Ryan Clark Email & Phone Number

Tucson, Az, Us

Executive Chef for Loews Ventana Canyon in Tucson, Arizona. Culinary department in charge of 5 full service operations: The Flying V, Canyon Club Cafe, Cascade Lounge, Bill's Grill, In-room Dining and Vista Barista. Home of Tucson's best brunch and OpenTable Restaurant Reviews 'Top 100 Best Brunch Restaurants in America': Blues, Brews & BBQ Brunch. Indoor and outdoor meeting areas totaling 83,000 square feet, signature services, and some of the country’s most consistently spectacular weather. USA Today 'Top Work Places 2024.'

Covilli Brand Organics creates awesome goodness, from seed to shelf. From our home in the fertile Empalme Valley, to our warehouse in Nogales, we grow organic, non-GMO, fair trade produce that’s as good for your body as it is for our planet.When you buy from Covilli, you’re becoming part of a family tradition of quality and integrity that goes back over two decades. From our founder’s decision to go the organic way, (convinced THAT was the best way) in the early 90s, until now, we’ve been leading the way in the organic community. We’re a 2nd generation family owned and operated farm, food safety and organic certified.And we don’t just treat our earth right and get nutrient filled veggies in return, we support our workers and our community! Our Fair Trade certification means that our farm-workers are treated in a dignified manner, earn fair wages and have access to means that improve their quality of life. If that wasn’t enough, when you buy Covilli’s certified produce, the fairtrade premium goes directly to uplift their communities, empowers workers, and makes the world a better place.Want to try some of our products? Great, we want you to, too! Check out our tasty products page to see what we’re growing, and check out our contact page to see where you can buy delicious Covilli amazingness. We’re excited to have you be part of our family, and we know that once you try Covilli, you won’t go back.

Opening a new restaurant and need some guidance to make it come to life? Want to increase your profits? Are you looking to create a stand out in crowded market place and out preform your competitors? From development of a few new dishes to launching a brand new concept from scratch, let Chef Clark, LLC help you achieve your goals with a new and experienced perspective.

Us

Chef Ryan Clark is the Executive Chef for Casino Del Sol in Tucson Arizona. He is Responsible for all culinary operations at the AAA 4 Diamond and Forbes 4 Star Hotel Casino Del Sol Resort and Spa. He oversees and manages a culinary/food and beverage staff of over 450 Associates in 11 different culinary operations: PY Steakhouse(Fine-Dining Steakhouse, and a 2016/17 Forbes 4 Star Restaurant), Ume Asian Kitchen(Asian Cuisine + Sushi), Festa Buffet(International food buffet), Bellissimo Ristorante Italiano(Scratch Italian Cuisine), 5 Fast Casual Counter operations, Moby’s(24 Hour Diner), 65,000 square foot Indoor and outdoor meeting space, 5,000 seat AVA Amphitheater, Hotel In-room Dining and Casino of the Sun. Casino Del Sol was recently award the #1 Casino Property in Arizona by TripAdvisor.

Chef Ryan Clark’s creative farm-to-table cuisine inspired by Tucson’s local offerings includes amazing house specialties, an exciting ‘all domestic’ wine list and an arrangement of local draft beers. An award winning bar staff finds the niche in the menu with carefully created craft cocktails and house infusions. The kitchen crew works magic at this Downtown Tucson hot spot that takes sustainability seriously as it sends out tasty locavore lunches and sophisticated dinners, all at prices that are reasonable for what you get; a setting that’s a perfect mix of informal and beautiful and knowledgeable, friendly service complete the picture.

Hired as the Executive Chef to create a farm-to-table motif in one of Tucson’s oldest hotel properties(1936). The reopening of all food and beverage outlets came after a 15 million dollar renovation to the hotel/resort.

Small boutique restaurant that focused on farm-to-table cuisine while in a small setting. Scratch kitchen, small garden, new menus monthly and quarterly wine dinners.

Fort Worth, Texas, Us

Ordered and butchered all protein items for world renowned health resort. Researched sustainable protein items including: grass fed meats, free range products and Seafood Watch items. Monthly functions consisted of over 80K in meats ordered and prepared.

18 consecutive weeks working alongside Food Network’s Iron Chef winner,Executive Chef Beau MacMillan.

Worked under James Beard Nominee Chef Alan Zeman. Managed kitchenstaff while in charge of ordering, production, butchering and daily front ofthe house meetings. Created innovative daily specials and wine dinners.