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.
More About Tanque Verde Ranch
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.
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.
