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David Mullen grew up in Central California, immersed in different cultures, foods, flavors and techniques. After graduating from the California Culinary Academy, Mullen completed his apprenticeship under Julian Serrano at Masa's. This began a career path that would see David work with some of the biggest names in contemporary American dining including, Laurent Gras, Laurent Tourondel, Wylie Dufresne, and Daniel Boulud.
In late, 2006 Mullen took the Chef de Cuisine position at Angle at the Ritz-Carlton, Palm Beach, where his exquisite dishes derived from a serious culinary pedigree earned him a 2008 StarChefs.com South Florida Rising Stars Award. The same year, Mullen took over as Executive Chef at Miami's Michael Mina Bourbon Steak, Prior to Sundance, Mullen was Chef de Cuisine of the prestigious Montage Deer Valley Resort where he received forbes Four Stars for
Sundance Mountain Resort is excited to welcome Chef Mullen to our
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."