Chef Ryan Clark Appointed Chef de Cuisine for Award-Winning PY Steakhouse

Chef Ryan Clark Appointed Chef de Cuisine for Award-Winning PY Steakhouse

Renowned Tucson chef joins Casino Del Sol Resort culinary team

 

TUCSON, Ariz. (Feb. 5, 2016) – Southern Arizona’s premier entertainment destination, Casino Del Sol Resort, has named acclaimed Tucson chef Ryan Clark as Chef de Cuisine for the Forbes Four Star and Wine Spectator award-winning PY Steakhouse.  

 

At 31, Tucson native Ryan Clark has a wealth of experience in the food and beverage industry. After graduating at the top of his class from the Culinary Institute of America in Hyde Park, New York and being named one of the Top Sixteen Junior Chefs in the U.S. by the American Culinary Foundation, Clark returned home to Arizona to work under Chef Beau MacMillan at Elements at Sanctuary Camelback Mountain. He continued to hone his craft in his hometown, at Canyon Ranch Resort & Spa, The Dish Bistro and later as executive chef at the Lodge on the Desert.

 

In 2013, Clark became executive chef and partner at Agustin Kitchen at Mercado San Agustin. Under his direction, the restaurant garnered many accolades, including recognition as one of Tucson Lifestyle’s Top 5 Restaurants, ranking on Tucson Weekly’s Top 100 Dishes list, placing as a finalist in the Arizona Foodist Awards’ Best Breakfast Dish category, and Clark was nominated for Tucson Weekly’s Best Chef.

 

“We sought out the finest chef for PY Steakhouse, and are elated to have a chef of his caliber on board,” said Casino Del Sol Resort’s Vice President of Food and Beverage, David Alvarez. “Chef Clark’s culinary prowess and passion for local cuisine will make our award-winning steakhouse not only the best in Tucson, but the best in Arizona.”

 

Chef Clark holds the rare distinction of being named Iron Chef Tucson for three consecutive years, as well as holding the title of Copper Chef from Tucson Originals. Clark has also won top honors twice in the World Margarita Challenge for his original creations. In 2012, he was nominated by Food and Wine Magazine as one of the Best New Chefs in the Southwest.

 

In addition to his membership in the American Culinary Federation as a certified executive chef and serving as chair of the southern Arizona chapter of Slow Food, Clark is the author of "Modern Southwest Cooking," a cookbook that showcases his passion for regional cooking and local ingredients.

 

To make a reservation at PY Steakhouse, visit www.casinodelsol.com/tucson-dining/py-steakhouse or call 1-855-SOL-STAY (765-7829).

 

About Casino Del Sol Resort, Spa and Conference Center:

Located in southwest metropolitan Tucson, Ariz., the Pascua Yaqui Tribe is a federally recognized tribe with more than 17,000 enrolled members. The Tribe owns and operates several enterprises including Casino Del Sol Resort, Arizona’s only Forbes Four Star and AAA Four Diamond casino resort; Casino of the Sun; AVA Amphitheater, a 5,000-seat open-air concert venue recently named Casino Arena/Amphitheater of the Year by Casino Entertainment Awards; Sewailo Golf Club, a par-72 championship course designed by Notah Begay III; and the Del Sol Marketplace. For more information call 1-855-SOL-STAY (765-7829) or visit www.CasinoDelSol.com. Follow Casino Del Sol Resort on Facebook and Twitter.

 

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Contact 

Malory Knutson
Zion & Zion
malory@zionandzion.com
480-751-1007, Ext 133