Tucson native and Casino Del Sol Executive Chef, Ryan Clark has a wealth of experience in the food and beverage industry. He graduated top of his class at the Culinary Institute of America in Hyde Park, New York, and was named one of the Top Sixteen Junior Chefs in the U.S. by the American Culinary Foundation. Clark has been nominated for Tucson Weekly’s Best Chef and holds the rare distinction of being named Iron Chef Tucson for three consecutive years. Chef Clark has also been nominated by Food and Wine Magazine as one of the Best New Chefs in the Southwest. He’s a Certified Executive Chef and member of the American Culinary Federation. Chef Clark is the author of Modern Southwest Cooking, a cookbook that showcases his passion for regional cooking and local ingredients.

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.