FOODIES WEST.COM         

 
DWAIN KALUP
CHEF DE CUISINE

LON'S AT THE HERMOSA
Paradise Valley, Arizona

  Someone once told me you don’t actually become a chef until you’re about forty- or fifty-years-old.

January 2019 Issue | Vol. 7, No. 1




























 
 

 
Executive Chef

CASINO DEL SOL TUCSON 
RYAN CLARK

 
Chef de Cuisine

UME at
Casino del Sol
TUCSON, ARIZONA
DAVID SOLÓRZANO

 
STOIC CIDER
with Founders Kanin Routson, PhD and Cody Routson, PhD

Prescott, Arizona

  Executive Chef
THE HERMOSA INN 
PARADISE VALLEY, ARIZONA

JEREMY PACHECO


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THE LATIN TABLE
by Chef Isabel Cruz

Isabel's Cantina & Barrio Star

     
PY Steakhouse  
with Chef de Cuisine 
Roderick LeDesma
Tucson, Arizona

 
Uncommon Spirits from Well-known Brands 

GARY SPADAFORE
Breakthru Beverage AZ


 
Part 2: Uncommon Spirits from Well-known Brands 

GARY SPADAFORE
Breakthru Beverage AZ



View the wines, spirits, and beers chefs and sommeliers have paired with food featured in FOODIES WEST:



            


            


             

           
 
           
Dwain Kalup | Chef de Cuisine | LON'S at the Hermosa in Paradise Valley, Arizona
He could have been a baseball player, if he didn’t get into trouble “one time” and had to get a job. He could have owned a nursery, if his first job working in a greenhouse became his first love. Gone the wrong direction, Dwain Kalup could have become a thorn in the side of his detainers. He could have done anything he put his mind to do, and well. “I always was interested when I was younger,” Kalup said about cooking. “I had cooking jobs through high school, and I worked at random places. That’s how I knew it was what I wanted to do. I’d cook in the mornings on weekends outside of school. I’d be cooking in the kitchen. It wasn’t anything spectacular, but they did like roasted leg of lamb and things like that. That’s where I got my start. From high school, I went right to culinary school.” Around Delaware County, Pennsylvania, where Kalup grew up, that meant the Art Institute of Philadelphia. Like with everything that held his interest, Kalup got into it. Big. He earned the Best Youth Culinarian Award and Rising Star Chef Award. Xavier Taixido, owner of Harry’s Hospitality Group, and his former partner and executive chef at the time, David Banks, took Kalup under their wings. Kalup worked at Taixido’s renowned Harry’s Savoy Grill and Kid Shelleen’s Charcoal House & Grill in Delaware, as well as Harry’s Seafood Grill, now solely owned by Banks. Kalup then worked with Chef Walter Staib at his City Tavern in Philadelphia. By the time he started cooking on the line at Blackbird in Chicago, Kalup figured he knew the lay of the land. “For the most part,” Kalup said. “I thought I did, anyway, until I started working in higher end places. Especially when I went to Chicago. I learned a lot about what I did not know.”