Restaurant |
Bar |
Chef
Tucson Restaurants & Dining
The restaurant's new chef is Ryan Clark. Most recently Clark was Sous Chef at The Dish Bistro. In early 2009 he was a finalist in the Tucson Meet Yourself Iron Chef competition. Additionally, Clark has worked at Canyon Ranch and Fuego in Tucson as well as Sanctuary Resort in Paradise Valley, AZ. He is a graduate of The Culinary Institute of America.
Chef Clark's farm-to-table concept and slow food motif is an ideal complement to the casual elegance of Lodge on the Desert.
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."
