This February, we are welcoming our new executive chef, Justin Macy. Macy comes from a former position in spa cuisine putting a healthier spin on the traditional western foods served at Tanque Verde Ranch. He will be overseeing the three daily meals received on an all- inclusive package, and the resort’s group and banquet services.
“We are thrilled to have Chef Justin Macy join the Tanque Verde Ranch culinary team and look forward to a strategic shift towards healthier fare for guests,” said General Manager Jim Bankson. “With endless outdoor activities such as horseback riding, mountain biking and hiking offered daily and no TVs in our guestrooms, the ranch authentically encourages an active and healthy lifestyle. Chef Macy’s expertise will bring culinary programming that rounds out the ‘Western Wellness’ experience while keeping traditional favorites.”
Chef Macy started his career in a kitchen at the Miraval Resort north of Tucson at the age of 17 years young. He worked there for 15 years, and worked his way up the ranks to Executive Chef of the resort. He has experimented for years and has found the perfect combination of light, healthy, and tasty. Chef Macy is the author of three cookbooks and appears on national culinary shows, while also being awarded for his spa cuisine.
“I am excited to be at Tanque Verde Ranch, where I will have the opportunity to elevate the menus that guests have enjoyed for years with healthier ingredients that will enhance, rather than compromise the taste of each dish,” said Executive Chef Justin Macy. “Throughout my career, I have thrived in the hustle-and-bustle of cooking in a resort setting. I look forward to this new challenge in a very special resort environment, where guests return year after year for a fine-dining experience in a home-away-from-home, ranch-style setting.”
In addition to making thoughtful edits to the prior recipes of the guests’ favorite menu items, Macy will make entrees nutritionally dense and guilt-free, so guests do not counter all the fun activities they engage in throughout the day. He plans to introduce several new dishes that guests can feel good about enjoying after a long day.
The new menus will rotate weekly, but will always feature an abundance of local ingredients that are indigenous to Arizona, as well as vegetarian, vegan and gluten-free options for diners. Next time you visit the ranch, make sure you say ‘howdy’ to our new team member!