Production & Operations

Park Dunn-Morrison

Park Dunn-Morrison

VP of Business Development

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.
Valente Garcia

Valente Garcia

Butcher

Valente Garcia joined Fine Dining Restaurant Group shortly after he moved to town from his native Tlaxcala, Mexico. Originally working in the kitchen of Rendezvous Bistro, Valente spent time at all the various kitchen stations, quickly becoming an integral part of the restaurant’s culinary team. With plans to open in place, Valente became Bovine & Swine’s first employee, helping chef Joel Tate bring the company’s craft meat visions to life. Now in a management role within Bovine & Swine, Valente oversees the daily production of the complete lineup, in addition to other special craft meat projects for Fine Dining Restaurant Group entities.
Holland Ortolf

Holland Ortolf

Executive Account Manager
Wholesale & Distribution

Holland Ortolf graduated from Washington State University with a Bachelor of Arts degree. After school, driven by a passion for travel and adventure, she explored various opportunities in the restaurant industry, leading to stints in Portland, Oregon, Hawaii and Alaska. Holland moved to Jackson Hole in 2020 and shortly after began working with Fine Dining Restaurant Group at Roadhouse Brewing Co. as a server. Now managing operations at FDRG's commissary kitchen, Holland brings her diverse experiences and skills to her integral role with FDRG and Bovine & Swine.
Joel Tate

Joel Tate

Chef & Partner

Bovine & Swine is led by long-time chef Joel Tate. Originally from Washington, 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, Chef Tate joined Fine Dining Restaurant Group in 2002, working at Rendezvous Bistro under Founding Executive Chef Roger Freedman. With an unmistakable talent in the kitchen, Chef Tate soon moved from Sous Chef to Executive Chef to Culinary Director for the entire company. Now the culinary talent behind Bovine & Swine, Tate’s passion for cured meat, traditional techniques and thoughtful flavor presentations can be tasted throughout the craft meat lineup.