Who We Are
Chef Doug Marcoux, Owner
Born and raised in Tucson, Chef Doug Marcoux has spent a lifetime in the kitchen, developing his craft through passion, curiosity, and relentless practice. A self-taught chef, Doug’s cooking reflects the place he calls home — blending Sonoran ingredients and regional flavors with classic culinary technique to create food that feels both refined and deeply personal.
Doug spent 12 years living in Seattle, where he earned both his BA and MBA from the University of Washington. While his professional background includes business leadership, hospitality has always been his natural language. He trained in front-of-house operations at the iconic Hacienda del Sol Guest Ranch Resort, an experience that shaped his philosophy that exceptional dining is not just about the food, but about the entire guest experience.
Today, Doug leads the Tucson Private Chef team, creating highly personalized dining experiences in homes and venues across Southern Arizona. He is deeply involved in the local culinary community as a Tucson Foodie Ambassador and a frequent competition judge, including the annual Tucson Knife Fight chef competition, the Tucson Food Truck Food Fight, and the Salsa, Tequila & Taco Challenge, among others. Most recently, in 2025 he earned 1st place honors at the Button Brewhouse BBQ Rib Competition.
Doug’s approach is simple: thoughtful hospitality, locally inspired cuisine, and memorable experiences designed around the people at the table.
Chef Janet Balderas, Private Chef
Chef Janet Balderas brings artistry, precision, and deep culinary roots to Tucson Private Chef. A respected leader in the local food community, Janet serves on the board of the Gastronomic Union of Tucson, the organization behind Tucson’s UNESCO City of Gastronomy designation — the first city in the United States to receive the honor and now celebrating a decade of recognition for its rich agricultural and culinary heritage.
Janet has led professional kitchens throughout her career, including serving as Sous Chef at the incredible Casa Madre restaurant. Today, she leads operations in a large commercial kitchen for a corporation, but her true passion lies in the creativity and connection of private chef dining. In more intimate settings, she is able to fully express her culinary voice with thoughtful menus, bold yet balanced flavors, and dishes designed specifically for each guest and occasion.
Known within the team as the artist of Tucson Private Chef, Janet combines refined techniques with striking presentation. Her plates are as visually compelling as they are delicious, showcasing careful composition, color, and texture while honoring the ingredients themselves.
For Janet, cooking is both craft and expression. It's her way to tell the story of Tucson’s food culture while creating memorable experiences around the table.
Chef Aaron Cady, Private Chef
Chef Aaron Cady brings experience, versatility, and a competitive edge to Tucson Private Chef. With a background rooted in fine dining, Aaron has worked in several acclaimed kitchens, including the famous Hacienda del Sol, where he honed his technique and developed a deep understanding of elevated, ingredient-driven cuisine.
His career has taken him from intimate private chef experiences at the exclusive Joshua Tree House to leading culinary programs as Executive Chef of two guest ranches in Tucson, Arizona. Across each role, Aaron has built a reputation for consistency, creativity, and the ability to deliver memorable dining experiences in a wide range of settings.
Aaron also played a key role as one of two sous chefs under Chef Ken Foy during his two Tucson Iron Chef victories - an experience that reflects both his technical skill and ability to perform at a high level under pressure.
Known within the team for his competitive spirit, Aaron is a regular winner in cooking competitions throughout Southern Arizona. That same drive shows up in his private chef work, where he approaches each menu with intention, precision, and a desire to exceed expectations.
When he’s not in the kitchen, Aaron enjoys spending time with his wife and kids exploring Arizona through off-roading adventures. But even then, the kitchen is never far behind - it’s where he feels most at home, creating experiences that bring people together around great food.
Dylan Marcoux, Front of House & Raw Bar Shucker
Dylan brings professionalism, energy, and a surprisingly polished hospitality presence to the Tucson Private Chef team. A senior in high school, he balances academics, athletics, and restaurant work while already demonstrating the poise of a seasoned service professional.
Outside of private dinners, Dylan works as both the lead food expediter and raw bar shucker at the incredible Charro Steak & Del Rey, where he coordinates kitchen timing and service flow in a high-volume steakhouse environment.
Through both Charro Steak and Tucson Private Chef, he has developed a rare combination of both front and back of house skills, assisting chefs during preparation while also delivering attentive, fine dining level table service.
At private events, Dylan's unique combination of skills ensures our team executes dinners seamlessly from kitchen to table. Many repeat clients specifically request him to serve their events thanks to his warm, welcoming personality and confident yet approachable service style.
Guests especially enjoy his signature touch - teaching them how to saber a bottle of champagne while the chef prepares the opening course. Why simply open the bubbles when you can use a sword instead?!
When he’s not working, Dylan is a straight-A student and he's on the varsity football team, playing the positions of defensive end, tight end, and kicker. He looks forward to studying engineering after graduation, with plans to attend either the University of Arizona or the University of Washington.
Avery Marcoux, Charcuterie Lead & Chef's Assistant
Avery brings energy, creativity, and a natural eye for presentation to the Tucson Private Chef team. A sophomore in high school and a straight-A student, she balances academics and athletics having been on the varsity cheer team since her freshman year after many years as a competitive gymnast.
At Tucson Private Chef, Avery serves as both our charcuterie lead and as a chef’s assistant, playing a key role in both the visual and operational sides of our events. Her approach to charcuterie is thoughtful and design-driven, creating boards and tables that feel as elevated as they are inviting. In the kitchen, she supports the chefs with preparation and execution, contributing to the seamless flow of every dinner.
At private events, Avery helps create a polished, welcoming experience for guests. Her attention to detail and upbeat presence add to the overall atmosphere, ensuring each event feels both refined and approachable.
When she’s not working or in school, Avery enjoys fashion, fitness, and living a clean, healthy lifestyle. She’s also an avid wakeboarder and snow skier, and plans to study business in college.
Cooper, Director of Scrap Management
Introducing Cooper, a culinary aficionado and the official court jester at Tucson Private Chef! Cooper, a rescued American/Staffordshire Pit Bull mix, brings boundless energy and a love for all things delicious to our kitchen.
Doug's trusty sidekick, Cooper eagerly lends his discerning palate to our culinary adventures, ensuring that every dish meets his high standards of excellence and that every scrap is managed with Michelin-star precision. With Cooper's charming demeanor and insatiable appetite for gourmet delights, our R&D sessions are always filled with excitement and tail-wagging enthusiasm.
While most dogs dream of table scraps, Cooper’s life as a chef's dog has given him a rather "elevated perspective" on food. Finishing the remaining caviar pearls from used caviar tins, for example... with some regularity.
As the unofficial quality-control supervisor, Cooper patiently attends menu development days, ever hopeful that a successful recipe test might result in a small “performance bonus.” It’s safe to say his palate is far more refined than he lets on, though at heart he’s still just happiest when he gets to be near his favorite people.
Join us as Cooper helps curate unforgettable dining experiences that'll leave you with your tail wagging!