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This profile was last updated on 2/2/15  and contains information from public web pages and contributions from the ZoomInfo community.

Executive Chef

Phone: (307) ***-****  
Email: r***@***.com
1535 North East Butte Road
Jackson , Wyoming 83001
United States

Company Description: Amanresorts was founded in 1988 by Adrian Zecha who envisioned a collection of intimate retreats in beautiful surroundings with the unassuming, warm hospitality of...   more

Employment History

42 Total References
Web References
Rick Sordahl has been cooking ..., 23 Oct 2013 [cached]
Rick Sordahl has been cooking ever since he could reach the table. His grandparents emigrated from Norway at the turn of the century, and some of his earliest memories are of cooking with his grandmother in her cozy kitchen. Raised in Seattle, Chef Sordahl graduated from culinary school and continued his education at the French Pastry School of Chicago.
Rick began his career working at the exclusive Florida coast resorts Ocean Reef Club in Key Largo and the Resort at Longboat Key, where he discovered some of the finest fish in the country and perfected his considerable seafood culinary skills. "When cooking fish, there is a delicate line to maintain the integrity and balance so that the flavor remains intact," he says.
In 2000, Chef Sordahl was recognized nationally by Zagat, earning a Top Ten Award in Las Vegas as Executive Chef for "Trumpets" Anthem. He went on to receive the AAA Four Diamond and Mobil Four Star awards at his next position as Executive Chef for The Washington Duke Inn at Duke University in North Carolina. He was honored by Culinary Trends magazine and James Beard Southeastern Chef's Alliance in 2002.
Rick joined the team at the Rusty Parrot Lodge and Spa in the summer of 2008 as Executive Chef of the AAA Four Diamond-rated Wild Sage restaurant.
Currently Rick currently hangs his toque at the prestigious Amangani- Jackson Hole Wyoming. 2010 Conde' Nast voted the Amangani property the #1 Ski Resort in North America and its readers voted "Amangani one of the best resorts in the world."
Rick says, "I have never enjoyed my career more than at Aman. His cuisine is characterized by international influences and top-quality ingredients. "I have a strong devotion to local, natural products and ingredients," Chef Sordahl says. "There is nothing I like more than to get a farmer or grower ignited with the field-to-table passion. I like to present fresh, quality products and bold flavors with a clean, stylized plate."
2010 The James Beard Foundation has formally invited Chef Sordahl to New York to receive Americas highest Culinary honors.
Rick is happy to be back to the place he calls home with his wife, Dana, and daughter, Keri. An avid outdoorsman, he says, "I feel most comfortable with my fly rod in hand foraging through these unbelievable rivers. When he's not busy in the Amangani kitchen, Rick can often be found with his dogs LeRoux, Ginny & Riley hiking and fishing the Teton Valley.
Spend some time with Executive Chef Rick Sordahl of the Amangani Resort in Jackson, Wyoming. Here, Chef Rick answers our questions about foodservice trends, topics and what he'd eat if it were his last day on earth.
Rusty Parrot Lodge ~ Dining in Jackson Hole, WY, 28 May 2009 [cached]
Rusty Parrot Executive Chef Rick Sordahl doesn't need to be told that breakfast is the most important meal of the day.
The Times-News Online -- Twin Falls, Idaho, 26 Oct 2004 [cached]
"Chocolate- A Rich Journey" with Chef Rick Sordahl will be held at 7 p.m. Nov. 2 The cost is $35.The menu will include chocolate tempering and handling white and dark chocolate, cocoa butter and liquor, pralines and exotic chocolates with dried fruits and spices.Sordahl is the new executive chef of the Grove Hotel in Boise.
The Times-News Online -- Twin Falls, Idaho, 30 May 2004 [cached]
Rick Sordahl, executive chef of Emilio's at the Grove Hotel in Boise will base the evening's menu on the fresh seafood available.
Sordahl has been recognized by several cuisine magazines and won the AAA Travel Association Four-Diamond Award for "Excellence in Fine Dining"
Washington Duke Inn & Golf Club, 22 July 2001 [cached]
Introducing Executive Chef, Rich SordahlThe Weekender, the Classic, and the Blue Devil Golf Packages Offer Everything from a One-night Stay to a Round of GolfWe've Got to Hand it to You...The Washington Duke Inn & Golf Club is now represented by Thomas Silliman AssociatesEmployees of the MonthGeneral Manager's Message
International Interns Bring Enthusiasm and Commitment to Service
Enjoy a winter menu with a holiday flavor created by Chef Rick Sordahl.The Fairview restaurant will be festively decorated, and will feature your favorite Christmas music.
Christmas Day - December 25Our sumptuous holiday buffet features all your traditional holiday favorites and more with a variety of seatings from noon through 7:30 pm.
Executive Chef Rick Sordahl has planned an intricate and magical display to grace the lobby during the holidays.It includes a large basket made of bread filled with fruits and vegetables made from pastillage.The pastillage (a special sugar dough) will be fomed into the fruit and vegetable shapes and airbrushed with food colors.Intricate birds and presents made of marzipan will surround the centerpiece.
Be sure to visit the Inn during the holidays to view Chef Sordahl's masterpiece.
Introducing Executive Chef, Rich Sordahl
The Washington Duke Inn & Golf Club is pleased to welcome Executive Chef Rick Sordahl.Sordahl brings more than twenty years of experience in the culinary field.He joins the Inn most recently from Las Vegas where he was executive chef for the complete start up of the Trumpet's Restaurant, voted one of the top twelve in the area for food service and decor.
Previous to that he was executive chef at the prestigious Resort at Longboat Key in Florida, where he organized and executed the annual Florida Winefest and Auction, the nations third largest charity even held at the Mobile Four Star, AAA Four Diamond resort.
Sordahl was also the banquet and sous chef at the world-renowned Ocean Reef Club, a private resort in Key Largo, Fla. During he seven-year tenure, he oversaw menu planning and food preparation for six restaurants.
"Rick is a tremendous asset to the Fairview," said General Manager Don DeFeo.
Sordahl credits the various parts of the country where he has lived and worked as an influence on his cooking style.Though deeply rooted in classical culinary techniques, he loves creating new dishes with flavors of the Pacific Rim, the Southwest, and Florida and is now incorporating fresh North Carolina Seafood n his repertiore.We invite you to discover Chef Sordahl's unique cuisine.
Return to Main Menu
The Washington Duke Inn's executive chef Rick Sordahl, joined a group of dedicated chefs from throughout the southeast to participate in a fundraising dinner.All proceeds from this sold-out event went directly to the New York Firefighters 9/11 Relief Fund.
Our sense of community at the Inn has been renewed and strengthened.We are truly part of an international community, as evidenced by our hospitality and internship program.This year we have interns from Mexico, Scotland, Germany, and Taiwan.Two former interns, both from England, recently became full time managers at the Inn.
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