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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 age in his Grandma Stancato’s kitchen, he learned essential skills like making bread and pasta from scratch.  His passion for food was immense, and he eventually went on to receive an Associates degree in Culinary Arts from Pima College of Culinary Arts. His formal education laid the groundwork, but nothing is as valuable as a chef’s field experience. Riley started as an intern at age 17, spending his first three years in the kitchen working under James Beard award winning Chef Janos Wilder and his Exe. Chef Devon Sanner. By age 19, Riley had already worked at the critically acclaimed restaurants Janos, JBAR, and Downtown Kitchen. His other kitchen experience included the University of Arizona catering department, working under their Executive Chef Kevin Lau. In 2014, Riley became a personal on-call chef for Comforcare Senior Services making various foods for the elderly enrolled in professional home health plans. This job Included cooking specialized diets such as GAPS, Paleo, Gluten Free, vegan and others. Working in this personal manner inspired Riley to pursue his own culinary endeavors. Currently, in addition to running his personal chef business, and running Pop-Up Tucson, he also assists Chefs Janos and Devon with events at their newest business venture, The Carriage House. In total, Chef Riley has spent 6 years working in professional kitchens continuously learning from real, hardworking chefs. His food features only local and/or farm fresh ingredients; - herbs are grown in his backyard, seafood is flown in, meats are hand cut, and most importantly - flavors are strong. 


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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