Agustin Kitchen

New American Kitchen with focuses on local farms and craft cocktails. See our Chefs Bio Below: At just 28 years of age, Chef Ryan Clark has accomplished much in his career. The Tucson native is true to his roots, committed to using local, sustainably produced ingredients, his dishes reflect the freshness and unique flavors that can only result from this kind of culinary sensibility. From the minute he went to work as a Sous Chef at Fuego Restaurant in Tucson in 1999, Clark knew he wanted to be a chef. Graduating at the top of his class and on the Deans List from the Culinary Institute of America, in Hyde Park, New York, he garnered his received his first accolade of 23 when he was named one of the Top Sixteen Junior Chefs in the US by the American Culinary Foundation. After working for a few years in NY, Clark came home to Arizona, working at Elements Restaurant at the Sanctuary Resort in Paradise Valley under acclaimed Chef Beau MacMillan before making h...