At 37 years of age, Chef Ryan Clark has accomplished much in his career.

A Tucson native true to his roots and committed to using local and sustainable ingredients, Chef Clark’s dishes reflect the freshness and unique flavors that only result from this kind of culinary sensibility.

From the minute he went to work as a Sous Chef at Fuego Restaurant in Tucson in 1999, Clark knew he wanted to be a chef. After graduating at the top of his class and making the Dean’s List at the Culinary Institute of America in Hyde Park, New York, he received his first accolade at 23 when he was named one of the Top Sixteen Junior Chefs in the US by the American Culinary Federation.