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Tucson Restaurants & Dining
The restaurant's new Executive Chef is Ryan Clark. A native Tucsonan, his 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 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.
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 Health Resort and most recently The Dish Bistro. In October, 2009, at the closing event of the 36th Annual Tucson Meet Yourself Festival, Ryan competed head-to-head for first place with legendary Chef Albert Hall in the TMY Iron Chef Competition. Ryan won! Throughout his culinary adventures, Ryan also cooked for such personalities as Wayne Gretzky, 
Britney Spears, Sting, Will Smith and Jennifer Aniston.
His culinary philosophy is straightforward. "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."
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