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.

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.

Elijah Emerson began his culinary career in Virginia and Washington, D.C., before attending the Culinary Institute of America. After graduating from CIA, he refined his craft in Michelin-level kitchens throughout New York City, immersing himself in a wide range of cuisines and techniques. After New York, Chef Emerson continued his professional career in Maui and Washington D.C. before making his way to Wyoming, where he joined The Bistro team. As Executive Chef, he draws on his diverse experiences to create thoughtful, ingredient-focused dishes that honor The Bistro’s French foundations while celebrating local products and regional influences.

Originally from California, Sam Jester began his hospitality career at the age of 17. After moving to Jackson Hole in 2022, he quickly joined the Fine Dining Restaurant Group team as a server at Osteria. Since joining FDRG, Sam has embraced nearly every role across the company’s restaurants, from support, server and bartender to stints as a line cook at both Osteria and The Kitchen. He has worked in nearly every FDRG dining room, gaining a deep, hands-on understanding of operations. Now General Manager of The Bistro, Sam leads with authenticity and energy, holding high his belief in the power of hospitality.

A Jackson Hole native, Sienna Taylor graduated from Western Washington University, with a focus on sustainability, especially within food systems. After returning to Jackson, Sienna worked in local government and nonprofit organizations, but soon discovered that creating joyful experiences through food and service was where she thrived. She joined Fine Dining Restaurant Group in the 2023, working as a server on The Rooftop, later becoming a host before stepping into management. Sienna spent a year as a dining room manager before moving into her current role leading The Cloudveil Banquet team.