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.

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.”