Executive Chef is Ryan Clark, a native Tucsonan, is gearing up for the UA Food Day Fair. He will be demonstrating an Asian Noodle Salad that focuses on healthy local food. Chef Clark’s farm-to-table concept and slow food motif is an ideal complement to the casual elegance of Lodge on the Desert and will be exciting to watch at the UA Food Day Fair.
Catch his food demo at 11:30 am on Wednesday, October 24 at the UA Food Day Fair!
Chef Clark graduated from The Culinary Institute of America in Hyde Park, New York, on the Dean’s List and near the top of his class, and he was was selected by The American Culinary Federation as one of the top sixteen junior chefs across the nation.
Since graduating he has worked in New York City, at the Sanctuary Resort in Paradise Valley, Arizona, at world-renowned Canyon Ranch Health Resort and The Dish Bistro. In 2009 and 2010 Chef Clark competed head-to-head for first place in the Tucson Meet Yourself Iron Chef Competition with legendary Chef Albert Hall (2009) and Tucson Country Club’s Ken Foy (2010). Each year Ryan won! Throughout his culinary adventures, Ryan also cooked for such personalities as Wayne Gretzky, Britney Spears, Sting, Will Smith and Jennifer Aniston.
His culinary philosophy is straightforward. “Our approach to cooking is simple. We start with the freshest products and ingredients, most locally grown and locally sourced. And we believe our guests have a right to know the source of the food they are enjoying as well as the methods used to prepare it. Our role is to facilitate the food’s journey from farm to fork.”
Be sure to mark your calendar for the UA Food Day Fair on Wednesday, October 24, 10-2 pm on the UA Mall. We’ll see you there!!
