Meet

Our
Chefs

2026

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!

Anthony dromgoole

Obon Sushi

Just a young Tucson kid that works all over town trying to learn as much as I can. Recently I took over as the Executive Sushis Chef at Obon which was the place I was molded into a sushi chef. I have been cooking for 11 years but doing sushi on and off for 7+ years now. I have worked under some big names in Tucson who have taught me a lot. Some of them being Chef Paulo I’m, Chef Janos, Chef Scanner, Chef Brian Smith, and Chef Tanner of Cornet.

I have won Iron Chef Tucson two years in a row now, 2024 & 2025. I look forward to defending my title this year.

Jose Contreras

Howard Wong

Amelia’s Mexican Kitchen

Chef José Contreras is the chef owner of Amelia’s Mexican Kitchen in Tucson, Arizona, a restaurant known for honoring traditional Mexican flavors while presenting them with a modern perspective. Born and raised in Hermosillo, Sonora, Mexico, Contreras grew up surrounded by the aromas and traditions of his grandmother Amelia’s cooking an influence that continues to guide his culinary philosophy today.

His work has earned widespread recognition, including James Beard Award semifinalist for Best Chef: Southwest, placing him among the leading culinary voices in the region.

RA Sushi

Born in Malaysia and raised in California, 33-year-old Chef Howard Wong brings over 14 years of culinary experience to the kitchen. He began cooking at just 19, driven by a deep passion for Asian cuisine, sushi craftsmanship, and bold fusion flavors that bridge tradition with innovation.

Now based in Tucson, Chef Howard has played a key role in opening multiple restaurants, helping shape the city’s evolving food scene. His dedication and precision in the kitchen earned him recognition in the Arizona Daily Star for his work as a sous chef.

Known for his outgoing personality and fearless creativity, Chef Howard approaches every plate with intensity, blanace, and respect for ingredients. His style blends authentic Asian techniques with modern flair – clean sushi execution, powerful flavors, and unexpected fusion elements.

At Iron Chef Tucson, Chef Howard isn’t just cooking to compete – he’s cooking to represent culture, passion, and the journey that brought him from Malaysia to California to Arizona’s culinary stage.

Justin Rodriguez

Carlos Rios

Bunny Ciao

Executive Chef Justin Rodriguez has spent over 12 years in the culinary industry, honing his craft alongside some of Tucson’s most respected kitchens, including The Coronet, Mountain Oyster Club, and Reilly Craft Pizza. As the creative mind behind the kitchen at Bunny Ciao, his latest venture reflects both his experience and his passion for bold, locally inspired cuisine.

Starting in the dish pit and working his way through every level of the kitchen, Justin has built his career on dedication, persistence, and a commitment to mastering every skill along the way. A Tucson native, he takes pride in celebrating the region’s vibrant flavors and culinary traditions in his cooking.

Justin credits much of his drive and success to his wife, Ryanna, and their four children, whose constant support motivates him to keep growing and striving to be the best chef he can be.

Diamond Cafe

Chef Carlos began his culinary journey at Desert Diamond Casino in Sahuarita 14 years ago as a humble young cook, bringing early experience from the well-known Tucson establishment, Guerro Canelo. There he developed a strong foundation in attention to detail, learned all the basic food preparation and importance of “mise en place” menu consistency, teamwork, and guest satisfaction. Upon joining Desert Diamond Casino in Sahuarita, Carlos quickly recognized the opportunity to expand his culinary knowledge across a wide range of cuisines, modern techniques, food presentation, garde manger, and even pastry and baking. He trained under a team of high-energy, professional chefs who helped shape his understanding of both the fundamentals and advanced principles of culinary science. His experience spans multiple venues, including Banquets, Diamond Grill, Ko:Sin Ki:Buffet, upscale Taste of Agave. Currently he is leading the kitchen at the Diamond Café at the Tucson location, where his creativity, precision, and focus earned him a promotion to Sous Chef (Chef de Cuisine). Chef Carlos is responsible for menu development for the Diamond Café, including monthly VIP Events, team training, and managing operational kitchen expenses. He also plays a key role in supporting casino marketing initiatives, contributing through creative food displays and monthly featured specials. Chef Carlos is excited to compete in the Meet the Chefs event for the second time and is confident that his new, innovative menu will carry him into the final stages of Iron Chef Tucson.

Casey Wills

AJ Mortazavi

El Corral

Casey has been in the restaurant industry for nearly 3 decades and performed just about every role available. All of that experience has taught him what makes a meal memorable. He approaches every dish with intention to make sure it has everything it needs and nothing it doesn’t. When it comes together, it becomes unforgettable.

The Barnyard Crafthouse and Eatery

AJ Mortazavi discovered his passion for food at an early age and continues honing his passion as Executive Chef for the Barnyard Crafthouse and Eatery.

