On Saturday, October 5, the highly-anticipated and friendly battle of culinary excellence, Iron Chef Tucson, heated up with Chef Ken Foy of Dante’s Fire, who was defending his 2022 and 2023 titles, and Chef Anthony Dromgoole of OBON.
In the end, and in a room filled with hundreds of local foodies at Desert Diamond Casino Sahuarita, Chef Dromgoole came out on top at Iron Chef Tucson 2024.
Almost immediately after he was crowned champion, the chef proposed to his girlfriend in front of the crowd (she said “yes”).
For someone who got his start in the kitchen at Olive Garden, and then attended culinary school at 17 years old, he’s come a long way in the local scene. He then spend some time working at Texas Roadhouse before Ermanos Bar opened and they reached out to him, inviting him to advance his culinary skills.
“After that, I worked mornings at Cup Cafe and nights at OBON while I learned sushi until I went full-time,” said Dromgoole. “I went to Seattle for a couple of months to cook out there and joined the OBON Scottsdale location for a year and a half before coming back to Tucson. I worked for Janos Wilder at Downtown Kitchen under Chef Tanner and Chef Devon and then bounced over to Maynard’s to work with Chef Brain Smith and Chef Joel.”
So, with over a decade of culinary experience under his belt, including more than seven years dedicated to the art of sushi, Chef Dromgoole brings a wealth of expertise and passion to the table at OBON. The menu contains Dromgoole’s blend of innovative creations and time-honored Japanese dishes, diners can anticipate a tasty experience that marries tradition with culinary ingenuity.
Stay tuned for next year’s Iron Chef Tucson, where Dromgoole will be defending his title.
OBON Sushi + Bar + Ramen is located at 350 E. Congress St. For more information and the full menu, visit obonsushi.com.
For more information, visit ironcheftucson.com.
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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.
