Executive ChefJaime 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.
Director of The Bistro Operations and EventsOriginally 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 The Bistro operations and events, Kari brings her front-, back-of-house and catering experience to leading every aspect of The Bistro restaurant and events.
General ManagerEvan Thompson has found himself in and out of hospitality his whole life. A native of Buffalo, NY and graduate of the University of Indiana, prior to joining the Fine Dining Restaurant Group family in 2020, Evan spent several years as a teacher and an international tour guide. Drawing from his previous experience and his versatility working management positions throughout Fine Dining since September 2020, Evan uses his experience in logistics, team building and leadership, to his role as general manager of The Bistro.
Keith D Atkins
Culinary DirectorA Pittsburgh native turned long-time Florida resident, Keith Atkins worked for Aramark for 20 years as the food service director and district executive chef. After leaving Aramark, Keith became a travel chef, specializing in professional sports catering for companies including Nascar, the PGA Tour, NBA, NFL, the Olympics, a variety of college sports and concerts. Keith joined the Fine Dining family, after 10 years as a travel chef, as the culinary director for The Bistro, overseeing restaurant and private events throughout The Cloudveil hotel. In the kitchen, he is inspired by the mystery of turning simple ingredients into fantastic culinary presentations. Keith serves as a mentor to employees, teaching proper culinary techniques, timeliness and preparation.