meet our chefs

Mark Shoup, Executive Chef

Mark Shoup has joined the Food and Beverage team at Sundance Resort as the Executive Chef. Mark comes to Sundance from Stamford, Connecticut, where he was chef at Woodway Beach Club. Shoup is a graduate of The Culinary Institute of America in Hyde Park, New York, and earned an Associates Degree of Occupational Science in Culinary Arts from The Culinary Institute of America, where he graduated with honors.

He began his career at the Broadmoor in Colorado Springs, Colorado, where he was a Culinary Extern. He has also worked in Frankfurt, Germany, at the Sheraton Frankfurt Hotel, the Woods at the Grand Hotel in Mackinac Island, Michigan, and at the Ocean Reef Club in Key Largo, Florida, among other leading establishments.

Roger Laws, Zoom in Park City Chef

Roger is a Provo, Utah native who started his career in Tree Room kitchen at Sundance Resort back in the 1980’s and has now made his way back to the Resort Restaurants. Since his beginnings Roger has moved through the culinary ranks and honed his skills with some of the most skilled chefs across the Wasatch front. His experience has come from positions like managing the kitchen at The Lookout Café at Park West, working as a Sous Chef at Soulitude’s Roundhouse sleigh ride dinners, then serving as the Executive Chef of Pasillas Restaurant at the base of the Unita Mountains for 11 years.

Chef Roger Laws could be described as an eclectic blend of International Influences and Rocky Mountain Fine Dining. Guests at Zoom will notice hints of the Southwest as well as the Far East along with real attention to texture and presentation. Roger found kindred spirits in the chefs dedicated to nouvelle and fusion styles while learning his trade, yet always maintained a foundation based in respect for the culinary traditions of Larousse and Escoffier. A real dedication to nutrition, fresh ingredients, and locally sourced product round out the portfolio of this amazing Chef who grew up just down the road from Sundance Resort.

Tim Anderson, Foundry Grill Chef

Born in Utah, Tim grew up working in the family garden and neighborhood orchards where he learned to value the fresh tastes of fruits and vegetables.  This has inspired Tim to use the freshest possible ingredients, cooking simple food but also adding some creative flair.

Tim started his restaurant career at age 16 as a dishwasher at Carvers Restaurant.  During his 7 years there, he took it upon himself to learn all he could about food and the operation of the kitchen.  Tim came to Sundance in 2002 as a line cook in the Foundry Grill and was quickly promoted to lead line cook.   After 3 years of working in the Grill, Tim took his culinary knowledge to the Tree Room where he was the sous chef for 3 years.  Although he enjoyed the Tree Room, Tim’s heart remained at the Foundry Grill and, in 2008, he was offered an opportunity to come back – as the Chef.

Meghan Rule, Pastry Chef

Meghan's love of baking began many years before she started working at Sundance.  As a young girl, she spent countless hours baking with her grandmother for her family.  After graduating Cum Laude from the University of Delaware with a Bachelor's Degree in Hotel, Restaurant, and Institutional Management, she entered the Culinary Institute of America in Hyde Park, NY, where she graduated with honors with an Associates Degree in Baking and Pastry Arts.

After graduation, Meghan began her professional career as a pastry cook at the Hotel DuPont in Wilmington, DE, but soon decided that she wanted to venture west.  She began at the Beaumont Hotel in Ouray, CO, and later became the pastry chef at Frasca Food and Wine in Boulder, CO.  Next, she moved to Scottsdale, AZ, where she was the pastry chef for Olive and Ivy, Restaurant and Marketplace.  In September 2007, Meghan realized that she missed the seasons and mountains too much, and decided to make the move to Utah to become the pastry chef at Sundance.