The cuisine at Tanque Verde Ranch, set on 60,000 acres of desert near Tucson, Arizona, is taking a healthier and more inventive turn with the arrival of Executive Chef Justin Macy. Macy joins the ranch after a 16-year tenure at Miraval Resort & Spa, where he developed a reputation for creative, health-forward dishes crafted from unexpected and eclectic ingredients.
© TANQUE VERDE RANCH
When Macy began at Miraval at 17, he had only minimal culinary experience, but he steadily rose through the ranks to become executive chef. His years focused on spa cuisine taught him how to make well-balanced, nutrient-conscious meals that never sacrifice flavor. At Tanque Verde Ranch he will apply that approach to classic comfort fare associated with the dude ranch experience, lightening traditional dishes while keeping them satisfying and flavorful.
Macy is also an author of three cookbooks and has appeared on the Cooking Channel and The Food Network. At Tanque Verde Ranch he and his culinary team prepare three gourmet meals daily and manage group and banquet catering. The kitchen accommodates a range of dietary preferences, offering vegetarian, vegan and gluten-free options. Weekly specialty dining events—both indoors and outdoors—are part of the roster, and Macy plans to introduce interactive culinary programming so guests can engage with food preparation and learn new techniques.
Menus at the ranch rotate weekly and emphasize ingredients indigenous to Arizona. Travelers can expect dishes that showcase local flavors and thoughtful preparation, such as chili-honey-glazed salmon, Cotija whipped sweet potatoes and chicken chili relleno. This cuisine is designed to complement the ranch’s generous accommodations and broad activity offerings, which include horseback riding, mountain biking, tennis and fishing.
Chef Justin Macy: Favorites and Background
What three go-to ingredients are always in your home kitchen? My go-to ingredients at home are simple: salt, pepper and garlic. These basics form the foundation for nearly every dish I prepare and allow flexibility across cuisines.
What’s your favorite season for cooking, and why? I enjoy cooking year-round, as each season brings unique ingredients and opportunities. If I must choose, I favor fall and winter for comfort cooking—those seasons naturally bring people together, and hearty, warming dishes encourage family and friends to gather.
Aside from your current position, what’s the best job you’ve ever had? Much of my career was spent at Miraval Resort & Spa, where I worked for 16 years and advanced to head chef. The most formative role was working under Executive Sous Chef Steven Bernstein at Miraval. He taught me fundamental skills—how to make stocks, how to butcher meats and fish—and pushed me to improve, shaping my path toward becoming a chef.
What’s the first meal you ever cooked? The first meal I remember cooking was pizza. It remains a favorite; I grew up working in my hometown pizzeria, making dough and sauce and handling deliveries. That experience sparked my love for food and hands-on cooking.
With Chef Macy at the helm, Tanque Verde Ranch’s culinary program aims to blend healthful, locally inspired cuisine with the comforting flavors guests expect from a classic ranch visit, all while offering inclusive options and engaging food experiences that reflect the region’s bounty.