Jaime Perez began with Fine Dining Restaurant Group as an oyster shucker at Rendezvous Bistro. After working and mastering each station in the kitchen throughout many years, his talent and hard work earned him the position of executive chef, a role he held for several years. Now the executive chef of The Bistro, Jaime personifies leading a kitchen by example, providing mentorship and remaining calm in the midst of even the most chaotic of situations.

A graduate of Gettysburg College, the mountains drew Chris Lee to Jackson Hole in November 2020 to pursue his passion for snowboarding and mountain living. Chris joined Fine Dining Restaurant Group in the spring of 2021, where he went on to manage teams across multiple FDRG locations, including Osteria, Bodega, Melvin Taproom & Kitchen and Roadhouse. Now the manager at The Bistro, Chris leads the restaurant team with a strong sense of camaraderie and teamwork, recognizing that success in any endeavor is amplified when shared with a supportive group of caring people.

After growing up in Washington, DC and Bavaria, Germany, Casey Martin was drawn to the Jackson Hole area by a passion for backcountry skiing and hiking. Casey moved to Driggs in 2020 and began with Fine Dining Restaurant Group in 2021. Initially working with FDRG as a server for Bistro Catering, he moved to Cloudveil banquets in late 2022, where he became Assistant Manager and then General Manager. Prior to his time with FDRG, Casey ran an educational consulting company that collaborated with educators across the US. Casey brings strong communication skills, palpable energy and positive energy to all Cloudveil events.

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 Cloudveil hotel, 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.

Originally from Virginia, Jessie moved to Wyoming right after graduating from college. Equipped with degrees focused on recreation, hospitality management and events, she started her career at Jackson Hole Mountain Resort, eventually becoming a Banquet Sous Chef. Her passion for the outdoors and hospitality led her to Fine Dining Restaurant Group in July 2022, where she leads the Osteria hospitality team.