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 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.”