Scaling Passion: Park Dunn-Morrison on Building a Culinary Brand

Park Dunn-Morrison, VP of Business Development at Fine Dining Restaurant Group, shares his journey from a ski season stay to becoming a culinary innovator in Jackson Hole. Starting as a busser, he rose through the ranks, eventually leading projects like Bovine & Swine Meats and Cream & Sugar Ice Cream. Park discusses the transition from restaurant management to creating and scaling unique food brands, emphasizing quality, sustainability, and the importance of storytelling in a competitive market. Discover the strategic moves behind regional expansion, the role of collaborations, and the challenges faced in distribution and maintaining a brand's integrity and passion.