Located in the heart of the West side, Agustín Kitchen is a reflection of its warm and friendly neighborhood.More Info
SNACKS BRULEE LOCAL GOAT CHEESE swiss chard stem agrodolce, garlic... more
Dinner With Chefs in July welcomes Russ Kempton, one of the top spirit experts in the US... more
Chef Kris Vrolijk, from Proper, is our August Dinner With Chefs guest. You won't want to... more
Chef Jonathan Landeen from Jonathan's Tucson Cork will join me in creating a fabulous... more
Chef Ryan Clark is a Tucson native, committed to using local, sustainably-produced ingredients. Always staying true to those sensibilities, Agustin Kitchen’s chef and partner produces fresh, unique dishes.
At 29-years-old, Ryan holds the rare distinction of being a three-time Tucson Iron Chef. He was educated at the Culinary Institute of America in New York and cut his teeth on the east coast, before coming home to Arizona. He is the Vice Chair of the Southern Arizona chapter of Slow Food and has released his first cookbook “Modern Southwest Cooking.”Staff