CHEF DAVID
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 their home in 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, it wasn’t until working at his uncle’s restaurant in his early 20’s that he discovered his true passion for culinary arts.
​
David graduated from Scottsdale Culinary Institute and worked in several Phoenix-area fine dining restaurants including Vincent on Camelback and Ayako of Tokyo at the Arizona Biltmore, before making his way to Tucson. Once in the Old Pueblo he first worked alongside Chef Bruce Yim at Vin Tabla and Chef Chad Luethje at Miraval Resort and Spa before eventually opening a food truck called Animal Farm. Named "The Best Food Truck in Tucson" by Tucson Weekly, Animal Farm specialized in artfully prepared dishes using locally sourced ingredients and proved to be an important turning point for David.
​
This new venture allowed him to develop close personal relationships with a variety of local purveyors, a practice he would continue in 2013 when he transitioned to the culinary team at Hacienda del Sol. As Chef de Cuisine at Hacienda, David helped Executive Chef Yim develop and prepare a seasonally changing menu; all while working to educate staff on an array of culinary techniques and ingredients.
​
More recently, a spur-of-the-moment trip to Guadalajara inspired David to rediscover his roots in traditional Mexican cuisine. This formative trip led to several others around Central Mexico, during which David strove to learn as much as possible about the complex flavor profiles of the region. Since many of these flavors are not commonly seen in the United States, David once again turned to forming partnerships with a cross section of local farmers and chefs, as well as merchants and artisans, in order to better understand the depth of flavors present in Mexican cuisine.
​
As a Chef, David wants to push the development of Tucson’s culinary scene. His tremendous respect for lost and traditional cooking techniques, dishes, and ingredients is the driving force behind his menus. By combining this focus with his long-time passion of sourcing quality, local ingredients, David hopes to showcase the true depth of what simple good food can be and inspire people to rediscover the beauty of cooking for themselves.
​
Currently:
Executive Chef: Agustin Kitchen • Executive Private Chef: The Joshua Tree House • Freelance Private Chef
​
Past Plates:
Executive Chef: Lodge on the Desert, Penca, Ume, Wildflower • Chef de Cuisine: BATA, Hacienda Del Sol • Owner & Executive Chef: Animal Farm
​
Accomplishments:
Bon Appetit Magazine Top 50 Restaurants: BATA • AAA Four Diamond Restaurant: Hacienda Del Sol • Golden Cleaver Award • Tucson Weekly Best Food Truck: Animal Farm
​