First entering the culinary sphere in his fraternity at University of Wyoming in Laramie, Sorensen has expertly fine-tuned his skills to create exceptional meals and become known throughout Denver and beyond. With accolades from The Governor of Wyoming when he was only a teenage, it was simply a matter of time before Sorensen's food spread across the country.

First, Sorensen joined Colorado Institute of Art’s two year culinary program and got a job at Ruth’s Chris Steakhouse. Later, Corky Douglas spotted him at a bar and encouraged Sorensen to apply for a position at Tante Louise. Here, Sorensen learned the intricacies of French cooking. After this, he worked at Mel's Bar And Grill and soon became the executive chef at Starfish.

Living in various cities and working as line-cook, sous-chef, and head chef in top restaurants to then owning, operating, and running his own restaurant, Solera, Sorensen is an expert in the culinary world.