Lodge on the Desert restaurant and bar as well as banquets and catering, seek out to incorporat the highest quality and freshest local and regional products available. Executive Chef Eric Catalano and his food and beverage team are serious about Lodge on the Desert's 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.
Following Chef’s graduation from the Cambridge (MA) School of Culinary Arts, his culinary ‘home’ from 2004 – 2013 was Key West FL. There he engaged his skills at several prestigious eateries including Eric’s Bottega/Salute(as Chef Owner), Great Events/Sailfish Club, Hurricane Hole and Point 5 @ 915 Duval (a James Beard Foundation-awarded restaurant.) His hospitality food and beverage background also includes Casa Marina, a Waldorf Astoria collection resort in Key West and Loews Ventana Canyon Resort here in Tucson.
Come experience how Chef’s 20+ years of restaurant and resort cuisine knowledge influence Lodge dining expectations. Bon appetit!