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 Rendezvous 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

Vice President of Marketing & Communications

kendra@jhfinedining.com

A graduate of TCU, 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. Now the Vice President of Marketing & Communications, Kendra oversees and manages marketing, PR and communications efforts for all FDRG businesses.

Jorge Brios

Director of Bistro Operations

jorge@jhfinedining.com

Originally from Lima, Peru, Jorge Brios moved to Jackson Hole in 2015 while he was in college and instantly fell in love with the community. After completing his degree, he decided to make Jackson his permanent home, joining Fine Dining Restaurant Group (FDRG) in May 2021 with the opening of The Bistro. As Director of Operations for The Bistro, Jorge oversees all food and beverage operations in the building. In addition to his management role, Jorge brings a vast knowledge of wine, as a certified sommelier through the Court of Master Sommeliers, with additional certification from the Napa Valley Academy.

Michael Britton

Vice President of Culinary

mike@jhfinedining.com

Originally from Kansas, Michael started his career in Kansas City, developing his skills under the leadership of James Beard-nominated chef Linda Duerr. His experience working with the New England native inspired him to pursue a culinary career, which led him out west to Eaton’s Ranch, the oldest dude ranch in the nation. After several years holding the position of Head Chef, he moved to Jackson in 2011 and started an 11-year stint at Jackson Hole Mountain Resort. There, he worked his way up from Kitchen Manager to Resort Executive Chef. Michael joined Fine Dining Restaurant Group as Culinary Director in late 2022, and is now our Vice President of Culinary.

Isabell Beal

Marketing Manager

isabell@jhfinedining.com

Originally from Nantucket, Isabell Beal moved to Jackson Hole in May 2021 after graduating from Providence College. She was Initially drawn to the area for a household management opportunity, but returned to her previous hospitality roots when she accepted a position at The Bistro in 2023. A month after she began with FDRG, Isabell began managing at Il Villaggio Osteria. In 2024, Isabell joined the Bovine & Swine and Cream + Sugar team, leading sales and events for both brands, where she brings her diverse experience and infectious enthusiasm to her role.

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.

Britta Farren

Chief Financial Officer

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, controller and then Chief Financial Officer. As Chief Financial Officer, Britta oversees all the finances for FDRG.

Jen Givens

Vice President of Sales and Events

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 Vice President of Sales and Events, 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

President & Chief Operations 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, then onto COO and now President. 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 now Executive Pastry Chef at Fine Dining Restaurant Group, creating desserts for all FDRG properties.

Sue Kim

VP of Guest Experience

sue@jhfinedining.com

Born in Seoul and raised in Chicago, Sue Kim brings deep-rooted hospitality expertise to her role as Vice President of Guest Experiences. Sue’s career spans decades in the restaurant industry, beginning in Chicago where she owned and operated several acclaimed establishments—including Spring, a 2001 James Beard Foundation Best New Restaurant nominee. She went on to lead high-profile concepts with Lettuce Entertain You and spearheaded successful new ventures across Texas.

Throughout her career, Sue has remained focused on her core passion: crafting unforgettable dining experiences and cultivating people-first teams that elevate hospitality in all forms. In her current role, she leads strategy and operations across Fine Dining Restaurant Group with a hands-on approach, empowering teams and fostering a culture of excellence.

Kevin Kunce

Director of Commissary 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.

Morgan Larson

Director of Hospitality

morgan@jhfinedining.com

Originally from the Midwest, Morgan joined Fine Dining Restaurant Group in 2019 as he continued his hospitality career out west as Office Manager at Roadhouse. He went on to become Assistant Manager, splitting his time between The Kitchen and Roadhouse, and eventually became General Manager at Roadhouse in 2020. The following year, Morgan also became Managing Partner, and has now moved on to Director of Hospitality, leading top of the line standards for all of our teams. Before moving to Wyoming, he spent seven years working at Broadway in Chicago, evolving from Concessions Manager to Events Coordinator. With an acting major from Columbia College Chicago, Morgan has a passion for leading people and building successful teams.

Neil Loomis

Vice President of Beverage

neil@jhfinedining.com

Neil Loomis, Vice President of Beverage 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.

Jaime Perez

Director of Culinary

jamie@jhfinedining.com

Jaime Perez’s culinary journey with Fine Dining Restaurant Group (FDRG) began as an oyster shucker at Rendezvous Bistro. With a deep passion for cooking, he worked his way through every station in the kitchen. His talent and leadership earned him the title of Executive Chef at Rendezvous Bistro, followed by his appointment as Executive Chef of The Bistro.

Today, as Director of Culinary for FDRG, Jaime leads with quiet confidence and a commitment to excellence. He’s known for setting the tone in the kitchen—mentoring chefs, upholding standards and staying cool under pressure.

Kari Rak

Senior Director of Business Operations

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 Systems & Analytics, and now has moved up to Senior Director of Business Analytics. Kari brings her front-, back-of-house and catering experience to leading every aspect of her role within FDRG.

Lauren Scott

Director of Service

lscott@jhfinedining.com

Lauren joined Fine Dining Restaurant Group in October 2022 after more than 20 years working in the food and beverage industry. Originally from Louisville, Kentucky, she held multiple positions in the Yellowstone/Teton area, serving most recently as Food & Beverage Director in Yellowstone and Assistant General Manager at Jenny Lake Lodge in Grand Teton National Park. As the current Director of Service, she is responsible for driving excellence in service, creating bench plans for manager development and training dining room managers across all Fine Dining Restaurant Group restaurants.

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.

Kate Fatter

Vice President of People

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, and in 2024 became our Vice President of People.

Joe West

Vice President of Research & Development

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.