Chef Manuel Rozehnal (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 Dana Point, 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 Chef Manny was hired as the Foundry Grill Chef and eventually promoted to Resort Executive Chef.
Chef Ashley Parkins is the Tree Room Chef de Cuisine at Sundance Mountain Resort. While pursuing her culinary degree, Chef Ashley joined the Sundance team where she worked in every area of the kitchen. Her philosophy on food is to highlight and celebrate the flavors of each season while also utilizing classic and modern techniques. Chef Ashley also draws inspiration from Sundance and the surrounding Wasatch mountains.
Chef Robert Gilbertson grew up in a small town just outside Yosemite National Park in California. He started cooking at a small Italian restaurant in Boulder, Colorado before returning to California to attend culinary school and cook professionally at the City Hotel in Columbia, California. He finished his degree at the Culinary Institute of America in Hyde Park, New York.
Chef Gilbertson went on to work at restaurants in Northern California, Napa Valley and the San Francisco Bay area, including Press in St. Helena, Napa Valley Grille, and California Café. He then worked as sous-chef at the Michelin-Starred Madera at the Rosewood Sandhill resort.
Missing the Mountains, Chef Gilbertson moved on to Tenaya Lodge at Yosemite in Fish Camp, California. Before joining the team here at Sundance he opened the Hoodoo Hotel and Josie Wyatt’s Grille in Moab, Utah.
Chef Leslie Durso
A vegan chef and wellness expert, Leslie is the glowing face of a fresher plant-based movement that refuses to compromise style for sustainability. Walking the plant-based talk since age eight, this Southern California native has always been well ahead of the times with her meatless mindset. She works as a consulting chef for hotels, resorts, and restaurants around the world and is currently the vegan chef at the Four Seasons, Punta Mita, Mexico, Four Seasons, Santa Barbara, and Sundance Mountain Resort, Utah.
Once simply known as Leslie the lab girl with Bill Nye the science guy, Leslie took her love of education and shifted from science to plant based food. After establishing herself as a private chef for the NYC and Hollywood elite, Leslie emerged as a public persona, hosting cooking segments on television and online. Determined to inspire beneficial life-long eating habits for everyone, her show Accidentally Vegan can be seen on FABFITFUNTV and she regularly appears on The Doctors, Food Network, Discovery Channel, Hallmark Channel, and written for VegNews, CNN.com, Redbook, Glamour, and more, evangelizing the benefits of a mindful lifestyle, delivered with her trademark blend of sunshiny sophistication and girl-next-door relatability. Maxim Magazine wrote: “We want to hire Leslie as our own personal chef! We’ll even eat vegetables for her”.
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