Chef Manny hails from a small village in the mountains of Germany. He inherited his culinary fundamentals from his grandfather, who took him hunting for mushrooms, and from his grandmother, who taught him how to cook dinner with the foraged foods.
At the age of 15, Chef Manny attended culinary school and started cooking professionally through a three-year apprentice program at Le Méridien in Munich. After receiving his culinary degree, he continued cooking in Germany and Switzerland, until he moved to California to work as a junior sous-chef with world-renowned Chef Michael Mina at Stonehill Tavern.
Missing the mountains from his hometown in Germany, he was drawn to Park City, Utah where he started working as the Executive Chef at The Farm at Park City Mountain. In 2019 Manny was hired as the Foundry Grill Chef, was promoted to executive chef, and now the Resort’s Director of Culinary.
Chef Josh was born and raised in Houston, Texas. Growing up in a culinary household, he learned classic Italian home-cooking from Sicilian family recipes and his grandmother’s cake business. Joshua began as a line cook at Carmelo’s in Houston during high school. In 2017, he graduated from The Art Institute of Houston with a bachelor’s degree in Culinary Management.
Josh joined Landry’s Forbes five-star rated property, The Post Oak Hotel, before moving to Orem in 2021 and joining the Sundance team as Chef Tournant and then promoted to Executive Sous Chef. Joshua has been involved with opening a new restaurant concept, The Lookout, along with supporting the various restaurant outlets at the Resort.
Chef Alex grew up in central Utah in the small-town of Nephi. He attributes his mothers’ comfort food as the spark to his culinary interests. His family would spend each evening sharing dinner over homestyle dishes of meatloaf or chicken noodle soup. Alex attended school at Utah Valley University for Business Management. After watching an infomercial for the culinary arts program, he enrolled in the program and quickly realized his love for the food industry.
Chef Alex started with Sundance Resort in the banquets department and quickly moved to the Foundry Grill and later the Tree Room. He spent some time away from Sundance with several other properties including Promontory Ranch Club, Riverhorse Park City, and Snowpine Lodge at Alta Resort. However, returning to Sundance has always felt like “coming home”. Chef Alex is now the Foundry Grill Chef and enjoys curating unique and delicious meals for all.
Chef Tim Anderson was born and raised in Utah Valley and has always loved being close to the mountains. Growing up, Sundance was a quick escape from his hometown and somewhere he always loved visiting to hike, ski and fish.
Tim started working in restaurants during his teenage years and worked his way from a dishwasher to a kitchen manager, training in all aspects of the kitchen. He started working at Sundance Resort in 2002 as a Line Cook in the Foundry Grill, followed by the Sous Chef in the Tree Room. Tim now works as the Banquet Chef and loves the ability to cook a variety of cuisines at many locations around the Resort.
Chef Nikole grew up in sunny Saint George, Utah which fosters her love for the summer activities and events on the mountain. She pursued a culinary degree at Utah Valley University and has been a part of the pastry team at Sundance since 2014. Nikole loves the creativity she’s able to use while providing desserts for the restaurants, outlets, and banquets here at Sundance. She loves making classic desserts, as well as taking classics and finding ways to elevate them even more.
Interested in learning more about our resort's history, environment, activities, and lodging? Our field guide, given to each guest at check-in, contains a fun vacation checklist, useful maps, and interesting facts about the Sundance community.
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