Ryan Clark – Executive Chef, Casino Del Sol Resort
From the minute he worked as a Sous Chef at Tucson’s Fuego Restaurant in 1999, Ryan Clark, CEC, knew he wanted to be a chef. He graduated top of his class at the Culinary Institute of America and garnered his first accolade at 23 when he was named one of the Top Sixteen Junior Chefs in the U.S. by the American Culinary Foundation. After working a few years in NY, he came home working at Elements Restaurant at the Sanctuary Resort, Paradise Valley, under acclaimed Chef Beau MacMillan before making his way back to Tucson where he honed his craft at Canyon Ranch Resort & Spa and The Dish Bistro. His first Executive Chef position was at the Lodge on the Desert until October 2013 when he had the opportunity to partner in his own restaurant, Agustin Kitchen. Currently, he’s the Executive Chef for the AAA Four-Diamond Casino Del Sol Resort where he oversees a staff of 450 in 11 different culinary operations. Chef Clark holds the rare distinction of being Tucson’s Iron Chef for three consecutive years. He also holds the title of Tucson’s Copper Chef and has won top honors thrice in the World Margarita Challenge. In 2012, he was nominated by Food and Wine Magazine as one of the top 10 Best New Chefs in the Southwest.
