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Ernesto began his culinary journey in 1991 in Park City, Utah working at the Barking Frong, Park Meadows Country Club, Stein Erickson Lodge, and the Riverhorse serving in all aspects from Line Cook to Sous Chef to Head Chef. In 2008 Ernesto left Park City to become the opening chef at the White Buffalo Club in Jackson Hole Wyoming where he successfully opened, established, and staffed this fine dining establishment and again opened the Club Lespri Hotel Steakhouse and Sushi Bar.
Ernesto returned to Park City to be the Executive Chef at the Washington School House Hotel overseeing menu design, recipes and specials. Most recently Ernesto worked at the Waldorf Astoria in Park City. Sundance is pleased to welcome Ernesto Rocho to the Sundance Restaurant Team as the Executive Chef at Zoom.
Daniel has joined us at Sundance from Talisker on Main in Park City. His culinary adventures began in Philadelphia where he attended the Restaurant School at Walnut Hill College. He has worked at many prominent restaurants across the country, eventually landing a job at the Waldorf Astoria in Park City.
As he has improved in his cooking and gained further experience, he has been recognized and received miltiple honors on his impressive and innovative skills. Daniel has worked in several high end restaurants, including the Sky Lodge, The Chateaux at Silver Lake, and Goldener Hirsch Inn, along with others recognized by the James Beard Foundation in several categories. His skills bring a variety and culture to our resort as he is proficient in Latin, French, Spanish and American Cuisines. We are pleased to have Daniel as part of our Sundance family.
Foundry Grill Chef, Tim Anderson was born and raised in Orem, Utah. Tim started working in the kitchen at local restaurants as a dishwasher and worked up through the ranks to become a kitchen manager. In 2002 Tim came to Sundance and spent some time working in the Foundry Grill. He then moved to the Tree Room and was sous chef there for two years.
After working in the Tree Room, Tim left Sundance to pursue other opportunities, but soon returned to become the Chef of the Foundry Grill. "The rustic comfort food that we serve in the Grill is my favorite to cook and to eat so it's a great mix for me," he commented.
Tim is committed to Sundance's earth to table philosophy. "I have always loved fresh fruits and vegetables. I grew up around fruit orchards and our family's vegetable garden. So, that's what inspires me now to use local ingredients at the peak of flavor."
Robin Duke brings more than 30 years of experience in baking to his new position as Pastry Chef of Sundance Mountain Resort, 20 of which were spent in the hotel industry. A great deal of that experience was at various properties in Las Vegas, including Caesar's Palace, Bally's and Rio Suites Resort Hotel and Casino. His position prior to joining the Food and Beverage team at Sundance was as one of the Pastry Chef of Luxor Resort Hotel and Casino in Las Vegas. The serenity of Sundance is a long way from the bright lights of Vegas, but that's just what Chef Duke was looking for. In his words, "I was looking for Mayberry." and he looks like he found it now that he's settled in picturesque Heber Valley. His philosophy on dessert is simple and succinct. "A dessert is one of the last pleasures a person remembers when they finish a dining experience....it's a last chance to leave them with a great memory."