FOODIES WEST.COM         

 
PY STEAKHOUSE
CASINO DEL SOL
with CHEF DE CUISINE RODERICK LEDESMA

Tucson, Arizona

  We like to refine things. Make them look real pretty.

October 2018 Issue | Vol. 6, No. 23
 
 
 
 

 
Chef de Cuisine

UME at
Casino del Sol
TUCSON, ARIZONA
DAVID SOLÓRZANO

 
Executive Pastry Chef
HYATT REGENCY SCOTTSDALE

MARTIN NAKATSU

 
Executive Chef

CASINO DEL SOL TUCSON 
RYAN CLARK

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

Prescott, Arizona


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THE LATIN TABLE
by Chef Isabel Cruz

Isabel's Cantina & Barrio Star

 
FLOR DE CAÑA RUM

Brand Ambassador West

ASHELA RICHARDSON

 
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:



            


            


            
 
           
PY Steakhouse in Casino del Sol, Tucson, Arizona with Chef de Cuisine Roderick LeDesma I solemnly swear, states a tattoo on Roderick LeDesma’s arm, that I am up to no good. This does not refer to the food he serves. Never did. “I’ve been here for about a year now,” LeDesma said about his position as PY Steakhouse’s chef de cuisine. “It’s definitely a lot different than Primo at the Marriott [Starr Pass in Tucson, Arizona]. But that’s what I was looking for. I was at Primo for so long.” Six l-o-n-g years that gave LeDesma a chance to learn at the side of the two-time Beard winner for Best Chef: Northeast and farm-to-fork purist, Chef Melissa Kelly. Kelly, who co-owns Primo in Tucson, had LeDesma work with her at her original Primo in Maine for a year. “I was looking for something new and to try a different style,” LeDesma continued. “Something where I could refine my style, where I could pay a little more attention to detail.” The attention to detail would be Executive Chef Ryan Clark’s expertise. Clark, Tucson’s farm-to-fork purist, sits on the Board of Directors for Slow Food Tucson. He also likes to throw in a couple culinary lightning bolts into his grassroots ingredients to make them shine. He’s won so many local competitions, so many times, one—Iron Chef Tucson—asked him not to compete anymore after his third consecutive win. So these guys know how—and what—to cook. PY Steakhouse may be all about classic steakhouse mains—steak, duck, lamb, and seafood, especially steak—but it’s also rife with molecular details. First, a bit about the steak.