Executive Chef David Solorzano began his education on farm to table practices from an early age. Growing up, he traveled with his family between southern Arizona and Central Mexico where he helped tend the family’s gardens. Later, his wanderlust led him to the Alaskan coast where he crewed on halibut and salmon boats. Though he spent most of his formative years literally elbow deep in the freshest of ingredients, he didn’t truly discover his passion for culinary arts until later. He was working toward a degree in Fine Arts when his experience at his uncle’s restaurant in his early 20’s helped him discover his calling.
David graduated from Scottsdale Culinary Institute and worked in several Phoenix-area restaurants including Vincent on Camelback, lauded for its Southwestern/French fusion and Ayako of Tokyo at the Arizona Biltmore. After cutting his teeth in fine dining, David moved to Tucson where he worked with Chef Bruce Yim at Vin Tabla and with Chef Chad Luethje at Miraval Resort and Spa honing his craft in mindful cuisine. He then opened a food truck called Animal Farm specializing in dishes artfully prepared using locally sourced ingredients. While running the food truck, and collecting accolades like a “The Best Food Truck in Tucson” award, Chef Solorzano developed relationships with local artists, farmers, ranchers, and dairy producers. He continued these practices in 2013 when he joined the culinary team at Hacienda del Sol as Chef de Cuisine and worked closely with local purveyors (think butchers, farmers and beekeepers) and educated staff and guests on culinary techniques and ingredients; all while developing and preparing an innovative seasonally changing menu with Executive Chef Bruce Yim.
In 2017 Chef David is continuing to push and develop Tucson’s culinary scene as Executive Chef of Lodge on the Desert, where his playful reinterpretations of classic dishes and new flavor combinations meld with his use of local products and seasonal ingredients.