We asked chefs: What’s your favorite thing to eat after a long shift?

Tucson chefs reveal their late night treats and temptations

Last modified on September 21st, 2018 at 10:03 am

(flickr/jonolist)

“We Asked Chefs” is a regular feature in which we ask local Tucson chefs a range of questions about chef life and food. Read their responses to the latest, “what’s your favorite thing to eat after a long shift?”


Tommy Begay

Sushi on Oracle
Sushi Chef Tommy Begay III at Sushi on Oracle (Credit: Jackie Tran)

Sushi Chef Tommy Begay III at Sushi on Oracle (Credit: Jackie Tran)

“After some of the longest shifts, the best thing I can come home to is a home-cooked meal that my sweetheart Lana prepared for our family. I can always taste the love in every bite. She really knows how to hide veggies from our two-year-old and make complex flavors for our nine-year-old and most importantly… [make it] interesting for me. Anything she makes is what I want to eat when I get home.”

View our October 2017 Nine on the Line with Tommy Begay.

Riley Chandler

Pop-Up Tucson
Pop-Up Tucson chef Riley Chandler (Credit: Jackie Tran)

Pop-Up Tucson chef Riley Chandler (Credit: Jackie Tran)

“Cheeseburger, French fries, and a Sprite. Or something frozen from Trader Joe’s. I’m looking for something fast and filling not necessarily healthy. Sometimes I’m so tired I wouldn’t even stop for food or have the energy to microwave some. I’d just get home, eat a bowl of cereal, and pass out.”

View our June 2017 Nine on the Line with Riley Chandler.

Ryan Clark

Casino Del Sol Resort
Executive chef Ryan Clark at PY Steakhouse (Credit: Jackie Tran)

Executive chef Ryan Clark at PY Steakhouse (Credit: Jackie Tran)

“I live in the downtown Tucson area, so I tend to grab a bite somewhere nearby. My go-tos and favorites would have to be the Mushroom Pizza at Maynard’s Market and Kitchen, any of the current specials at Reilly Craft Pizza & Drink, or a simple slice from Empire Pizza & Pub. As you can see, pizza is a theme.”

View our Tools They Use: Chef Ryan Clark article.

Ivor Cryderman

Ten55 Brewing and Sausage House
Executive chef Ivor Cryderman at Ten55 Brewing and Sausage House (Credit: Jackie Tran)

Executive chef Ivor Cryderman at Ten55 Brewing and Sausage House (Credit: Jackie Tran)

“Beer and burritos or spicy noodles.”

View our August 2018 Ten55 Brewing and Sausage House Grand Opening.

C.J. Hamm

Saguaro Corners • Mulligan’s
Executive chef CJ Hamm at Saguaro Corners (Credit: Jackie Tran)

Executive chef CJ Hamm at Saguaro Corners (Credit: Jackie Tran)

“Something quick and really bad for you, that someone else makes, i.e. burritos, chili dogs, Chinese leftovers…

But the three most important food groups after a long shift are: beer, whiskey, and smokes.”

View our March 2017 Nine on the Line with C.J. Hamm.

Renee Kreager

Renee’s Organic Oven
Renee Kreager of Renee's Organic Oven (Photo credit: Steven Meckler)

Renee Kreager (Photo Credit: Steven Meckler)

“Let’s be clear, we could just stop at the martini — Grey Goose up with a twist.

While I don’t order a burger often, by often I do mean like two times a year or less, this one is great. With green olives, big fries, great service, enjoyable music, and beautiful company.

I love Kingfisher for being open late every night. #swoon”

View our March 2015 Nine on the Line with Renee Kreager.

David Martin

Red Desert BBQ & Catering
David Martin, owner and pitmaster of Red Desert BBQ (Credit: Jackie Tran)

David Martin, owner and pitmaster of Red Desert BBQ (Credit: Jackie Tran)

“Kinda crazy but I crave fast food after work. We rarely have time to eat out during the week except at work. I enjoy burgers, tacos, Chinese food, and sandwiches. I mostly get burgers and fries. Believe it or not, I’m tired of barbecue. At home after work, I usually chow on a bowl of Frosted Mini-Wheats or instant ramen if we have those.”

View our December 2017 Nine on the Line with David Martin.

Saumil Patel

Tamarind
Tamarind executive chef and owner Saumil Patel (Credit: Jackie Tran)

Tamarind executive chef and owner Saumil Patel (Credit: Jackie Tran)

“After a long shift my go-to meal is milk and cereal.

I don’t know why, but I find it the most tasteful and filling.

My cereal choices are Honey Nut Cheerios and Honey Bunches of Oats with Almonds.”

View our April 2018 “Tamarind” Indian Fusion Restaurant.

Coralie Satta

Ghini’s French Caffe
Coralie Satta of Ghini's French Caffe and La Baguette Bakery (Credit: Jackie Tran)

Coralie Satta of Ghini’s French Caffe and La Baguette Bakery (Credit: Jackie Tran)

“I think I was an Asian woman in my other life, but I could eat dim sum in my sleep and sushi any time, day or night. With a nice cold dry sake.

Or my grandmother’s ratatouille with a chilled Tavel rosé, yummmmmmm.”

View our March 2018 Women’s History Month Episode 2.

David Solorzano

Americana Provisions
Chefs plating at a Gastronomic Union of Tucson (GUT) dinner at the Carriage House (Credit: Jackie Tran)

Chef David Solorzano (left) plating at a Gastronomic Union of Tucson (GUT) dinner at the Carriage House (Credit: Jackie Tran)

Mi goreng noodles, udon, pasta, wings, or pizza. Mi goreng are Indonesian fried noodles that are salty and spicy with an awesome umami tone, I usually top it with a fried egg and scallions. I always have packs of udon noodles in the fridge so I can quickly boil them up, and I try to have some sauces made at all times so I can make a quick amatriciana or pasta aglio olio. Once in a while, especially in colder months, I make a large batch of chicken and dumplings or jjampong or braised beef so I can just warm [them] up when I get home. After long shifts I want something quick and I tend to not full-on cook after, so if I don’t go out, I usually have something at home.”

View our July 2017 Nine on the Line with David Solorzano.

Jackie is a food writer and photographer native to Tucson. He loves corgis and still thinks rickrolling is funny. If you'd like to stalk him, visit jackietran.com.
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