Menus & Chef's Philosophy
Stephanie L. Leonard, Executive Chef at Stables, grew up in Lincoln, Montana and began making the family kitchen her play room at an early age. After high school, she attended the Culinary Institute of American in New York, where she graduated in the top 15% of her class in 2004. Stephanie then moved to Las Vegas and quickly became a valued member of the Eiffel Tower Restaurant at the Paris Hotel and Casino, under the supervision of world-renowned culinary maestro, Chef Joung Sohn.
In October 2005, Stephanie was offered the Sous Chef position at Tubac Golf Resort and Spa. Thirteen months later, she was offered the Executive Chef position. “Coming from a formal education, along with my experience in a traditional French restaurant, has been a great influence on the way I cook,” Stephanie says. “My philosophy on food is to strive for excellence everyday. I want to cook food that makes people feel good.”
She adds,"There should always be a connection between a chef and the community that they dwell in. Food should be simple. Natural flavors, indigenous to the area, should be exposed in the dish. It is just making those certain ingredients work well together to make your taste buds dance."
Menus
We will gladly accommodate any special menu needs or requests you may have. Our Culinary Brigade and Service Associates are eager to help make your event one to remember. for more information, please contact Kim Bonhoff, Director of Catering at 520-398-3534.
All menus require Adobe Acrobat Reader to view.