meet our chefs

Mark Shoup, Tree Room Chef

Mark Shoup has joined the Food and Beverage team at the Sundance Resort as the Tree Room’s 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.

Jose G. Vazquez, Foundry Grill Chef

Jose Vazquez has worked at Sundance since 1994, learning all aspects of the business to become the chef of the award winning Foundry Grill. Jose first began at Sundance as a dishwasher and quickly progressed to the prep cook. In 1997 he became the breakfast cook in the Foundry Grill. In 2000, he became the Banquet Cook, where he worked for two years and was highly productive in all aspects of banquet production including breakfast, lunch and dinner service for large parties. In 2002, Jose became the Banquet Sous Chef of the Sundance Resort. In this position, Jose assisted the banquet chef in all aspects of banquet service including menu development and food preparations, often consisting of multiple events, plating of banquets, Sunday brunch, weddings and corporate events.

Brian G. Prusse, Zoom Executive Chef

A lifelong interest in cooking (and a passion for skiing) brought Brian to Park City 15 years ago. He began his apprenticeship at Deer Valley Resort where he worked as a line cook for two years before receiving his first Sous Chef position at the Stag Lodge. Prior to joining Zoom, Brian was with several other well known Park City restaurants including The Barking Frog, The Goldener Hirsch, and The Riverhorse.

Brian’s approach to food is influenced by his desire to combine the freshest possible ingredients, a traditional flare, and a dash of culinary ingenuity. Zoom’s diverse menu not only reflects Brian’s expertise, but is influenced by the varied backgrounds of Zoom’s top-notch kitchen staff, who have brought with them regional influences from all parts of the country. Zoom’s longstanding reputation for quality, value, and innovation remains unchanged.