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Chefs on a Global Stage at the Carriage House

November 14 @ 5:00 pm - 8:00 pm

| $35

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A Tucson City of Gastronomy Event


Tucson, AZ—Chefs on a Global Stage is an exciting event that showcases Tucson’s “globe-trotting” contingent of chefs on behalf of the Tucson City of Gastronomy a 501(c) (3) organization.  Guests are invited to spend the evening meeting, greeting and sampling dishes presented by the 2019 group of Chefs who represented Tucson in such exotic locales as Shunde, China, Stavanger, Norway, etc.  Now in its 2nd year, the event will take place at Janos Wilder’s Carriage House on November 14th from 5-8 pm.

Since being named a UNESCO City of Gastronomy in 2015, Tucson has become a significant culinary tourism destination, while local chefs have been invited to present regional dishes to chefs in a broad variety of international sister Cities of Gastronomy.  Chef Wilder who is president of the local organization, was instrumental in Tucson becoming the first City of Gastronomy in the US. “It’s been gratifying to see so many of our exceptionally talented chefs step up to become part of this exciting program and proudly share the bounty of our culinary heritage in a variety of international sister Cities of Gastronomy. We are pleased to present a showcase of their offerings so that the community can share in the adventure”.

Chefs on a Global Stage offers the public a unique opportunity to meet the chefs and sample the dishes each featured on their journeys.  Cost per person is $35 and includes the tastings and two drink tickets (offering a selection of AZ Wines). Reservations can be made at https://www.eventbrite.com/e/chefs-on-a-global-stage-tasting-event-tickets-77563676043


Participating Chefs/Destinations/Dishes

Devon Sanner, Carriage House traveled to Burgos, Spain:  Pincho of Serrano Ham, Queso de Burgos, Tomato Jam

Mo Madril, Geronimo’s Revenge traveled to Shunde, China: Elote Noodles with Bacanora Cream & Chiltepin

Erika Bostick, Fonda la Hermanita traveled to Macau, China:  Prickly Pear Marinated Scallop Crudo on Tomatillo Hominy Salad, Pickled Cholla Bud & Chiltepin

Todd Sicolo, Gold Room, Westward Look traveled to Stavanger, Norway: Braised Pork Belly Taco, Shaved Jicama, Pickled Corn & Cilantro

Moody Elbarasi, The Coronet traveled to Gaziantep,Turkey: Seared Beef Liver, Date & Ha:l Squash Puree with Hosui pear, Toasted Acorns & Chili


Proceeds from the event will benefit the Tucson City of Gastronomy organization whose mission it is to inspire an ever growing contingent of local Restaurateurs and Chefs to become certified  City of Gastronomy members by following established criteria (see https://tucson.cityofgastronomy.org/restaurant-certification).  Additionally, the organization works to continue to provide a delegation of local chefs to support the Chefs on a Global Stage initiative, and to underwrite travel expenses for those chefs, as well as chefs visiting Tucson from other sister Cities of Gastronomy.


About the Carriage House

Janos Wilder’s Carriage House event venue and cooking school is located at 125 S Arizona Avenue in Downtown, Tucson. For additional information visit carriagehousetucson.com or call 520- 615-6100.


About the Tucson City of Gastronomy 501(c) (3)

For additional information visit www.tucsonaz.gov/gastronomy or


or Contact Jonathan Mabry, jbmabry61@gmail.com, (520) 626-3886.




November 14
5:00 pm - 8:00 pm
Event Categories:
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Norma Gentry
(520) 318-9445


Carriage House
125 S Arizona Ave
Tucson, AZ 85701 United States
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