The City of Gastronomy’s global reach continues. On June 2, Tucson Chef Ambassadors Obadiah Hindman and Mat Cable will represent Southern Arizona’s culinary scene at the Italian Consulate in Boston. They’ll join Parma’s renowned chef Mario Marini to cook during Festa della Repubblica, Italy’s national celebration of its modern republic.
Desert Meets Emilia-Romagna
Once again, the dinner features a collaborative twist on the iconic Rosa di Parma. The chefs will blend Italian tradition with Sonoran Desert ingredients and mesquite live-fire grilling. This event marks another milestone in the ongoing culinary exchange between the two UNESCO Cities of Gastronomy: Tucson and Parma.
Chef Marini initiated the collaboration for the Boston event.
“The bond between our cities has grown steadily since 2015, when both Parma and Tucson were designated as UNESCO Creative Cities of Gastronomy,” Marini said. “We have shared many meaningful collaborations — often led by chefs, the first ambassadors of our gastronomies. This June 2, the Festa della Repubblica Italiana, we will have a new opportunity to strengthen this bond. On this important day for Italy, it will be a pleasure to see our chef friends from Tucson again and to cook alongside them in the spirit of friendship, creativity, and shared culinary excellence.”
Culinary Ambassadors Carry Tucson’s Banner
Cable, co-founder of the Gastronomic Union of Tucson (GUT), brings experience from prior exchanges in both cities.
“I’m very thankful for the opportunity to represent Tucson and further honor the relationship between our Creative Cities of Gastronomy,” Cable said. “This dinner is about blending the unique desert flavors of Tucson with Parma’s unrivaled culinary traditions, celebrating how food can build bridges across cultures — especially during such an important Italian holiday.”
Chefs Mat Cable and Devon Sanner in Parma (Photo courtesy of Tucson City of Gastronomy)
Hindman, executive chef at the Mountain Oyster Club and also a GUT co-founder, joins Cable in the kitchen for this international collaboration.
“I am truly honored to be a part of this, and beyond excited for the opportunity to cook with Chef Mario, Chef Mat, and the chefs at the Italian Consulate,” Hindman said. “Boston here we come!”
Global Impact from the Sonoran Desert
This year alone, Tucson’s Chef Ambassadors introduced local food traditions to audiences in Macao, Mérida, Parma, Bergamo, and San Antonio. The nonprofit Tucson City of Gastronomy’s Chef Ambassadors program helps local chefs share heritage ingredients and culinary techniques with the world.
Jackie Tran is a Tucson-based food writer, photographer, culinary educator, and owner-chef of the now-closed food truck Tran’s Fats. Although he is best known locally for his work for Tucson Foodie, his work has also appeared in publications such as Bon Appétit, National Geographic, and the New York Times.
An adventurous foodie, he enjoys culinary experiences ranging from seasonal omakase to sloppily devouring green chili patty melts in his car afterhours. His favorite foods include aguachile, garlic noodles, and leftover fried chicken illuminated by the fridge light. His favorite drinks include morning micheladas, fireside imperial stouts, candle-lit negroni, and grassy mezcales.
Outside of food, he also loves playing musical instruments, karaoke, Tetris, Super Smash Bros. Melee, and petting Addie’s dog Spaghetti.
If you’d like to stalk him, visit his Instagram @jackie_tran_ or jackietran.com.
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