Casino Del Sol’s expression of fine Asian Fusion cuisine. From traditional choices to custom creations only found here, the sushi is fresh, creative and inspired from our master sushi chefs. There’s also a full Chinese menu, featuring fine cooked delicacies using only the finest and freshest ingredients. Serving exceptional food with attentive care, lunch and dinner at Ume is a must when visiting the Sol of Tucson.
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 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 working for Miraval Resort and Spa, he opened an award winning food truck call “The Best Food Truck in Tucson”. In 2013 he became Chef de Cuisine at Hacienda del Sol, then later became Executive Chef of Lodge on the Desert.
Now Chef David has taken the reigns as Chef de Cuisine of Ume at Casino Del Sol combining his past experience in a number of cuisines and fusing them with traditional Asian dishes.
Tucson native and Casino Del Sol Executive Chef, Ryan Clark has a wealth of experience in the food and beverage industry. He graduated top of his class at the Culinary Institute of America in Hyde Park, New York, and was named one of the Top Sixteen Junior Chefs in the U.S. by the American Culinary Foundation. Clark has been nominated for Tucson Weekly’s Best Chef and holds the rare distinction of being named Iron Chef Tucson for three consecutive years. Chef Clark has also been nominated by Food and Wine Magazine as one of the Best New Chefs in the Southwest. He’s a Certified Executive Chef and member of the American Culinary Federation. Chef Clark is the author of Modern Southwest Cooking, a cookbook that showcases his passion for regional cooking and local ingredients.