Meet the Chef
Tucson Native, Andy Ceron, began his culinary career at Loews Ventana Canyon after graduating from EUHT StPOL Culinary School in Barcelona, Spain. Andy spent five years at Loews, where he worked different outlets including Ventana Room, Flying V Bar and Grill, and all Banquet departments. From Loews, he moved to Westward Look Resort, where he took a position as a supervisor at the Resort's Gold Restaurant. In 2014, he earned the opportunity to be Sous Chef under renowned 2014 Iron Chef Champion, John Hohn, and was part of his team during the 2015 Iron Chef Tucson competition. In November of 2015, Andy Ceron was promoted to Executive Chef at GRINGO grill + cantina where his creativity and Spanish culinary background will help enhance the restaurants reputable Southwestern flavors.