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THE WINNER! Chef Ryan Clark of Lodge on the Desert
After initially working as Sous Chef at Fuego Restaurant, Chef Ryan Clark went on to graduate from The Culinary Institute of America in Hyde Park, New York. Graduating the Dean’s List near the top of his class, Clark was selected by The American Culinary Federation as one of the top sixteen junior chefs across the nation. Clark returned to Arizona where he worked under Iron Chef America winner Chef Beau MacMillan at Elements Restaurant at Sanctuary Resort in Paradise Valley. He ventured back to Tucson where he seasoned his culinary background at Canyon Ranch Health Resort and most recently The Dish Bistro.
Throughout his culinary adventures, Ryan also cooked for such personalities as Wayne Gretzky, Britney Spears, Sting, Will Smith and Jennifer Aniston. A native Tucsonan, his farm-to-table concept and slow food motif is an ideal complement to casual elegance.
The Lodge on the Desert restaurant is framed with floor-to-ceiling windows and overlooks a spacious secluded Saltillo-tiled outdoor private patio featuring a four-sided fireplace for optimal year 'round al fresco dining. This is the ideal venue to showcase Lodge on the Desert's 'new American' upscale and contemporary cuisine, blending flavors from America's melting pot with cooking techniques both traditional and unconventional.
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