meet our chefs
Mark Shoup, Executive Chef
Mark Shoup has joined the Food and Beverage team at Sundance Resort as the Executive Chef. Mark comes to Sundance from Stamford, Connecticut, where he was chef at Woodway Beach Club. Shoup is a graduate of The Culinary Institute of America in Hyde Park, New York, and earned an Associates Degree of Occupational Science in Culinary Arts from The Culinary Institute of America, where he graduated with honors.
He began his career at the Broadmoor in Colorado Springs, Colorado, where he was a Culinary Extern. He has also worked in Frankfurt, Germany, at the Sheraton Frankfurt Hotel, the Woods at the Grand Hotel in Mackinac Island, Michigan, and at the Ocean Reef Club in Key Largo, Florida, among other leading establishments.
Brian G. Prusse, Zoom Executive Chef
A lifelong interest in cooking (and a passion for skiing) brought Brian to Park City 15 years ago. He began his apprenticeship at Deer Valley Resort where he worked as a line cook for two years before receiving his first Sous Chef position at the Stag Lodge. Prior to joining Zoom, Brian was with several other well known Park City restaurants including The Barking Frog, The Goldener Hirsch, and The Riverhorse.
Brian’s approach to food is influenced by his desire to combine the freshest possible ingredients, a traditional flare, and a dash of culinary ingenuity. Zoom’s diverse menu not only reflects Brian’s expertise, but is influenced by the varied backgrounds of Zoom’s top-notch kitchen staff, who have brought with them regional influences from all parts of the country. Zoom’s longstanding reputation for quality, value, and innovation remains unchanged.
Jesse Moreno, Tree Room Chef
Jesse Moreno grew up loving to cook and bake. He still remembers how his mother would chase him out of the kitchen to do his homework or house chores. After receiving his Le Cordon Bleu Culinary Diploma and, later, an Associate Degree in Culinary Arts from the California School of Culinary Arts, Jesse began his cooking career at Firefly Bistro in Pasadena, CA, where he helped open the now-successful restaurant.
Moving to Vail, CO, Jesse worked as line cook at the Club at Cordillera’s Timber Hearth Grill for 4 years, eventually becoming the Executive Sous chef and pastry chef. He was also the pastry chef at the Kelly Liken Restaurant, a prominent spot in the Vail dining scene. Jesse’s career soon brought him to Utah, where he was the Executive Chef at Blue Boar Inn & Restaurant in Midway. In August 2008, Jesse joined Sundance as the Tree Room chef where he continues to provide guests with a quality dining experience.
Tim Anderson, Foundry Grill Chef
Born in Utah, Tim grew up working in the family garden and neighborhood orchards where he learned to value the fresh tastes of fruits and vegetables. This has inspired Tim to use the freshest possible ingredients, cooking simple food but also adding some creative flair.
Tim started his restaurant career at age 16 as a dishwasher at Carvers Restaurant. During his 7 years there, he took it upon himself to learn all he could about food and the operation of the kitchen. Tim came to Sundance in 2002 as a line cook in the Foundry Grill and was quickly promoted to lead line cook. After 3 years of working in the Grill, Tim took his culinary knowledge to the Tree Room where he was the sous chef for 3 years. Although he enjoyed the Tree Room, Tim’s heart remained at the Foundry Grill and, in 2008, he was offered an opportunity to come back – as the Chef.
Meghan Rule, Pastry Chef
Meghan's love of baking began many years before she started working at Sundance. As a young girl, she spent countless hours baking with her grandmother for her family. After graduating Cum Laude from the University of Delaware with a Bachelor's Degree in Hotel, Restaurant, and Institutional Management, she entered the Culinary Institute of America in Hyde Park, NY, where she graduated with honors with an Associates Degree in Baking and Pastry Arts.
After graduation, Meghan began her professional career as a pastry cook at the Hotel DuPont in Wilmington, DE, but soon decided that she wanted to venture west. She began at the Beaumont Hotel in Ouray, CO, and later became the pastry chef at Frasca Food and Wine in Boulder, CO. Next, she moved to Scottsdale, AZ, where she was the pastry chef for Olive and Ivy, Restaurant and Marketplace. In September 2007, Meghan realized that she missed the seasons and mountains too much, and decided to make the move to Utah to become the pastry chef at Sundance.