dining owner Gavin Fine. He couldn't do it without the full support of the people he works with. \u201cWe help each other, push each other,\u201d Tucker said. \u201cOur motivation is to have the most innovative food in town, and we have an atmosphere where I think that\u2019s possible.\u201d See for yourself. Make a reservation at The Kitchen online, or call 307-734-1633.