Chef Ryan Clark is focused on excellence and his sharp attention to detail is reflected in all that he does.  He began his career at the age of 16, working for James Beard Winner Alan Zeman at his Fuego Restaurant in Tucson, AZ.   Following an outstanding four years at the Culinary Institute of America in Hyde Park, he returned home to AZ where he earned his "chops" at notable places like Elements, at the Sanctuary in Scottsdale, and Canyon Ranch and Lodge on the Desert in Tucson.  During this time, he was nominated for Food and Wine Best Chef Southwest, named Tucson Iron Chef three times running and published his Modern Southwest cookbook. Chef Clark has since become a sought after guest at national and international culinary events.  A regular at the Mid-Atlantic Food & Wine Festival and 2015, 2nd place winner of the Thailand International Culinary Festival, Chef Clark is increasingly in demand as a highly skilled, entertaining guest chef, teacher and restaurant consultant.  As Corporate Chef for Covilli Organics, one of the leading organic farming companies in Mexico, he consults with them on a regular basis. Chef Clark also generously shares his talents with many, including Jr. Culinary Students in the AZ CCAP program, at local cooking classes and as head of the Southern AZ Slow Food Chapter. In 2012, Clark opened Agustin Kitchen in Tucson’s burgeoning Downtown. Seeking to provide a farm to table experience for his guests, the restaurant received rave reviews from the day it opened. In 2015, he left Agustin to become the Chef de Cuisine at PY Steakhouse at Casino del Sol Resort. He is currently the Executive Chef of Casino Del Sol where he oversees all culinary operations for the 4 Star Forbes Award Winning Resort and Spa.