1.877.831.6224 Current WeatherSundance Calendar Reserve Now
David Mullen has more than 15 years of experience and was most recently Apex Chef De Cuisine of Montage Deer Valley in Park City, Utah; and prior to that was Spruce Executive Sous Chef at the Waldorf Astoria in Park City. Prior to these positions, he was the Bourbon Steak Executive Chef for Fairmont Turnberry Isle Resort, Miami, FL and also worked as the Chef de Cuisine for Blau and Associates at their Simon restaurants at the Sofitel in Los Angeles and the Peaks Resort and Golden Door Spa in Telluride, as well as Angle at the Ritz Carlton in Palm Beach, FL. He received an Associate Degree of Occupational Studies in Culinary Arts at the California Culinary Academy.
He oversees all Sundance restaurant chefs and is responsible for all aspects of the Resort food, as well as food and beverage team members to produce a high quality product for guests.
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.
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."