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.
Bob Fuziak grew up desiring to be a naval aviator and attended Penn State because of their NROTC program. Poor eyesight disqualified him from flight school before enrolling in NROTC and his life took a different course. As a teacher’s assistant at Penn State, Bob worked on opening a new food production and teaching facility for the School of Restaurant Management. He worked on food service inventory management for Penn State’s 20+ campuses. After graduation, Bob moved to Jackson. An inventor and entrepreneur, Bob managed Snake River Brewing before leaving to pursue entrepreneurial endeavors, including development, patent writing and e-commerce for several unique products. Bob brings his experience in product development, manufacturing, supply chain and logistics management and e-commerce to his role at Cream + Sugar.
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.
Eric Greenwood has been working in kitchens since he was 14 and upon graduating high school, enrolled in the Culinary Institute of America. He graduated with a degree in culinary arts and found himself in Jackson Hole not long after. He has been a member of the Fine Dining Restaurant Group team since 2010, except for a brief stint in Vermont after his daughter Zoe was born. It was during his time in Vermont that his interest in cured meats and sausages really took off. While with FDRG, Eric has worked in and around all the restaurants in the group as an executive chef. In 2019, Eric started working at Bovine & Swine and quickly fell in love with the art of creating craft meats. Eric is now the Production Manager, helping chef Joel Tate produce Bovine & Swine’s lineup of signature sausages, as well as assisting with the development of special projects.
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.