Executive Chef David Solorzano's culinary education began at an early age. Growing up in both Southern Arizona and Central Mexico meant helping tend his family’s gardens. His youthful wanderlust led him to the Alaskan Coast, spending his formative years elbow-deep in the freshest ingredients on halibut and salmon boats. Chef Solorzano worked toward a degree in Fine Arts until his time spent at his uncle's restaurant helped him discover his calling.
After graduating from Scottsdale Culinary Institute, Chef Solorzano worked in several Phoenix-area restaurants, including Vincent on Camelback and Ayako of Tokyo. Moving to Tucson, he began working with Chef Bruce Yim at Vin Tabla and Chef Chad Luethje at Miraval Resort and Spa, honing his craft in mindful cuisine. He then opened a food truck, Animal Farm, collecting accolades like "The Best Food Truck in Tucson". His passion for sustainable ingredients led him to develop long-lasting relationships with local artists, farmers, ranchers, and dairy producers. In his next role as Chef de Cuisine at Hacienda del Sol, he worked closely with local purveyors while developing and preparing an innovative, seasonal menu.
Chef Solorzano continues to push and develop Tucson’s culinary scene as Executive Chef of Lodge on the Desert. His playful take on classic dishes highlight the local products and seasonal ingredients of the region.
Let’s start at the very beginning. Delivering Lodge on the Desert’s culinary vision of presenting restaurant diners as well as banquet, catering and weddings guests the highly valued farm-to-table experience, means beginning at the source. The farm. The ranch. The grove. It is here where the passion for the product itself – as it grows, as it is cultivated, as it is fed, as it is nurtured – first matters. As well as the environment in which it matures under the watchful and caring eyes of equally responsible, equally dedicated and devoted resource partners.
Small area Arizona state farms, vendors and ranchers are carefully chosen for their commitment to offer to Lodge on the Desert hand-selected superior products direct from their fields, trees, groves or pastures. Lodge on the Desert’s food and beverage vendor partners are similarly quality-driven devotees of responsible, sustainable, fair-trade practices. The lodge’s culinary team does business only with those who value as highly as do they – food’s tradition and its future.
Today’s diners live in an age where the majority of hotel restaurant and banquet operations focus on high productivity and low food cost (often resulting in the purchase of mass-produced, packaged, stored, shipped and dare we say often frozen food items). At Lodge on the Desert, our culinary team offers quality products with thoughtful preparation and appealing presentation. And doing so to the delight of diners while being socially responsible yet fiscally wise.
Read how just a few of Lodge on the Desert’s vendors share and support the overall food and beverage vision.
With partnerships like these, is it any wonder Lodge on the Desert fulfills its mission of providing the ultimate farm-to-table experience?