Gavin Fine

Owner

Gavin Fine developed a passion for the culinary world as a young boy growing up in Chicago. After working for Richard Melman’s restaurant group, Lettuce Entertain You, in his home town, he followed his passion to Cornell University's Hotel and Restaurant Management School and then to Jackson Hole. While his visions of becoming a ski bum never fully materialized, Fine worked nearly every job between the front- and Back-of-House, where he met his soon-to-be business partner Roger Freedman, working side-by-side in one of the area’s top restaurant kitchens. Fine and Freedman forged a friendship and decided to open Rendezvous Bistro in 2001, when Fine was just 26-years-old. After a number of years running The Bistro together, they opened their second business in 2003 (Bistro Catering). Many years later, several restaurants and retail brands added to what is now Fine Dining Restaurant Group, Fine continues to be considered a premier restaurateur of the Rocky Mountain region. In addition to FDRG, Fine is also the co-owner and founder of Roadhouse Brewing Co.

Roger Freedman

Owner

A graduate of the California Culinary Academy in San Francisco, Roger Freedman's culinary pursuits originally led him to Los Angeles where he became chef de cuisine at Maple Drive in Beverly Hills at the age of 21. After working at Maple Drive, Freedman moved to Jackson Hole where he became founding executive chef at the Snake River Grill that opened in 1993. Freedman led the kitchen for seven years before opening Rendezvous Bistro with business partner Gavin Fine. He has been in the restaurant business for over 30 years, has worked alongside chefs like Daniel Boulud and brings his experience and expertise to overseeing each of the Fine Dining Restaurant Group kitchens.

Kendra Alessandro

Director of Communications

kendra@jhfinedining.com

Kendra Alessandro moved to Jackson Hole in 2011 from Washington, DC, where she had worked in fundraising and corporate marketing for Children's National Medical Center. Upon moving to Jackson, Kendra spent time in marketing and fundraising throughout the valley. With clients extending from hospitality and retail businesses to an educational organization, Kendra left consulting and joined the FDRG team in May 2013 as director of communications. Kendra is a graduate of the Schieffer School of Journalism at Texas Christian University.

Park Dunn-Morrison

Vice President of Business Development,
Bovine & Swine, Cream + Sugar

park@jhfinedining.com

Vermont native and 2008 graduate of Skidmore College, Park Dunn-Morrison, began his career with Fine Dining Restaurant Group when he joined the Q Roadhouse team in 2008. Working his way from busser to manager to overseeing operations, Park now manages new and existing business development opportunities for the company, where his expansive knowledge of hospitality and production processes serve the Cream + Sugar, Bovine & Swine teams and beyond.

Wes Clarke

Director of Refinery Operations

wes@jhfinedining.com

Coming soon.

Hanna Edens

Sales and Marketing Manager

hanna@jhfinedining.com

A Gonzaga graduate with a degree in Public Relations and certification in Leadership Studies, Hanna Edens started her career in the healthcare, non-profit and retail sectors, working in marketing, PR and management. She then spent several years traveling the globe as a trip leader for Backroads. After the pandemic hit, Hanna found herself at a crossroads of what to do and where to go next. Deciding to follow the river she grew up on to its headwaters, she relocated to Jackson Hole from Clarkston, WA, where she first started with FDRG as an assistant manager at Il Villaggio Osteria before landing in her current position as the Sales and Marketing Manager. Outside the office, Hanna can be found delving into the art of snowboarding, enjoying a workout class, catching a Gonzaga game or exploring the outdoors.

Britta Farren

Controller

britta@jhfinedining.com

A graduate of The University of Tennessee Knoxville, Britta Farren lived in Seattle prior to her time in Jackson Hole, working in restaurants and teaching environmental science on Orcas Island. Britta Farren joined the Fine Dining Restaurant Group family in 2004 as a host and office assistant at Rendezvous Bistro. As FDRG continued to grow, her role as office assistant grew, moving her into an office management role. Britta’s passion for food and wine soon met with her mathematical mindset as she became director of finance and then controller. As controller, Britta oversees all the finances for FDRG.

