Chef in Tucson, Arizona
Hello my name is Jerry Alday, a native Tucsonan that has moved back to my roots. I originally started my artistic expression through theater, a wanna be rockstar, and hairdresser. My journey began over 30 yrs ago at a Tucson favorite, as a prep cook for Bianchi’s Pizza. After working a few restaurants and resorts in Tucson, TRIO, Café Sweetwater, La Paloma CC Resort. I later moved to Knoxville TN , for a change of venue and continue my culinary journey with some southern hospitality. From low country, soul food, Cajun and Creole to slow smoked BBQ. The adventure continued at Parisi - Southbound at L & N Station – Regas Brothers – Bogarts. The experience of the bounty in tennesee was amazing, truly farm to table. Produce, fresh proteins, I think me and bruce were a big part of putting Bentons bacon on the map. I also hosted a Jack Daniels dinner at the Beard House in Manhattan with Chef/Owner Bruce Bogarts. moved back to Tucson for a couple years and worked for the McMann Restaurant group as a Chef Tournant. (between City Grill, Park Place, Old Pueblo Grill, Firecracker, and the Tack Room). Then I moved to Phoenix and was on the opening team for 6 cutting edge restaurants in 11 years, many of which were from a clean slate to literally rubble to a ruby. All of which are still rocking the phoenix scene. Chelsea’s Kitchen, LGO market and pizzeria, The Parlor and Nellos, LGO in Pasadena, Postino Winebar, Federal Pizza and Zinc Bistro before making my way back to Tucson, where I was part of the opening crew at Toby Keith bar and grill. Recently I was the Chef D’Cuisine at Janos Downtown Kitchen and Cocktails for the past 4 years . While working at Janos , he and I hosted a dinner in Portland for the James Beard House. 2014 Pebble Beach Food and Wine invited for Rubicon - 20 yrs Later – Scott Newman, Traci d Jardin, Elizabeth Faulkner, Rich Reddington, Oh Pauly . Drew Neiporant and Larry Stone. After the dinner and some wine Liz Faulkner, Pauly and myself took over the wood fire pizza station at the Pebble Beach CC and started tossing and cooking pies, Good Times. And the journey continues.
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