Tucson Restaurants & Dining
Executive Chef Ryan Clark is a native Tucsonan whose farm-to-table concept and slow food motif is an ideal complement to the casual elegance of Lodge on the Desert.
After initially working as Sous Chef at Fuego Restaurant, he graduated from The Culinary Institute of America in Hyde Park, New York. On the Dean’s List and near the top of his class, Clark was acknowledged by The American Culinary Federation as one of the top sixteen junior chefs across the nation.
After stints in New York City, 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 Resort & Spa and The Dish Bistro.
His culinary philosophy? ”Our approach to cooking is simple. We start with the freshest products and ingredients, most locally grown and locally sourced. And we believe our guests have a right to know the source of the food they are enjoying as well as the methods used to prepare it. Our role is to facilitate the food’s journey from farm to fork.”
Ryan Clark Kudos
With sleeves rolled up, knives sharpened, strategies set and always supported by his outstanding Lodge on the Desert sous chef team, Executive Chef Ryan Clark relishes culinary competition. A testament to his skills and passion for cooking, Ryan has garnered many of Tucson’s most prestigious culinary titles and trophies. Among them are:
2009 Tucson Meet Yourself Festival Professional Iron Chef