On Tuesday, December 17, Loews Ventana Canyon Resort announced Ryan Clark as its new Executive Chef.
The former Executive Chef of Casino Del Sol, industry expert, and cookbook author brings more than 20 years of culinary skills to the resort in the foothills — a career spanning New York and Arizona.
In this new role, Clark will oversee all culinary operations at the luxury resort, including banquet services, in-room dining, special events, and five dining venues including Flying V Bar & Grill, The Canyon Club, Bill’s Grill, Cascade Lounge, and Vista Barista.
“It is a true pleasure to welcome Chef Clark to our resort and the Loews Hotels family,” said Grant Dipman, Managing Director of Loews Ventana Canyon Resort. “With his esteemed culinary expertise and strong ties to the Tucson community, Chef Clark brings a distinct culinary sensibility that aligns perfectly with our commitment to using farm-fresh ingredients and regionally-inspired flavors.”
Building on the resort’s established “Flavor by Loews Hotels” program, Clark plans to collaborate with local purveyors and artisans to highlight the flavors of the Southwest throughout the property.
“I am confident he will elevate our dining offerings, with thoughtful, palate-pleasing cuisine that will be enjoyed by everyone who visits our resort,” Dipman added.
Clark is also going to expand the resort’s foodie experience with dining events that highlight the techniques of Southern Arizona cuisine in new and creative ways.
“I am truly excited to work alongside the talented team at Loews Ventana Canyon Resort,” said Clark. “My vision is to create dynamic experiences at the resort that celebrate and elevate Tucson’s rich culinary heritage and its place as a world City of Gastronomy.”
He began his career at Fuego restaurant in Tucson, training under James Beard Award-winning Chef Alan Zeman before graduating from the Culinary Institute of America in New York. After gaining experience in the city, he returned to Arizona where he worked at Elements Restaurant at the Sanctuary Resort in Paradise Valley under renowned Chef Beau MacMillan.
Then, Clark made his way to Tucson, sharpening his skills at Canyon Ranch Resort & Spa and later at The Lodge on the Desert. Most recently, Clark was the Executive Chef at Casino Del Sol.
In 2013, he released his first cookbook, Modern Southwest Cooking, featuring innovative recipes that combine his passion for regional cooking and local ingredients.
He’s also a member of the American Culinary Federation (ACF), was named one of the Top Sixteen Junior Chefs in the U.S. at the age of 23, achieved certification as a Certified Executive Chef in 2012, and was honored as the ACF Western Region Chef of the Year in 2022.
If that isn’t enough to convince you that the resort’s menus are in good hands, Clark is also the only chef to win Iron Chef Tucson three consecutive times.
“I look forward to crafting unforgettable moments for our guests and further enriching the resort’s culinary offerings,” said Clark.
In his spare time, Clark gives back to the culinary community as a member of the Southern Arizona Slow Food Program, a Chef Ambassador for the Tucson City of Gastronomy, and a youth mentor at Pima JTED, supporting local high school students pursuing careers in the culinary arts.
Loews Ventana Canyon Resort is located at 7000 N. Resort Dr. For more information, visit loewshotels.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.
