About David Solorzano

Executive Chef David Solorzano's culinary education began at an early age. Growing up in both Southern Arizona and Central Mexico meant helping tend his family’s gardens. His youthful wanderlust led him to the Alaskan Coast, spending his formative years elbow-deep in the freshest ingredients on halibut and salmon boats. Chef Solorzano worked toward a degree in Fine Arts until his time spent at his uncle's restaurant helped him discover his calling. Chef Solorzano continues to push and develop Tucson’s culinary scene as Executive Chef of Cielos at Lodge on the Desert. His playful take on classic dishes highlight the local products and seasonal ingredients of the region.

Where I Go Out

Behind the Scenes

Tartine Bakery
Breakfast/Brunch, Bakery
"Pan seared Cobia, tomato paprika jam, black garlic aioli"
Carriage House
"Sous vide pork neck, GUT dinner at Carriage House"