Logan Tessier

CESAR MORALES

Pin+Flour

Born and raised outside of Tucson on my parents’ ranch. My Mom would re-train horses from English riding into rodeo style,
My dad raised livestock and poultry such as geese and duck. Growing up on a ranch truly made me admire the hard work that it takes into growing and nurturing the food that hits our table.

Now That I’m on the other side of food (the one cooking it) I make sure that we as conscience humas that we take of our ingredients and respect what it takes to get food to your table. Cooking is something that is nurturing and builds community. That is my mindset as a Chef, I always teach that in my cooking. Teach to Taste.

The Grill at Arizona National Golf Club

Chef Cesar Morales Serves as the Executive Chef at Arizona National Golf Club, where he leads the culinary program with passion and creativity. Originally from Cananea, Sonora, Mexico, his roots inspire his appreciation for bold flavors and fresh ingredients. Beginning his culinary journey as a dishwasher, Chef Cesar worked his way up through dedication and hard awork, going on to achieve 10 successful years as an Executive Chef. He is known for his French – American cuisine, blending classic technique with modern flavors, he is excited to showcase his craft and create memorable dining experiences for every guest.

Kenneth Foy

Rene sermeno

Dante’s Tavern / Hacienda Solana

Chef Kenneth Foy, a native of the 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.

Accolades and Awards

2022 Iron Chef Tucson Champion, 2023 Iron Chef Tucson Champion

Featured on The Cooking Channel Late Nite Eats “Tucson Edition Season” 1, Episode 11 2017

Best of Tucson “Best Party in Your Mouth” Foie Pops Tucson Weekly 2013

“Best Late Night Eats” Arizona Daily Star 2017

“Sacca Salsa Taco and Tequila Championship” 2nd Place People’s Choice Margarita 2016

“Sacca World Margarita Championship” 1st Place Judge’s Choice Margarita 2022

“Sacca World Margarita Championship” People’s Choice Best Menu Sample 2023

“Sacca Salsa Taco and Tequila Championship” 1st Place Judge’s Choice Salsa 2023

“Sacca Salsa Taco and Tequila Championship” 3rd Place Judge’s Choice Cocktail 2023

“Sacca Salsa Taco and Tequila Championship” 2nd Place People’s Choice Cocktail 2023

“Sacca Salsa Taco and Tequila Championship” 2nd Place Judge’s Choice Taco 2023

“Sacca Salsa Taco and Tequila Championship” 1st Place Judge’s Choice Taco 2024

“Sacca Salsa Taco and Tequila Championship” 1st Place Judge’s Choice Salsa 2024

“Sacca Salsa Taco and Tequila Championship” 2nd Place People’s Choice Margarita 2024

“Tucson Originals Pizza Throwdown & Dessert Duel” Best Dessert 2019

“Tucson Originals Pizza Throwdown & Dessert Duel” Best Dessert 2023

“Tucson Originals Pizza Throwdown & Dessert Duel” Best Dessert 2024

Desert Diamond Casino Sahuarita

Having called various Tucson kitchens home for the last 20 years I feel deeply connected to the SW Arizona culinary scene. I have had the pleasure of experiencing culinary professionalism in resorts, hospitals, convention centers, a la carte establishments, and now casinos. Working for multiple chefs, including 2 master chefs, has given me a wide range of attributes, allowing me to excel in the career that chose me. “Culinary is not just about food. It’s about utilizing the artistic abilities of your team, while invigorating creative passion and establishing a connection to the chefs of the past and present.” – Chef Rene R. Sermeno

mateo cancio

gabriella alba

NEX

Chef Mateo a Tucson, Arizona native developed a deep connection to the Sonoran desert at an early age, forging ingredients like cactus, citrus, pomegranates, and tree nuts from his neighborhood and grandmother’s garden. His passion for cooking was inspired by his grandmothers, whose handmade tortillas, rolled chicken tacos, and pumpkin empanadas continued to influence his cooking style. In 2015 while studying at Pima community college he went a regional Jeunes Chef Rotisseurs Competition and went on to represent Arizona nationally. Rooting in Mexican cuisine, Chef Mateo also draws inspiration from Italian and French traditions blending classic techniques with regional flavors. He previously served as Chef de cuisine At The Grill at Hacienda Del Sol and Is a Chef Ambassador for the UNESCO City of Gastronomy representing Tucson’s rich food heritage. Today Chef Mateo Cancio is the executive chef of next on 4th Avenue where he continues to highlight Sonoran ingredients through an elevated modern culinary lens.

SONORAN HOUSE

My name is Gabriella “Gabby” Alba, and I am the Executive Chef at Sonoran House Sam Hughes in Tucson, Arizona. I lead the culinary program with a focus on elevated Sonoran-inspired cuisine, scratch baking, and ingredient-driven hospitality. My philosophy in the kitchen is simple: take familiar dishes and make them extraordinary through technique, consistency, and quality ingredients.