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.

Originally from Amado, Arizona and now residing in Green Valley, Chef Hector Lorona's culinary path began in a local Greek restaurant. His strong work ethic and leadership were developed during his tenure at Wingstop, where he advanced into management. Inspired by family and community, Hector opened his own restaurant before joining Casino Del Sol. Now leading the kitchen at Moby’s, Chef Lorona combines heart, skill, and family values to create warm, welcoming dining experiences.