Chef Luis Aguilar was born in Mexico but has lived most of life here in Tucson, AZ.  His taste for cooking began at a young age since cooking is a family tradition.  He loves the taste of fresh ingredients, different cultural flavors, and the experience of new cooking techniques.  Cooking has always been a way of personal expression.  Chef Aguilar has over 15 years of cooking experience throughout many of Southern Arizona’s top restaurants. 

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.