Chef Eliana Hernandez has been in the culinary industry for over 10 years. She started as a dishwasher at the renowned West Hollywood Restaurant, Lucques. After just 3 short months she began working all of the stations in the kitchen and eventually worked her way up to be the Sous Chef. During her time with the Lucques Group, working with her mentor Chef Suzanne Goin, she was moved throughout the company to assist in the opening of many new restaurant concepts. Chef Hernandez was ready for a new challenge after many years of creating dishes that were focused on seasonal and rustic California cuisine. Following her dreams she joined the team of Jean-Georges Beverly Hills at the Waldorf Astoria. Working under an award winning Michelin Starred Chef was always a goal of hers throughout her career. During her time there she was offered a great opportunity which brought her to beautiful Tucson, Arizona. “Things didn’t happen as planned, leading me to work in a few of the iconic restaurants here in Tucson. Along the way I’ve met many amazing Chefs and am very happy to be a part of the culinary scene here in southern Arizona.” Chef Eliana Hernandez joined the Casino Del Sol Team as the Chef de Cuisine of PY Steakhouse in early 2022. “I’m very excited to add my touches to the menu that offer our guests that special one-of-a-kind Tucson steakhouse experience.”

Pablo Chali is the Chef De Cuisine for Ume Asian Cuisine and Sushi. He has lived in Tucson for about nineteen years and has over twelve years of cooking experience. His first job was as a dishwasher at a family owned Italian restaurant called Trattoria Pina. He started working as a dishwasher, learning the basics, and after a few months started to work his way up to busser, server and then eventually became a cook. “I give my credit to my first Chef and Manager Fedele Colosimo and Pina Colosimo and to her father Cosmo for showing me the ropes and introducing me into cooking, he said.” He fell in love with cooking right away and knew that this was the job for him. 

He loves being able to talk with the customers and asking them about how their dining experience. It brings him joy seeing them enjoying something that he cooked and this is what keeps him going and trying to learn more about cooking. One of Chef Pablo’s favorite quotes is, “No one is born a great cook, one learns by doing.”
 

Allen Irwin has called Tucson home for the past two decades and has over 15 years of culinary experience. He rose quickly up through the restaurant scene.  Chef Allen remembers, “my third or so culinary job saw me as a sous chef from a dishwasher in under six months.”

Prior to his residency in the Tucson, he had a breadth of exposure to a variety of cultures- having lived all over the United States. “I can attribute these travels to my curiosity to explore cultures through their cuisine.” Allen says, “and being here has given me great opportunities to share these experiences.”
Allen has a great passion in expressing himself creatively in the kitchen and does so at Ume every day for his guests.
 
 

Chef de Cuisine Chris Wilson has lived in Tucson for 39 years. He has 30 years of experience in cooking and has worked at many of the resorts in the Tucson area, as well as the Scottsdale Princess Resort in Scottsdale, Arizona.

Chef Wilson is a graduate of the Scottsdale Culinary Institute and is a member of the Chaine de Rotisseurs. Chef Wilson opened the Tequila Factory in 2003 and ran the Bellisimo Restaurant until 2007. He has been the Chef de Cuisine at Festa International Buffet in Casino Del Sol since 2003.

Chef Wilson credits his mother’s adventurous style in cooking for sparking his interest in the Culinary Arts. He says, “Being a Chef allows me to express my creativity, and I love to see the look on people’s faces when they enjoy the food I have made for them.”

Chef Jesus Cayeros is a native of Sonora(Mexico).  He graduated from the Le Cordon Bleu College of Arts in Scottsdale Arizona.  His culinary career highlights opening and managing many great restaurants throughout Arizona.  Most recently he was the Executive Chef of such programs as 47 Scott(Tucson, AZ) and the award-winning New American restaurant SALT Restaurant(Pinetop, AZ).  His culinary philosophy stems from his a combination of training, education and family heritage.

Chef Hernandez has more than 17 years of experience in the culinary industry. She started working at the Tequila Factory at Casino Del Sol in 2009. As Streetscape Deli Chef de Cuisine, she specializes in creating great sandwiches, salads, and much more. Chef Hernandez is currently a member of the American Culinary Federation.