Kate Fatter

Director of Culture

kate@jhfinedining.com

Kate Fatter is a graduate of Texas A&M University. After graduating, Kate moved to France to work for a cycling company, then relocated to Jackson Hole in 2011 and began working as a trip leader for a high-end travel company. During the summer months, Kate was a leader, trainer and leadership mentor in Jackson, while the winters sent her with the company to warmer locations, including Costa Rica and Patagonia. Always working in some realm of hospitality during her professional career, after eight years in the travel industry Kate joined the Fine Dining team to lead culture initiatives.

Jen Givens

Director of Sales

jen@jhfinedining.com

Jen Givens is a Jackson Hole native - born and raised in the valley. Her entry into the hospitality world began in her teens when she started working with Grand Teton Lodge Company. Jen left the valley to attend and graduate from Colorado State University. After spending some time working in Florida as a wedding and event planner, Jen found herself missing the mountains and moved back to Jackson in the summer of 2013. Upon her return, Jen worked with Jackson Hole Mountain Resort as the Group Sales and Event Manager and then became Director of Private Events and Catering with Bistro Catering in 2018. Now the Director of Sales, Jen’s thorough planning and attention to detail are evident in each project of which she is a part.

Natalie Hayes

Executive Assistant

natalie@jhfinedining.com

Natalie Hayes made the move to Jackson Hole after graduating from St. Lawrence University. Like many before her, Natalie came to Jackson for a winter and never left, quickly embracing the community and lifestyle of the area. She initially joined Fine Dining through working with Bistro Catering, while also teaching preschool and ski school, before joining the FDRG family full time in 2017 as executive assistant.

Justin Henry

Chief Operating Officer

justin@jhfinedining.com

Justin Henry began his experience in the restaurant industry at the age of 15. In 2006, he moved to Jackson Hole from Athens, GA for a season before going to law school. He quickly realized restaurants were his passion and decided to shift gears to follow his passion into a career. Justin joined Fine Dining Restaurant Group as an assistant manager and was quickly promoted to a restaurant manager. After years in management, Justin moved to director of operations for FDRG and then onto COO. A great supporter of staff, his goal is for every employee to enjoy what they do and want to come to work each day.

Megan Hopkins

Director of Accounting

megan@jhfinedining.com

Megan Hopkins joined the Fine Dining Restaurant Group family upon moving to Jackson Hole in 2015. Prior to Jackson, she studied and worked for several years in Montana, first managing a restaurant, then as a records manager in the legal field. As director of accounting, Megan manages FDRG’s accounts payable and food costing systems. Megan is a graduate of Montana Tech in Butte, MT.

Chad Horton

Executive Pastry Chef

chad@jhfinedining.com

A native of Cincinnati, OH, Chad Horton moved west after graduating from The Culinary Institute of America. He began his culinary career in Las Vegas, where he worked the pastry line at Le Cirque and Circo at the Bellaggio. In 2004, Chad joined the culinary team as pastry chef at Bradley Ogden in Caesar's Palace, during which time the restaurant was awarded the prestigious James Beard Award for Best New Restaurant of the Year. After a time in Las Vegas, Chad worked with Todd Mark Miller at Metropolitan in Salt Lake City. Chad is a true creative who brings his focus and talent to Fine Dining Restaurant Group as executive pastry chef, creating and overseeing dessert creations at each restaurant, as well as FDRG’s artisan ice cream line, Cream + Sugar.

Kevin Kunce

Director of Operations

kkunce@jhfinedining.com

No stranger to the American West, after graduating from Arizona State University, Kevin Kunce spent time throughout Arizona, New Mexico, California and Utah before moving to Jackson Hole in 2016. A hospitality professional through and through, Kevin has worked almost every position in food and beverage, from dishwasher to sauté cook and manager to server. Prior to joining the Fine Dining family in 2021, Kevin ran the Umbrella Bar at the Canyons in Park City and was General Manager of Jedediah’s at the Jackson Hole Airport. Kevin brings an action-oriented and systematic approach to leadership as he heads up operations for all Fine Dining Restaurant Group properties.

