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 Taylor Giullian grew up in Rochester, New Hampshire, and now resides in Utah with his wife of 2 years, Emily. Chef Taylor grew up enjoying sports and his family's annual camping trip to Colorado. It was not until age 16 that Taylor’s love for the kitchen began while working as a dishwasher at Windjammers Seafood Restaurant.
Following his time at Windjammers, Chef Taylor continued his interest and love of cooking, studying and teaching himself the culinary arts. His career at Sundance began as a line cook in 2017, where his career blossomed.
Chef Taylor's passion is an endless pursuit of knowledge - he loves bringing people together through the common medium of food. "No matter peoples backgrounds, circumstances or cultural differences, good food is something that everyone everywhere can understand. That is what I love about the culinary world."