Chef Ryan Clark — Lodge on the Desert
 "At Lodge on the Desert we use only Clean Fish Products to help encourage sustainable seafood practices at other restaurants throughout Arizona." — Chef Ryan Clark, Executive Chef
Butter Basted Loch Duart Salmon
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Treat yourself to Chef Ryan's ridiculously tasty creations:
Map Restaurant
A native Tucsonan, Chef Ryan Clark's farm-to-table concept and slow food motif is an ideal complement to the casual elegance of Lodge on the Desert. After initially working as Sous Chef at Fuego Restaurant, he went on to graduate from The Culinary Institute of America in Hyde Park, New York. Graduating the Dean’s List near the top of his class, Clark was selected by The American Culinary Federation as one of the top sixteen junior chefs across the nation. After stints in New York City, Clark returned to Arizona where he worked under Iron Chef America winner Chef Beau MacMillan at Elements Restaurant at Sanctuary Resort in Paradise Valley. He ventured back to Tucson where he seasoned his culinary background at Canyon Ranch Health Resort and most recently The Dish Bistro. In October, 2009 and October, 2010 at the closing event of the 36th and 37th Annual Tucson Meet Yourself Festivals, Chef Clark competed head-to-head for first place in the TMY 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. "My approach to cooking is simple. I start with the freshest products and ingredients, most locally grown and locally sourced. And I 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. My role is to facilitate the food's journey from farm to fork."   |
