Chef Ryan Clark Named Chef De Cuisine At Casino Del Sol’s PY Steakhouse

Casino Del Sol recently named Chef Ryan Clark Chef de Cuisine of their signature four star, Forbes-rated restaurant, PY Steakhouse.

Regarded as a destination restaurant for some time, Clark brings a fresh addition to PY’s fine dining, with heavy use of local ingredients and regular seasonal menu changes.

Clark had previously held the executive chef position at Agustín Kitchen and played a key role in lifting the westside restaurant into the limelight. Prior to Agustín Kitchen, Clark held the executive chef position at Lodge On The Desert where he made a name for himself winning Tucson’s Iron Chef challenge three years in a row, in addition to many other awards.

“I’m excited to be a part of the team at PY,” said Clark. “One of the many reasons I decided to join the team is all of the relationships I have with the staff.”

One of those relationships is with Property Mixologist Aaron “Doc” Defeo, also no stranger to winning local awards.

“Doc is amazing. We’ve worked together before and already have plans for a four course Whiskey Dinner that’s in tandem with Arizona Cocktail Week.”

Defeo shared Clark’s sentiments.

“I’ve always been appreciative of what Chef Clark has done for food in Tucson over the last six years,” said Defeo. “Getting the opportunity to work alongside someone with that type of culinary acumen—and who also has such a fresh perspective—can only excite me, challenge me and make our business better.”

In addition to the team, Casino del Sol’s community involvement was a huge draw.

“Casino del Sol is so involved in the community,” said Clark. “You look at all these events and they’re always a sponsor. We did a lot of similar things at Agustín Kitchen, so I’m glad to be able to continue with that.”

Another draw for Clark was PY’s four star, Forbes-rated status and ability to spare no expense with regards to sourcing ingredients. Clark has always supported many local farms and producers and PY will be no exception.

“We’ll be featuring a ton of local stuff from the purveyors I’ve worked with in the past, like Sleeping Frog Farms, Hayden Mills, and Queen Creek Olive Mill. Also, look for local wines and beer as ingredients. And, we’re bringing in Arizona prime beef.”

Clark will remain as chair of Slow Food’s Southern Arizona chapter.

As for upcoming events, look for PY Steakhouse and Ryan Clark at SAVOR on February 6, The Event, and Janos’ soon to open Carriage House.