Neil Loomis

Wine and Beverage Director

neil@jhfinedining.com

Neil Loomis, wine and beverage director for Fine Dining Restaurant Group, became a sommelier in 2006. Having started his time with FDRG in 2001 as bar manager at Rendezvous Bistro, Neil quickly made his way, replacing owner Gavin Fine as the main wine buyer in 2003. He assumed his current position in 2008, overseeing all wine and beverage services for the company. Known as the Dr. Of All Things Liquid, Neil brings a great deal of passion, knowledge and dedication to the wine and beverage program at all FDRG locations.

Kevin Lind

Director of Service

kevin@jhfinedining.com

Kevin Lind’s vast experience in hospitality has spanned from casual establishments to Michelin starred restaurants. A native of Queens, New York, Kevin began working as a teen at Subway Sandwiches in New York City. His hospitality career continued out of necessity as he bartended while attending school at the University of St Andrews in Scotland. With a Master’s Degree in English and Philosophy and a few ill-fated corporate positions, Kevin made the successful transition to fine dining in 2010. Having worked at Michelin starred restaurant Ai Fiori, Make it Nice, LLC (NoMad and Eleven Madison Park) and luxury resorts and restaurants throughout Montauk and East Hampton, Kevin’s service-driven approach to hospitality led him to be part of teams to be awarded a variety of accolades, including Michelin stars, AAA 5 diamond status, 4 stars from the New York Times, a James Beard Award and Trentino award. Kevin joined the Fine Dining Restaurant Group team in 2020, where he brings his service and culture driven approach to hospitality. It’s Kevin’s broad range of experience that acknowledges great service does not require table cloths or “proper” eloquence; hospitality can be experienced in any environment at any time.

Kari Rak

Director of Food and Beverage

kari@jhfinedining.com

Originally from Holland, MI, Kari Rak’s hospitality career began at the Culinary Institute of America, where she graduated with a Bachelors Degree in Hospitality and and Associates Degree in Baking and Pastry. After graduating from CIA, Kari went on to work in front- and back-of-house operations for a variety of notable restaurants and hospitality establishments, including the 2 Michelin starred Gilt, Bouchon, Dinner by Heston Blumenthal and Princi. Kari moved to Jackson Hole in 2019, during which time she focused on all aspects of on-mountain private events for Jackson Hole Mountain Resort. Kari joined the Fine Dining Restaurant Group team in 2021. As the Director of Food and Beverage, Kari brings her front-, back-of-house and catering experience to leading every aspect of her role within FDRG.

Joel Tate

Vice President of Production,
Bovine & Swine, Cream + Sugar

joel@bovineandswinejh.com

Originally from Washington, Joel Tate’s culinary journey began at Red Oak Grill in Jackson Hole. After spending time at Red Oak Grill and as head chef at a Jackson Hole ranch, Joel joined Fine Dining Restaurant Group in 2002, working at Rendezvous Bistro under founding executive chef Roger Freedman. With an unmistakable talent in the kitchen, Joel soon moved from sous chef to executive chef to culinary director for the entire company. Now the culinary talent behind Bovine & Swine, Joel is also the vice president of production for FDRG’s retail divisions.

Joe West

Director of Culinary Operations

joe@jhfinedining.com

Joe West is no stranger to the culinary community, as he began working in the Back-of-House when he was 16. He went on to attend culinary school at Johnson & Wales University, and most recently was the Executive Chef of 21c Museum Hotel and The Savoy Restaurant in Kansas City. Over the course of his career, Joe has worked in a variety of culinary leadership positions throughout the country, including time in James Beard and Food & Wine recognized kitchens, as well as the 2-star Michelin rated restaurant Alex at Wynn Resorts in Las Vegas. An award-winning chef himself, Joe brings his culinary creativity, experience leading teams and his approach building flavors using modern and traditional cooking techniques to his role overseeing Fine Dining’s culinary operations.