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Ryker comes to Sundance from Park City's Waldorf Astoria. He began his career at the age of 15 where he started at DJ's California Catering where his skills of organization and attention to detail were perfected. Later, he attended the honorable program of Le Cordon Bleu at the California School of Culinary Arts in Pasadena.
Ryker went on to earn the title of Executive Sous Chef at both the Summit Hotel at Big Sky Mountain Resort and the Yellowstone Club in Montana. Ryker then earned the title of Executive Chef at four other honorable restaurants including Elk Mountain Resort in Colorado, Senang Wine Bar and Tapas Bistro in Idaho, Promontory Ranch Club in Park City, followed by the Waldorf Astoria in Park City.
Chris Park began his career 19 years ago as an apprentice to a four star French Chef, Chef Daniel Chelbove and Chef Robert Ruch in Allentown, Pennsylvania. From there he went to one of the top ten Country Clubs in the Philadelphia area, where he eventually became Sous Chef. Chris had the opportunity to work under Master Chef Bosic, while he served as Executive Chef of The Gourmet Chalet in P.A. and under Chef/Owner Aaron Millon of his esteemed Restaurant, Phoebe in Vermont.
Chris, an avid backcountry skier and mountaineer, originally came to Utah to visit a friend and was hooked. After a stint at a hotel in Park city, where he served as Executive Chef and Assistant Food and Beverage Director, he came to Sundance as the Tree Room Chef.
Jeffy Sanich, Foundry Grill Chef
Jeffy began his culinary career in Nantucket, Massachusetts at the
White Elephant Hotel. A native of Salt Lake City, he returned home
after one summer in Massachusetts. After working at various resort
properties, he settled in at Promontory Ranch Club. Jeffy spent two
and a half years there working closely with Executive Chef Ryker
As a result with working with Ryker, Jeffy was able to build a foundation, which prepared him for his first chef job, which came in the Spring of 2010. Jeffy then spent two years as Sous Chef at the White Apron, an offsite catering company in Dover, New Hampshire. The White Apron was three times voted top caterer on the New England seacoast.
Now, Jeffy has returned home to Utah to work for his culinary mentor at Sundance Resort. Welcome home to Sundance, Jeffy
Ernesto Rocha, Zoom Chef
Ernesto began his culinary journey in 1991 in Park City, Utah working at the Barking Frog, Park Meadows Country Club, Stein Erickson Lodge and the Rivershorse serving in all areas of the business from line cook to sous chef to head chef. In 2008 Ernesto left Park City to be 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 Rocha to the Sundance Restaurant Team as the executive chef at Zoom in Park City.
Jessica comes to Sundance from Salt Lake City Utah Food Services where she worked as Pastry Chef as well as catering for the Salt Palace Conventions. She also catered throughout the valley. Jessica was responsible for catering events for anywhere from 10 to 4,000 people. She also oversaw the desserts in the Utah Food Services Mobile Catering Division. Prior to that position, Jessica also worked as a pastry cook at Stein Eriksen Lodge.