Meet

Our
Chefs

2025

Welcome to the Meet the Chefs competition page!

Here, we’re showcasing all the incredible

individuals who have entered the competition.

This page is dedicated to introducing you

to the talented chefs behind the aprons!

Learn about who they are, what inspires their cooking,

and what makes them stand out.

Stay tuned as we follow their journey

through the competition!

KEN FOY

Chef Kenneth Foy, a native of Washington, D.C., was educated through the American Culinary Federation apprenticeship program. After completing his apprenticeship, he spent time at The Tower Club and Lowes Island County Club before accepting the Executive Chef roles at the International Town & Country Club, Dominion Valley Country Club, and Midland Country Club. When relocating to Tucson in 2006, he took on the role of Executive Chef at the Tucson Country Club. In 2013, he opened Dante’s and has been a beloved midtown favorite ever since.

Brian Hill

Logan Tessier

Meet the King of Golden Fried Chicken, Chef Brian, a former Top Chef contestant, launched his first restaurant in Washington, D.C. and since then, his culinary expertise has taken him from the East Coast to the Southwest, where he has been featured on shows like Bar Rescue and Private Chefs of Beverly Hills.

Chef Brian’s latest venture, Chef Brian’s Comfort Kitchen, in Tucson, AZ, offers artisan takes on classic comfort foods, including hand-picked favorites such as fried chicken, seafood, and vegan dishes.

For Chef Brian, the story behind the food is just as important as the flavor. Growing up in poor neighborhoods in Washington, D.C., he fell in love with cooking shows and making meals for his family. This inspired him to pursue a career in the culinary arts, initially working at Domino’s before becoming a personal chef for renowned figures like Mariah Carey, Mary J. Blige, and Eddie Murphy.

As an Inspiring and intregal Chef, my foundations of food is nurturing, family based, and teaching to taste.Do you remember your first dish or what your mom and/or dad would cook for you? Just as they taught us life they taught us taste..The first meal I remember is , lunch time with my Dad watching P.B.S. It was Seasoned heavily with cayenne. I loved it!!! Cayenne was my introductory seasoning in developing my Palette. Growing up on our ranch ” Flat Rabbit Ranch” we trained horses, raised/sold cattle, goats geese, and chickens. Attaining my first cook position I was breaking down a New York Strip Steak with a bone in saw. I had an the oddest De Ja Vu for about a minute. At that point I knew the industry had chosen me. I cook in mostly french technique as I fold in the flavor I want to impose. As Executive Chef of the Pin+Flour we pay Homage to our owners heritage in the baking of bread. I travel all the landscapes of the culinary world and love balancing it all. From our glorious breakfast to our comforting bread and butter.

I welcome you to The Eddy and Pin+Flour

“Profitez de votre repas joie”

Merci Executif Cuisinier Logan Tessier

Michael York

Jose Conteras

Michael York, head chef at On the Rocks in Tucson, AZ. For 14 years, Chef Michael has honed his skills, starting as line cook in the military, rising and evolving through the years to lead and mentor a team of wonderful chefs. Chef Michael’s culinary philosophy centers around using fresh ingredients, focusing on flavor and presentation. Creating a memorable dining experiences and food that is unforgettable. Chef Michael is known for his expertise in grilling, roasting, braising, sautéing, baking, saucier, knife skills, menu development and recipe creations. Beyond being in the kitchen, Chef Michael is dedicated to creating and perfecting new recipes, monitoring young chefs and is inspired to continue his journey throughout the culinary world.

The chef/owner Jose Contreras, the grandson of the chef Amelia, takes the original recipes created by his grandma Amelia and elevates them to new heights. From traditional chile rellenos, birria, enchiladas to Lobster & steak, Molcajetes, Shrimp, steak & chicken urban grills, vegetarian plates Amelia’s Mexican kitchen never ceases to surprise the palates of their customers. With Old fashioned, fresh food you can taste, every dish is made from scratch daily, you’ll feel that you are dining at Grandma’s house. At Amelia’s not only the food is outstanding, with a wide selection of Mexican wine from valle de guadalupe, tequila, mezcal, even Mexican IPA beer. Margaritas made with mango, prickly pear, mezcal, and Jalapeño tequila, there is a perfect drink for everyone. Amelia’s Mexican Kitchen extensive lunch and dinner options provide the best Mexican fare in Tucson.

Carlos Rios

Bryan Benton

Chef de Cuisine of the Desert Diamond Casino Sahuarita property, Chef Carlos, oversees multiple outlets like Diamond Grill and Taste of Agave. Chef Carlos previously worked at the Diamond Cafe on the Tucson property, managing the kitchen and cooking hands-on for the property and enterprise.

Born and raised in Tucson, Bryan brings over 26 years of culinary experience to the table. Throughout his career, he has worked in a wide range of restaurants, honing his skills and deepening his passion for authentic cuisine. For the past 12 years, he has served as the Executive Chef at Dominick’s Real Italian, where he continues to lead the kitchen with creativity, consistency, and a commitment to excellence.

Mckenzie O’Leary

Michael Jones

Chef Mckenzie has spent 15 years as a professional chef and 18 years residing here in Tucson. O’Leary was Chef de Cuisine at Miraval Arizona Resort & Spa before taking on her new role at Tanque Verde Ranch.

O’Leary has lots of experience within the Tucson culinary industry in a variety of positions including beverage director, culinary instructor, the founder of a handmade macaron business, and executive chef at both Pantano Christian Church and Forty Niner Country Club.

In the Executive Chef role at the ranch, O’Leary showcases authentic Sonoran techniques and dishes that feature local and heritage ingredients like beans and grains from the Sonoran Desert. Since being at the ranch O’leary has been featured on the popular food network show Chopped, introduced culinary classes to the property and has elevated the chefs table experience to a new level.

“Joining the team at Tanque Verde Ranch feels like the culmination of my work as a chef in Tucson,” said O’Leary.

Currently serving as Chef de Cuisine at Feast Restaurant in Tucson, Michael Jones brings nearly 15 years of culinary experience shaped by a passion for excellence and a diverse career path. Before joining Feast, he worked as a private chef and culinary consultant in South Carolina, curating bespoke dining experiences and advising on restaurant operations.

From 2013 to 2020, Michael rose through the ranks at Saltus River Grill in Beaufort, SC, beginning as a line cook and ultimately holding the title of Chef de Cuisine. In 2017, he also stepped into the role of General Manager, demonstrating a keen eye for both kitchen leadership and front-of-house operations.

Prior to entering the culinary world, he proudly served in the United States Marine Corps for a decade, specializing as a powerplant and fuel systems technician for the F/A-18 Hornet. This background instilled a disciplined, detail-oriented approach that continues to influence his work in the kitchen today.

In June 2024, he returned to Tucson with his wife and daughter, continuing a journey that blends creative cooking, technical skill, and leadership.

Fabian Moreno

Fabian Moreno is 35 years old. Born and raised in Phoenix, Arizona. He moved to Tucson from Japan after serving in the Navy. He worked in the restaurant industry for 15 years and attended Le Cordon Bleu in Scottsdale, AZ, for a short time. He finally opened his first restaurant, Desert Shark, in January of 2025.