There’s some movement going on in the local culinary scene!
Chef Devon Sanner will soon be the new Executive Chef at the Lodge at Ventana Canyon, located at 6200 N. Club House Ln.
Sanner is a member of the Gastronomic Union of Tucson, one of Tucson City of Gastronomy’s eight chef ambassadors, and an all-around incredibly talented chef. Most recently, many know him as the 2023 Iron Chef Tucson finalist and co-owner and chef of the popular east side restaurant, Zio Peppe (6502 E. Tanque Verde Rd.).
“I’m excited to take over the culinary program and to be able to put my own stamp on it,” said Sanner. “I’ll be bringing my particular take on local and global cuisine to the menu there.”
Sanner will begin his new role on Tuesday, September 17 when he returns from Parma, Italy, where he and Zio Peppe partner Chef Mat Cable will represent Tucson as City of Gastronomy Ambassadors.
“I am thrilled to welcome Chef Devon Sanner to the Ventana Canyon Club and Lodge,” said Clayton Robideau, Vice President and Clubhouse Manager. “Chef Devon’s deep roots in Tucson and his extensive culinary experience, including his innovative work at Zio Peppe and his long tenure with James Beard Award-winning Chef Janos Wilder, make him the perfect fit for our community. His commitment to using locally sourced ingredients and his passion for creating memorable dining experiences will elevate our culinary offerings to new heights.”
Now, you may be wondering what this means for Sanner’s involvement at Zio Peppe. I mean, why wouldn’t you be curious?
Sanner will be stepping away from daily operations but will remain involved in a consulting role.
“I’m proud of the accomplishments and all of the accolades we’ve received at Zio Peppe,” said Sanner. “I have tremendous pride in the Zio Peppe crew who’s made us a staple in the local food scene. Our guests at Zio Peppe can still look forward to innovative menus and the warm hospitality they’ve come to love there.”
Opening in 2021, the restaurant began as a collaboration between Sanner and Cable, who are both known for keeping themselves busy (Cable also owns Fresco Pizzeria & Pastaria).
“I don’t want to talk about it,” Cable laughed, in response to Sanner’s next culinary move.
“No, it’s bittersweet, for sure. Devon and I have put everything into Zio Peppe — it’s been a labor of love. I’m going to miss him, that’s for sure. We’ve spent hours together and, you know, we work for a certain amount of that time but we also talk about personal stuff. I’m going to miss Devon being around every day more than anything.”
So, Zio Peppe is a true collaboration, and in the words of Cable, it was always “a Devon-and-Mat menu.” The restaurant’s focus will remain the same with some new additions on the horizon.
“We love telling the story of Tucson and our heritage,” said Cable. “We do wine dinners where we talk about certain parts of Italy, but I’m going to be bringing a little more of that into our daily menu as well.”
Also, Zio Peppe is in search of new talent.
“Not too long before Devon accepted this position, one of our chefs moved on and we’re going to be hiring to replace him,” Cable added. “We’re also going to be hiring for a Chef de Cuisine position to help with the daily operations.”
They’ll have a listing for the job openings soon but if you’re interested and want to reach out ahead of time, send them an email at crew@ziopeppeaz.com.
In the end, Sanner and Cable will continue to collaborate. Now, they’ll have the joy of catching up with one another while eating in different dining rooms.
The Lodge at Ventana Canyon is located at 6200 N. Club House Ln. For more information, visit ventanacanyonclub.com. For more information about Zio Peppe, visit ziopeppeaz.com.
Article written by:
Matt Sterner
More about MattAt a very young age, Matt Sterner was gifted with the artistic ability to masterfully roll a burrito to the highest of standards, but the wrapped medley of delicious innards wasn’t his first love. Matt’s first true love was a combination of reading, writing, and creating. He grew up reading comics, the ingredients list of his shampoo and conditioner bottles, choose-your-own-adventure books, and the Scrabble dictionary — something he found useful when challenging his grandmother to a game.
He attended college at New Mexico State University and graduated with a degree in Digital Filmmaking. One of his favorite classes was screenwriting because he became responsible for the story’s birth before it came to life on-screen. After school, Matt took on numerous positions at a local television station in Tucson. From dealing out stories about heartbreak to producing “fluffier” content for a lifestyle broadcast, he learned what it takes to adapt to the many emotions the world of media can stir. Since 2017, Matt has dabbled in the culinary world of Tucson as well as San Diego, California from time to time.
If you’re in the mood for strange stories, head over to his pride and joy, wonkytimes.com. And in case you’re curious — yes, after all of this time, he still manages to roll a killer burrito.
