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McKenzie O’Leary, the Executive Chef at the historic Tanque Verde Ranch, represented Tucson on Food Network’s “Chopped” on Tuesday, April 16.
O’Leary has spent 15 years as a professional chef and was Chef de Cuisine at Miraval Arizona Resort & Spa before taking on her new role at Tanque Verde Ranch.
“I want to win ‘Chopped’ because being a single mom in this industry is so hard — everything that we do is about our guests,” said O’Leary. “It’s really cool for me to be able to show my daughters that you can do anything that you want!”
The main ingredient in the Season 58 episode was abalone, which is in the family of sea snails — a marine gastropod mollusk. In the first round, O’Leary made an Abalone Tostada with watermelon radish and a Southwestern slaw.
She was the first to get “chopped” but it’s all about the experience. “I didn’t win but I won for myself,” said O’Leary once she found out she wouldn’t continue to the next round. “My daughters are really proud of me.”
The episode already aired once so that means it’s available to stream wherever you stream Food Network.
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!”
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.
Other local chefs who have been on “Chopped”:
Tanque Verde Ranch is located at 14301 E. Speedway Blvd. For more information, visit tanqueverderanch.com.
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