Ryan Clark is Executive Chef at Lodge on the Desert. A native Tucsonan, Clark’s farm-to-table concept and slow food motif is an ideal complement to the historic boutique hotel’s casual elegance. After graduating on the Dean’s list from The Culinary Institute of America, Clark honed his skills in the kitchens of Canyon Ranch and The Dish Bistro in Tucson, as well as Sanctuary Resort in Paradise Valley. The American Culinary Federation named Clark one of the top 16 junior chefs across the nation. Clark is the two-time defending champion of the Tucson Meet Yourself Iron Chef competition and the only Tucson-area chef participating in three such kitchen battles including the Copper Chef Challenge and Iron Chef Tucson this year. Clark joined Lodge on the Desert in November 2009 and is responsible for developing and implementing culinary programs for Lodge’s 3-meal-a-day intimate restaurant and bar with covered patio, plus ten private venues accommodating up to 150 guests for banquets and catered events. For complete information visit LodgeOnTheDesert.com.
