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, was promoted to executive chef, and now the Resort’s Director of Culinary.
Chef Ryan Burnham grew up in the Washington DC area in a small town called Vienna, Virginia. Burnham moved to Utah to study Civil Engineering at the University of Utah, where he discovered his love for cooking and for the mountains. He went on to attend culinary school in San Francisco, California.
Chef Ryan worked at a host of restaurants in the west, including Sunnyside Resort in Lake Tahoe, The Clift Hotel in San Francisco, Stein Eriksen Lodge in Deer Valley, Gotham Steak at The Fountainbleau Hotel, and Goldener Hirsch in Deer Valley before taking on the role of Executive Chef at Sundance Mountain Resort.
Chef Ryan now lives in Heber, Utah with his amazing wife and 4 children. He enjoys playing sports, and feels the teamwork involved in many of the sports he played growing up, and now with his kids, parallel the working environment of a professional kitchen.
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.
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