Much like the television show, only one can reign supreme, but right now they’re all winners in our eyes.
If you’d like to meet all of the chefs in person, Casino Del Sol is hosting the annual Iron Chef Tucson 2018 “Meet the Chefs” event in the pool area from 5 – 7 p.m. on Sunday, May 20.
After two winners are selected through popular vote, they’ll face off using a surprise secret ingredient revealed just before the show.
The 21-and-up event is $10 per person or $15 for two people, and tickets can be purchased at the door.
The actual event, “Stella Artois Iron Chef Tucson,” will take place from 5 – 7:30 p.m. on Saturday, June 23 after the annual Culinary Experience at Casino Del Sol.
Here’s the current lineup of nominated chefs.
Chef Michael Elefante
Executive Chef Michael Elefante at Mama Louisa’s (Credit: Jackie Tran)
Pasta master Elefante honed his skills at the Ritz-Carlton, Dove Mountain and returned to Mama Louisa continuing his family’s legacy.
For more information, visit mamalouisas.com.
Chef David Fransua
JW Marriott Tucson Starr Pass Resort & Spa
Fransua is hoping to bring the title to the JW Marriott Tucson Starr Pass with the experience he acquired from traveling and working in hotels, resorts, and restaurants.
For more information, visit jwmarriottstarrpass.com.
Chef Wendy Gauthier
Chef Wendy Gauthier (Credit: Ryan Hammond of Hammond Photography)
The United States Personal Chefs Association’s Personal Chef of the Year North America winner Gauthier became a personal chef after spending time as the sous chef at the Flying V Bar & Grill.
For more information, visit chefchicaz.com.
Chef CJ Hamm
Saguaro Corners Restaurant & Bar executive chef CJ Hamm (Credit: Jackie Tran)
Former Tucson Foodie writer and Nine on the Line father Hamm currently cooks up comfort classics with Tucson twists at Saguaro Corners.
For more information, visit saguarocorners.net.
Chef Alan Lambert
Mountain View Country Club Bistro
Lambert wants the chance to feel the pressure of the competition with his specialties in new American cuisine and comfort food that comes with modern twists.
For more information, visit sbhoa2.org.
Chef Javier Martinez
Martinez specializes in Mexican cuisine, but has a passion for all food after working in multiple restaurants and resorts around Tucson.
For more information, visit theglowbal.com.
Chef Jeremy Myers
R+R Grill (at the Four Points By Sheraton Tucson Airport)
Myers started as a dishwasher at Thunder Canyon Brewstillery, but has since worked his way up to a chef. He specializes in Italian, French, Indian, Asian, baking and pastry, with a specialty in grilling different meats.
For more information, visit fourpointstucsonairport.com.
Chef Travis Peters
Executive chef Travis Peters at the Parish (Credit: Jackie Tran)
Peters, which is last year’s Iron Chef Tucson Winner, knows how to transform unexpected ingredients into addictive comfort food.
For more information, visit theparishtucson.com.
Chef Alan Sanchez
Sanchez has been in the food service industry for more than 30 years, including experience at hotels, resorts, private clubs, and restaurants.
For more information, visit fusionzcafe.com.
Chef Devon Sanner
Downtown Kitchen + Cocktails and The Carriage House
Executive Chef Devon Sanner at The Carriage House (Credit: Jackie Tran)
Sanner likes to think globally, but cooks locally and that’s why he can take home the title at this year’s competition.
For more information, visit downtownkitchen.com and thecarriagehouse.com.
Chef Brian Smith
Maynards Market & Kitchen
Maynards Market & Kitchen executive chef Brian Smith (Credit: Jackie Tran)
Smith has a passion for local foods and continues to make a name for himself in the downtown Tucson culinary scene. He tends to put a modern twist to seasonal plates.
For more information, visit maynardstucson.com.
Chef Mary Steiger
Gourmet Girls Gluten Free Bakery/Bistro
Mary Steiger from Gourmet Girls Gluten Free Bakery/Bistro (Credit: Jackie Tran)
She’s got a quarter of a century of culinary experience as a pastry chef and fine dining chef, working in multiple cities including Sedona and even father up north in Denali Park, Alaska.
For more information, visit gourmetgirlsglutenfree.com.
Chef Marcus Van Winden
The Dutch Eatery & Refuge
The Dutch Eatery & Refuge executive chef and co-owner Marcus van Winden (Credit: Jackie Tran)
Van Winden began his training at the age of 14 in the Netherlands. He’s got a background in French fine dining, but likes to put a modern spin on classic dishes.
For more information, visit thedutchtucson.com.
For more Iron Chef Tucson 2018 information and to vote for your favorite chef, visit the Iron Chef Tucson website.