Do you have a favorite food, maybe one that takes you back to childhood or your best-ever vacation? Food gives us much more than basic nutrition. It feeds our souls, brings us together, brightens holidays and gives us pleasure. Even in the roughest times, food remains an essential and beautiful part of life.
Canyon Ranch chefs believe in the power of food. Check out their videos and recipes for easy-to-prepare, all-healthy dishes you can make at home.
Tucson Demo Chef Shawn Brisby loves to cook this comfort food with his kids – Turkey Meatloaf, straight from his home to yours.
Golden Chai Chia Seed Pudding
Lenox Demo Chef Maggie O’Mara says you deserve a treat – her own all-healthy, all-yummy dessert is just what you need today. Or any day.
Executive Chef Russell Michel
Using all five senses and only the freshest, best ingredients, Chef Russell creates culinary delights and surprises that nourish body and spirit. Guests love his inventive use of native desert ingredients.
Demo Chef Shawn Brisby
Chef Shawn joined the Ranch 25 years ago and learned all about healthy cooking here. He teaches guests what they can do at home, and is thrilled when they report back on recipes they tried.
Follow Chef Shawn on Instagram: @bchefshawn
Executive Chef Pete Ghione
As a champion of improving life through nutrition, Chef Pete leads the culinary teams at Canyon Ranch Grill™, our grab-and-go CR CREĀT™ and the plant-forward Truth and Tonic wellness cafe.
Executive Chef Dan Hardy
With a passion for healthy, innovative cuisine, Chef Dan helms the culinary team that creates seasonal, regional dishes using the best and freshest ingredients for outstanding taste and nutrition.
Demo Chef Maggie O’Mara
Sharing her passion for healthy, delicious cuisine, Chef Maggie inspires guests by showing them easy ways to prepare Ranch-inspired dishes. Professional tips and encouragement always included.
Executive Chef Isabelle Jackson Nunes
Driven by her commitment to surrounding farms, artisans and ranches, Chef Isabelle creates delectable meals inspired by local and ethnic cuisines without straining the area’s natural resources.