A proud Tucson native, Chef Ryan Clark's culinary journey is deeply rooted in

his commitment to using fresh, local, and sustainable ingredients. His dishes

showcase the vibrant, distinctive flavors of the region, embodying a culinary

sensibility that honors the rich traditions of his hometown.

​

Chef Clark's passion for the kitchen began in 1999 when he started as a Sous

Chef at Tucson's Fuego Restaurant. By the time he graduated from the Culinary

Institute of America in Hyde Park, New York—where he earned top honors and made the Dean’s List...