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Mike Iorio
Food and Beverage Director

Hailing from Tucson but having lived everywhere from Seattle to Chicago to Vancouver, Canada, and having travelled a good portion of the world, Mike has experienced the many landscapes and traditions that make up the hospitality and culinary realm. Yet, after all these years and the many miles traveled, the unique culture and culinary heritage found here in Tucson make this region his favorite to both recreate and dine.

With years of dedicated hospitality management experience, Mike is excited to be utilizing his skills in operations and enhancing guest experiences at Cielos, one of Tucson’s finest dining establishments. Having been a member of the Lodge on the Desert family for some time now, he couldn’t be more honored to work alongside the dedicated and talented staff at Cielos.

When he’s not working to maintain the highest dining and service standards at Cielos, Mike can be found spending time with his wife Lindsay, daughter Avery, and newborn son Asher. He is also an avid mountain biker (hand-building his bikes from scratch), a fitness enthusiast, and as a man with a passion for birdwatching, can often be found traipsing the wilderness in search of feathered friends.

Mike looks forward to the opportunity to provide each and every guest a five-star experience here at Cielos, and hopes to meet you tableside very soon.

Executive Chef Edwin Cole

Chef Edwin, a culinary explorer with a heart for others, invites you on a flavorful journey that will leave your tastebuds wanting more.

Born and raised in Mississippi, Chef Edwin developed his culinary passion on a journey that spanned the country. From his home state, Mississippi, to where he found love as a barber in Georgia, he made his way through multiple states until he finally settled in the Southwest. With a degree in culinary arts, his food adventure began at the age of fifteen, as a dishwasher in an Italian kitchen. Being from the South, he continues to find comfort in southern foods and is inspired by the exciting flavors and aromas that Southwest Arizona has to offer. Beyond the kitchen, his heart finds joy in giving back, extending a hand by offering haircuts to those who may not have the means. When he is not creating culinary masterpieces, you will likely find him mountain biking or channeling his creativity in pointillism.

Make your dining reservation online, or call 520-320-2014.

Chef de Cuisine Andrew Curran

Chef Andrew’s culinary journey commenced with a fusion of mostly French and Italian influences. As he gained more experience, he became enamored by the rich tapestry of flavors inherent in Southwestern cuisine. As a Tucson native, he has always loved the desert, captivated by its vibrant energy.

“I find true excitement,” he explains, “in collaborating with fellow chefs to craft innovative dishes that defy replication, merging diverse flavors and concepts.” Beyond the kitchen, Andrew immerses himself in the exploration of art and music and cherishes time with loved ones.

For Chef Andrew, cooking is not merely a profession but a sacred, sentimental art form. His culinary journey continues to inspire him, and he eagerly anticipates the adventures that lie ahead.

Make your dining reservation online, or call 520-320-2014.