Fine Dining Restaurant Group was born in Jackson Hole, Wyoming by leading culinary minds Gavin Fine and Roger Freedman. Now encompassing five restaurants, a catering company, bodega and two retail brands in Jackson Hole, FDRG opened their first restaurant in 2001. The opening struck great success with both the local community and visitors, staking new territory in service standards, thoughtful food delivery, and dynamic spaces. Gavin and Roger went on to create the Fine Dining Restaurant Group, including Bistro Catering, Il Villaggio Osteria, The Kitchen, Bin22, Bar Enoteca, Roadhouse Pub & Eatery, The Bistro, Bodega, Bovine & Swine craft meats and Cream + Sugar artisan ice cream.

Since the founding of Rendezvous Bistro in 2001, Fine Dining Restaurant Group's establishments have become synonymous with quality, value, comfort, and innovation. Our carefully crafted menus emphasize simplicity and the utilization of seasonal flavors and ingredients.

Restaurants

Fine Dining Restaurant Group

Fine Dining Restaurant Group's headquarters in Jackson, WY, United States

This department oversees the planning, organization, and execution of events to support sales and outreach initiatives.

Event Management

This department is responsible for food preparation, menu creation, and culinary excellence within the organization.

Culinary Services

This department focuses on driving marketing strategies and business expansion through research and innovation.

Marketing and Development

This department oversees the planning, execution, and optimization of business processes and operational strategies.

Business Operations

This department provides strategic direction and oversight for the organization.

Executive Leadership

This department oversees service operations and catering activities to ensure high-quality delivery and customer satisfaction.

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People (2)

Jobs (0)

Other teams

Culinary Services

Marketing and Development

Business Operations

Executive Leadership

Service and Catering

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People (2)

Jobs (0)

Other teams

Culinary Services

Marketing and Development

Business Operations

Executive Leadership

Service and Catering

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