Who We Are
Chef Doug Marcoux, Private Chef & 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. 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 Chuck Hageman, Private Chef
Chef Chuck Hageman brings heart, humor, and serious culinary skill to the Tucson Private Chef team. A self-taught chef who began cooking professionally in 2008, Chuck built his foundation as a banquet chef, mastering the art of executing high-volume service without sacrificing quality. Over the years he has led kitchens serving everything from gourmet smash burgers to refined fine-dining cuisine, developing a wide technical range and a talent for bold, complex flavors.
Born and raised in California, Chuck relocated to Tucson in 2011 and quickly became part of the city’s culinary fabric. He is currently the lead line chef at the exclusive Mountain Oyster Club and is a participating chef with the Gastronomic Union of Tucson, where he contributes to special "GUT dinners" that celebrate the region’s UNESCO City of Gastronomy heritage. He has also been a competitor in the "underground" Tucson Knife Fight chef competition which raises money for culinary industry assistance.
Chuck’s cooking highlights local ingredients through elevated technique and thoughtful presentation, but what truly sets him apart is his personality. Known affectionately as the team’s “big teddy bear,” he is as engaging in the dining room as he is skilled in the kitchen - warm, funny, and instantly likable.
His favorite story perfectly captures both sides of his style: serving a platter of fried Rocky Mountain oysters to a table of urologists, who happily devoured them while joking that the experience might forever change how they viewed their profession.
For Chuck, great food should be memorable, flavorful, and fun - and every meal he cooks delivers exactly that.
Dylan Marcoux, Front of House & Chef's Assistant
Dylan brings professionalism, energy, and a surprisingly polished hospitality presence to the Tucson Private Chef team. A junior 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 the lead food expediter at Charro Steak North, 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 linebacker, tight end, and kicker. He plans to study engineering after graduation, with plans to attend either the University of Arizona or the University of Washington.
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 ever scrap is managed with 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 in a chef’s household has given him a rather "elevated perspective" on food. As the unofficial quality-control supervisor, he 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 will leave you craving more!