In Partnership with the Southern Weekend

Inside the mind of PY Steakhouse’s award-winning chef

Roderick Le Desma was recently named best chef in Arizona by Industry Magazine

Chef Roderick Le Desma started  has been working in restaurants at age 16. However, his love for cooking developed early on when his mother taught him to cook at a young age. Growing up on old cooking shows and cookbooks, he found himself constantly in the kitchen.

He attended the University of Arizona, thinking going to college was what he was “supposed to do”, but never felt like it was right for him.  It wasn’t until he saw the movie, Ratatouille that he knew exactly what he wanted to do for the rest of his life.

After that revelation, he left to attend the Art institute of Tucson, during which time he started working at Primo at the JW Marriott Starr Pass.

Quickly moving up the ranks, he was asked by James Beard award-winning Chef Melissa Kelly, to join the team at Primo in Rockland, Maine. After his experience there, he returned to Tucson, taking over as Chef de Cuisine back at the Primo, JW Marriott. After three years at the helm of the kitchen there, he joined the team at Casino Del Sol as Chef de Cuisine of PY Steakhouse.

Recently Le Desma was named the best chef in Arizona, beating out chefs from Phoenix and beyond by the hospitality recruiting firm Industry.


Chef Roderick shared his Valentine’s Day menu with us, which is $99 a person. This includes:

A long-stemmed rose

Champagne Toast – Palmer & Co.

 Amuse Bouche – Warm jerusalem artichoke nage


Roasted Beet Salad  – goat cheese mousse, citrus, local greens, shaved carrot, pecans


Oyster Duo on the Half Shell  – pomegranate mignonette + seeds, broiled with truffle butter + fresh black truffle


Shrimp Bisque – preserved lemon espuma, shrimp fritter


Roasted Pork Coppa – negroni cured, juniper, ricotta, cipollini onion + apple agrodolce


  • strawberry sorbet
  • milk crumble


Petite Filet Mignon and Lobster Tail – butter whipped potatoes, baby carrots, peppercorn demi, cognac cream


Seared Diver Scallops – beet risotto cake, roasted + pickled beets, orange beurre blanc


House-Made Rigatoni   – winter greens, pistachio, dates, roasted squash, chevre


Truffled Lobster Risotto – chives, truffled mascarpone



Dark Chocolate & Raspberry Dome – champagne gelée, passion fruit gel


Vanilla Bean Crème Brûlée – white chocolate mousse & hazelnuts


Chocolate Dipped Strawberries

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