Chef Ryan Clark Leaves Agustin Kitchen

Tucson award winning chef

Chef Ryan Clark

Circle of Food is sorry to see Chef Ryan Clark leave but we’re certain that his prospects will be many and wish him the best. He has uplifted the Tucson food scene and brought much culinary notice to Tucson and to Agustin Kitchen.

from the press release

Tucson, Ariz—When Chef Ryan Clark opened Agustin Kitchen (formerly Agustin Brasserie) in December 2013, he had been brought on board by Fresh Start Group (FSG) owners Adam Weinstein and Jerry Dixon to create a bright new concept that would captivate and engage Southern Arizona.

The award winning chef did just that and more.

Over the past two years, Chef Clark and his inspired cuisine have earned Agustin Kitchen countless accolades, awards and an ongoing list of local and national press. Having accomplished his objectives, Chef Clark is being bought out of his partnership at Agustin Kitchen and is moving on to other ventures.

“I have a strong vision of where I need to go from here. The wonderful experience of creating a special environment where we could showcase the products of the region, and work with an amazing group of growers and producers was incredibly fulfilling. I hope we brought a new awareness of the richness of our community and surrounding areas to the dining public. This is work that I will continue to enjoy no matter where my next adventure takes me“, said Clark.

FSG partner Jerry Dixon said that the Agustin Kitchen will continue to operate under the new partner/ operating manager Sally Kane, and Chef Erika Bostick (Kane is also the owner and Bostick the chef at The Coronet in downtown Tucson).

“We wish Chef Clark only the best” said Dixon, “He is among the brightest culinary talents in the country and we were fortunate to have had him share his talents with us for the past two years.”

At just 30 years of age, Chef Ryan Clark has accomplished much in his career. The award winning Chef 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 2013, he was nominated by Food and Wine Magazine as one of the top 10 Best New Chef Southwest. In 2015, he won second place in the Thai Culinary World Challenge. He is currently 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.

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