Ryan Clark is the executive chef at Loews Ventana Canyon, a nature lover’s paradise that offers a little something for everyone in Tucson’s Sonoran Desert. In this role, Clark oversees all culinary operations at the luxury resort, including banquet services, in-room dining, special events, and five dining venues: Flying V Bar & Grill, The Canyon Club, Bill’s Grill, Cascade Lounge, and Vista Barista. Learn about Ryan Clark…
Follow at: @loewsventana; @chefryanclark
Hometown: Tucson, AZ
First job: My first job in the culinary world was at a restaurant called Fuego in Tucson. The chef was a James Beard nominee for the Southwest, and the cuisine featured fine dining Southwestern dishes prepared over a mesquite grill. Working with live fire for my first job back in 2000 was an incredible experience, and it’s been exciting to see the technique become a big trend in so many restaurants today.
Favorite ways to spend your free time in AZ: I love to spend time outdoors. Tucson has amazing scenery outside of the city and offers a variety of different outdoor activities. Hiking, biking, and camping are just a few of my favorites.
Your biggest accomplishment and why: In 2022, I received first place as the American Culinary Federation’s “USA Chef of the Year: Western Region.” It was a huge accomplishment that came full circle when I was nominated as the ACF USA “Junior Chef of the Year” in 2008.
The biggest obstacle you overcame: Navigating through COVID-19 as a chef was one of the biggest challenges I’ve ever overcome because it demanded constant innovation. At the time, I worked at a casino property where food and beverage demand increased during the pandemic, unlike many other restaurants. This presented a unique challenge of balancing a higher guest count with fewer available employees, all while navigating health concerns, supply chain issues, and changing regulations.
Someone who inspires you and why: My fiancé, Courtney, owns and operates seven food and beverage concepts in Tucson. It’s amazing to see how she is able to balance so many different operations while still finding time to make her amazing brisket.
Advice to someone pursuing a career path in what you do: I always tell younger cooks who are just starting out to gain as much hands-on experience as possible before pursuing a culinary education. Culinary school can be a great opportunity for people entering the industry. Still, many different culinary education platforms are available, and it’s best to do your research before committing.
Favorite quote: “Chop your own wood, and it will warm you twice.” – Henry Ford
Something someone would be surprised to learn about you: If I weren’t a chef, I would have been a landscape architect. I’ve always enjoyed art, design, and the outdoors.
What makes someone fabulous: Personality and food choices.