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 oversees all of our restaurant operations and enjoys curating unique and delicious meals for all.
Chef Diane was born and raised in San Jose, California. Food has always been an important part of her life. Some of her fondest memories include family dinners, cooking with her dad, and baking with her mom. Diane pursued her dream of becoming a chef by attending culinary school at Utah Valley University.
In 2018, Diane began her journey with the Tree Room, but eventually ventured to the East Coast. After moving back to Utah, she decided to rejoin the Tree Room team. She was promoted from line cook to sous chef and is now the Chef de Cuisine. Diane thrives on learning, finding inspiration from her Mexican heritage, and experimenting with new dishes.
Chef Steph was born and raised in Long Island, New York, where she grew up a trains ride away from New York City. Visiting her grandmother most weekends in Manhattan, Steph enjoyed the melting pot of cuisine that the city has to offer. Her love for cooking began at an early age, assisting her Nana and Father in the kitchen for family meals. To her, food is a symbol of love, family, and togetherness. Combining her love of team sports with her drive to make people happy through food, kitchen life was an easy choice.
After graduating from Wilson Tech Boces, Steph continued her education at Johnson & Wales University in Rhode Island, earning two associate degrees in Culinary and Baking & Pastry Arts. After returning to New York, she began her career in NYC and Long Island alike. Her career began in Union Square Hospitality group, followed by several years at The Standard High Line Hotel, and working for Chef Charlie Palmer and Chef Jean Georges. She continued her career co-owning a bakery and custom cake shop with her spouse and family for 3 years. The opportunity to be a part of the Sundance culinary family has been an amazing experience and one she hopes to continue for many years to come.
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.
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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