New American Kitchen with focuses on local farms and craft cocktails. See our Chefs Bio Below: At just 28 years of age, Chef Ryan Clark has accomplished much in his career. The Tucson native is true to his roots, committed to using local, sustainably produced ingredients, his dishes reflect the freshness and unique flavors that can only result from this kind of culinary sensibility. From the minute he went to work as a Sous Chef at Fuego Restaurant in Tucson in 1999, Clark knew he wanted to be a chef. Graduating at the top of his class and on the Dean's List from the Culinary Institute of America, in Hyde Park, New York, he garnered his received his first accolade of 23 when he was named one of the Top Sixteen Junior Chefs in the US by the American Culinary Foundation. After working for a few years in NY, Clark came "home" to Arizona, working at Elements Restaurant at the Sanctuary Resort in Paradise Valley under acclaimed Chef Beau MacMillan before making his way back to Tucson where he honed his craft at the world renowned Canyon Ranch Resort & Spa and at The Dish Bistro. He earned and held his first Executive Chef position at the Lodge on the Desert until October of 2013 when he had the opportunity to partner in his own restaurant, Agustin Kitchen, at Mercado San Agustin. Chef Clark holds the rare distinction of being Tucson's Iron Chef for three consecutive years, he also holds the title of Tucson's Copper Chef, and he has won top honors twice in the World Margarita Challenge for his innovative creations. In 2012, he was nominated by Food and Wine Magazine as one of the top 10 Best New Chef in the Southwest. He is currently Vice Chair of the Southern Arizona chapter of Slow Food. Clark's first cookbook "Modern Southwest Cooking" released in October, 2013, showcases innovative recipes that combine his passion for regional cooking and local ingredients.