Alex Izatt

Coming Up

At Sundance Mountain Resort in Provo, Utah, USA, the work starts with scale and setting: meal planning has to hold up across a resort while still reading as specific to place. Alex Izatt built that fluency at Sundance in stages, first in banquets, then at the Foundry Grill and the Tree Room, where the shift from volume service to more intimate rooms sharpened the way he handles flow, timing, and consistency across the property. Those early posts also set the terms for later roles at Promontory Ranch Club, Riverhorse Park City, and Snowpine Lodge at Alta Resort, all of them added to a career anchored in Utah mountain hospitality. Today, Izatt’s experience comes back to Sundance in a broader register, with oversight across the resort’s restaurant operations.

Where They Are Now

At Sundance Mountain Resort, the brief is straightforward on paper and more exacting in practice: curating unique and delicious meals for all. Alex Izatt describes the direction as “Essentially focusing on a rustic mountain upscale elegant,” which names the balance the work has to hold between alpine ease and a more polished dining room standard. He has also said, “I believe that food is art and that is always celebrated at Sundance.” In that frame, the plate is not separate from the room, the pace, or the setting; the dining program has to carry the resort’s identity without losing the clarity and discipline expected of a working restaurant operation.

In Their Words “Honestly, from a chef perspective, I don’t think any chef out there is going to be upset when they hear that their dining room is getting a refresh.” “It’s always been a very beautiful restaurant, but there were some elements that needed to be brought into a more modern timeframe.”

Honors

His honors include Chef of the Year.