Put on your cowboy hat, saddle up, and hear the sound of the graceful plotting that guides you through scenic desert acreage. Saguaros stand tall along the seemingly endless horizon of rolling desert hilltops. Catch a whiff of the fresh desert air, and now, the culinary creations of McKenzie O’Leary, the new Executive Chef at the historic Tanque Verde Ranch.

O’Leary has spent 15 years as a professional chef and 16 years residing here in Tucson. O’Leary was Chef de Cuisine at Miraval Arizona Resort & Spa before taking on her new role at Tanque Verde Ranch.

Founded in 1868, Tanque Verde Ranch is one of Tucson’s most storied landmarks, home to decades of cattle ranching and lodging. It was even used as a filming location for the Nickelodeon show, “Hey, Dude!”

The ranch has accommodated guests for almost 100 years. O’Leary kept that in mind while creating the now-elevated wedding and events menu. A menu that maintained historic ranch staples such as Cactus Cookies, for example, despite the overhaul. 

“The opportunity to contribute to an establishment with such a beautiful legacy, steeped in tradition and entrenched in Tucson’s rich history, is incredibly unique,” said O’Leary. “I am excited to honor the cherished traditions of this property and Tucson’s culinary history while introducing fresh and innovative menus and programs.”

O’Leary has lots of experience within the Tucson culinary industry in a variety of positions including beverage director, culinary instructor, the founder of a handmade macaron business, pastry chef at HUB Restaurant & Ice Creamery, and executive chef at both Pantano Christian Church and Forty Niner Country Club. 

In the Executive Chef role at the ranch, O’Leary showcases authentic Sonoran techniques and dishes that feature local and heritage ingredients like beans and grains from the Sonoran Desert. 

 “Joining the team at Tanque Verde Ranch feels like the culmination of my work as a chef in Tucson,” said O’Leary.

With an emphasis on the dietary value and intentionality of food, O’Leary has become well-versed in anti-inflammatory, gluten-free, and plant-based diets.

O’Leary, wearing her bright pink chef jacket, is introducing some even brighter ideas for new classes and programs offered by Tanque Verde Ranch. 

Seasonal harvest classes, chef table dinners, and personalized wine pairing programs are among the new programs provided by O’Leary and Tanque Verde Ranch with more coming in the future. She also expanded the staff upon her arrival, filling the new pastry chef and banquet chef positions with chefs with whom she worked at Miraval.

The changes that O’Leary has overseen thus far as the executive chef would not have occurred as smoothly without an important intangible: a positive attitude. 

“The positive energy and personality that McKenzie brings to our kitchen has been transformative in fostering a uniquely supportive and enthusiastic culture among our culinary team,” said Terry Hanley, General Manager at Tanque Verde Ranch. “Chef McKenzie is as empathetic toward people as she is passionate about her craft.” 

Tanque Verde Ranch is located at 14301 East Speedway. Anyone interested can book a reservation by calling 866-413-3833 or by visiting their website tanqueverderanch.com.

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