Hand-shucked and char-grilled oysters with chorizo and queso Chihuahua. Blackened tuna mignon with banana-jalapeno fried rice. Ribeye steak with a Burgundy mushroom and shallot ragout.
Five-star resort in the Foothills? Nope. These dishes were spotted just steps away from the north endzone at Arizona Stadium, and the buzz theyâve created in the last week alone suggests thereâs a hogg in the house.
That would be Matt Hogg, executive chef at the new Arizona Sands Club, and heâs leading a team of fellow culinarians who have completely reimagined stadium club dining.
Born and raised in the Lone Star State, this dedicated football fan and Texas Culinary Academy alumnus with nearly 20 years of food service experience trotted out to Tucson last year to head up kitchen operations at the member-driven Sands Club.