Raised in the agricultural heart of the Appalachian Mountains in Western Pennsylvania, Chef Jonathan Stutzman developed a deep appreciation for food, its origins, and the tradition of the family table. His early life was shaped by hands-on experience cultivating crops and raising livestock, both as a way of life and business. After studying Business Management, Jonathan pursued his passion for the culinary arts in New Orleans, Louisiana. Over the past two decades, his career has spanned hotels and resorts, PGA events, restaurant openings, renovations, fine dining, and educational boards. Now at Casino Del Sol, Chef Stutzman brings with him not only his expertise, but also his values and passion for hospitality, enriching Tucson’s culinary scene with every dish he creates.

With over 15 years of culinary experience, Chef Allen Irwin brings creativity and curiosity to his role at Ume. After moving to Tucson 20 years ago, Allen quickly rose through the kitchen ranks—advancing from dishwasher to sous chef within six months. Having lived across the U.S., he draws culinary inspiration from a variety of cultural experiences. “Being here has given me a platform to share my passion and creativity through food,” says Chef Allen.