Tucson Restaurants & Dining
Regarding Lodge on the Desert restaurant and bar as well as banquets and catering, seeking out and incorporating the highest quality and freshest local and regional products available is the responsibility of Dutch-born Executive Chef, Marcus van Winden.
So, too, is presenting them in inspiring and compelling ways. Marcus and his food and beverage team are serious about the overall Lodge on the Desert culinary operation including menu design and implementation, quality product procurement and diner satisfaction. The ongoing challenge is to keep what’s culinarily new top-of-mind and what’s on Lodge on the Desert diner’s plates among the best Southern Arizona offers.
Marcus’ passion for both food and hospitality food developed early. After completing his standard culinary training, Marcus studied under European Master Chefs, where he developed his own unique style and flair. He further honed his craft on board some of the world’s finest Cruise Lines as the Fine Dining Chef de Cuisine.
Upon retiring his sea legs, Marcus moved to the United States - eventually making his way to Tucson - where he was appointed Executive Sous Chef of Loews Ventana Canyon Resort. He is also no stranger to the Tucson restaurant community.
Marcus’s culinary philosophy and passion reflect the growing trend toward a healthier, down-to-earth lifestyle. Working with Arizona farms to seek out the finest in regional and local produce, is the essence of his cuisine. He is an avid practitioner of allowing the natural flavors of food to express themselves.
Marcus believes wholeheartedly in staying active, continuously learning and always having fun. He balances his culinary career with his love of biking and spending time with his wife and children.