A proud member of the Pascua Yaqui Tribe, Chef David Salazar brings over 30 years of culinary experience to his role, including 18 years at Casino Del Sol. Rising through the ranks from dishwasher to Executive Sous Chef, David embodies dedication and growth, much of which he credits to the Casino Del Sol Tribal Development Program. A member of the American Culinary Federation, Chef Salazar remains committed to mentoring others with his philosophy: “The only real mistake is not trying.” His career is a testament to perseverance and a passion for the culinary craft.

A Tucson resident for 47 years, Chef Chris “Chais” Wilson has built a distinguished culinary career spanning three decades. A graduate of Scottsdale Culinary Institute, his experience includes working in premier resorts such as the Scottsdale Princess. Since joining Casino Del Sol in 2003, Chais has played a key role in opening and leading several restaurants, including the Tequila Factory, Bellissimo, and Festa International Buffet. Inspired by his mother’s adventurous cooking, Chef Wilson brings creativity and joy to the kitchen. “Being a chef allows me to express myself and bring happiness to others through food.”

An Arizona native, Chef Rebecca LeFevre discovered her passion for baking early in life. After earning her Baking and Patisserie Certificate from Scottsdale Culinary Institute, she gained valuable experience at leading properties including Hilton El Conquistador, Arizona Inn, and JW Marriott Starr Pass before joining Casino Del Sol. With a keen eye for technique and a heartfelt love for pastry, Chef Rebecca crafts memorable desserts and custom cakes that elevate every celebration and dining experience.

Born and raised in Tucson, Chef Marisol Anaya found her calling in the kitchen at a young age. She pursued her culinary education in Chicago and gained invaluable experience under renowned chefs. Upon returning to her hometown, she has continued to hone her skills, combining her technical training with heartfelt passion. At Bellissimo, Chef Marisol delivers soulful Italian cuisine with the belief: “It’s not about perfection; it’s about the joy of striving.”

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.

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.

Chef Alek Samson began his hospitality journey at age 16 as a dishwasher and quickly found his calling in the kitchen. Rising through the ranks in Scottsdale’s fine dining scene, he has led culinary teams in prestigious resorts and restaurants. Now a Tucson resident, Alek brings his leadership, creativity, and love for hospitality to Festa International Buffet, where he shares his passion for global flavors with every guest.

Chef Jesus Cayeros is a native of Sonora(Mexico).  He graduated from the Le Cordon Bleu College of Arts in Scottsdale Arizona.  His culinary career highlights opening and managing many great restaurants throughout Arizona.  Most recently he was the Executive Chef of such programs as 47 Scott(Tucson, AZ) and the award-winning New American restaurant SALT Restaurant(Pinetop, AZ).  His culinary philosophy stems from his a combination of training, education and family heritage.

Chef Hernandez has more than 17 years of experience in the culinary industry. She started working at the Tequila Factory at Casino Del Sol in 2009. As Streetscape Deli Chef de Cuisine, she specializes in creating great sandwiches, salads, and much more. Chef Hernandez is currently a member of the American Culinary Federation.