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This profile was last updated on 10/10/13  and contains information from public web pages and contributions from the ZoomInfo community.

Executive Chef

Local Address: Jackson, Wyoming, United States
Amanresorts
1 Orchard Spring Lane
Singapore, 247729
Singapore

Company Description: Amanresorts offer unique, authentic experiences in their chic, contemporary boutique hotels and resorts. Relax in luxury and comfort in a five star beach resort in...   more
Background

Employment History

Education

  • year Culinary Arts Degree
    Renton Technical College
41 Total References
Web References
Rick Sordahl has been cooking ...
www.idahoanfoodservice.com, 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
www.rustyparrot.com, 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.
About BD Foods. Creators of Restaurant Quality Meal Accompaniments. | BD Foods
www.bdfoods.co.uk, 16 May 2014 [cached]
Chef Rick Sordahl's inventive American menu takes in Elk Sirloin Chilli and Bison Ribs, as well as Kobe Beef from Idaho and line-caught Yellowfin Tuna and it all comes in a glorious setting.
Meet the Chef at Wild Sage ~ A gourmet Jackson Hole Restaurant
www.rustyparrot.com, 28 May 2009 [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. Working in the intimate, 26-seat dining room warmed by a river rock fireplace, Rick says, "I appreciate the fact that I can be so 'hands on' at the Wild Sage. I enjoy cooking in the restaurant's open kitchen and interacting with our guests. 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." 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."
Facts about Jackson Hole, WY from the Rusty Parrot ~ 800-458-2004
www.rustyparrot.com, 28 May 2009 [cached]
Dining: Each morning, guests may enjoy a delightful breakfast created by the Rusty Parrot's acclaimed Executive Chef Rick Sordahl, with creations that include house-made smoked chicken apple sausage with sweet potato hash, eggs benedict on a toasted croissant, as well as the more traditional cowboy breakfasts. The Rusty Parrot has taken the same creative approach in planning its classic dinner menu, which is served nightly from 5:30 p.m. to 8:30 p.m. in the Wild Sage restaurant.
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