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CHEF RILEY CHANDLER


 private dinners, group dinner parties, daily meal planning

        ☞   cooking classes, and small event catering

☞ beautifully plated dishes, always cooked from scratch.

 wide array of fresh and/or local ingredients.

 vegetarian, gluten free, and other dietary options also available

Contact me by phone or email for free quote & consultation

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CHEF RILEY CHANDLER


 private dinners, group dinner parties, daily meal planning

        ☞   cooking classes, and small event catering

☞ beautifully plated dishes, always cooked from scratch.

 wide array of fresh and/or local ingredients.

 vegetarian, gluten free, and other dietary options also available

Contact me by phone or email for free quote & consultation

DINNER

Roasted ribeye, braised parsnip, chard, demi glaze, parsley root puree,  dijon dust. 

BITES

Clams - brown sugar & chile cured pork belly, chives

Homemade cornbread, manzinita sol (sun apple) carnitas, jalapeno infused huckleberry compote, peach salsita. 

  

Dessert

Carmelized peach wedges, dehydrated meringue, vanilla bean gelato, mint  

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About me


About me


RILEY CHANDLER

 "If you are looking for food with the perfect balance between tradition, creativity, freshness, finesse, and elegance - you needn’t look any further." 

Starting at a young in his Grandma Stancato’s kitchen, learning essential skills like making bread and pasta from scratch.  His passion for food was immense, eventually earning him an Associates Degree in Culinary Arts from Pima College. His formal education laid the groundwork to begin his community work volunteering as an intern at age 17 and later working three years in the kitchen under Tucson’s only James Beard award winning Chef Janos Wilder, and his Exe. Chef Devon Sanner. and at his two critically acclaimed restaurants Janos/JBAR and Downtown Kitchen Riley expanded his knowledge to become a personal on-call chef for the elderly enrolled in professional home health plans that Included cooking specialized diets such as GAPS, Paleo, Gluten Free, vegan and others. Currently, in addition to running his personal chef business, and Pop-Up Tucson, he supports the culinary community by teaching at the University of Arizona, and Tucson Village Farm, where he has recently been appointed a volunteer board member. Riley is adamant about supporting the local agricultural community by using farm fresh ingredients, including meats from local ranches and poultry farms, and herbs from community gardens, including his own.


PRESS

Tucson Foodie - 9 on the line interview

Tucson Foodie - 9 on the line interview

Tucson.com/Arizona Daily Star

Tucson.com/Arizona Daily Star

 

    TUCSON WEEKLY

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