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Meet the Chef: Jeremy Pacheco of LON’s at the Hermosa
Posted
Being a chef or restaurateur does not come from going to school or watching the Food Network, it comes from years of experience, a drive for excellence and a lot of hard work.”
Jeremy Pacheco
Independent Newsmedia
Name: Jeremy Pacheco
Occupation: Executive Chef, The Hermosa Inn and LON’s at the Hermosa
Name/address/location of restaurant: Lon’s at the Hermosa Inn; 5532 N. Palo Cristi Road in Paradise Valley
How long have you been in business? I have been in the restaurant business for 26 years, starting at the age of 16 as a dishwasher at the Sheraton El Conquistador in Tucson, AZ. From there I went to culinary school at Scottsdale Culinary Institute, spent seven years in Las Vegas opening the SW Steakhouse at the Wynn and Society Café at Encore.
In total, I have now been at the Hermosa Inn more than seven years with a 2-year hiatus that took me back to Encore and I have been back at Hermosa for four years now.
The Hermosa Inn began operations as a guest ranch in 1941 and has evolved over the years to where we are today.
Briefly describe your business/services offered:
AAA 4 Diamond Boutique Hotel and Restaurant.
LON’s Serves: Breakfast, Lunch, Brunch, Dinner
LON’s Last Drop Bar: serves Lunch, Happy Hour, Dinner
Property also has 5 private dining spaces
The Hermosa Inn was built in the 1930s by famed cowboy artist, Lon Megargee, as his home and art studio before opening up to guests. The culinary centerpiece is LON’s at the Hermosa, a AAA Four Diamond restaurant honored by Food & Wine magazine as Arizona’s Most Romantic Restaurant, serving globally inspired Arizona fare. LON’s offers an intimate dining experience in a ruggedly elegant room accented by adobe bricks, rustic ironwork, wood beams and Lon Megargee’s art, and for private dinners, the underground Wine Cellar can accommodate 12 guests.
Boasting views of Camelback Mountain, the expansive and lushly landscaped LON’s patio features a massive wood-burning fireplace, a three-tiered stone fountain and several wrought iron chimineas, creating an ideal setting for savoring Arizona’s leisurely days, mountain sunsets and starry nights. LON’s Last Drop is a casual cowboy chic bar and grill known for its hand-crafted cocktails; an all-day menu featuring small plates, sandwiches, salads and pizzas baked in a wood-burning oven; happy hour specials and an expansive patio with five outdoor fireplaces.
What made you choose this line of work and why is it important or interesting to you? I started as a dishwasher to make money to buy myself a car. It got in my blood from there and my love for cooking grew. Now I enjoy creating dishes and challenging myself to do so using as much locally grown and produced product as possible.
At the end of the day, what brings you the most joy or is the most rewarding aspect of your job? I enjoy building and leading a team that takes pride in taking care of our guests and serving a consistent high-quality product.
What separates you from your competition? Lon’s serves a high-quality product while supporting local farmers and producers as much as possible. When it’s not possible, we constantly search for unique and high-quality products from all over the country. Our guests know that when they come here, they are in for a memorable, authentic experience - great tasting, quality food and beverage with fantastic service every time in a setting that is unique to the Hermosa Inn.
Why did you choose to locate your business in the area? The Hermosa Inn was built by Alonzo “Lon” Megargee 83 years ago as his private residence and art studio. The beautiful historic setting has evolved through the vision of several different owners yet has retained its authentic Arizona charm.
Where are you from? 9th generation from Tucson, AZ.
Who was the biggest influence in your life? I have many influential chefs and leaders throughout the years, but the person I credit most for my work ethic and drive is my father.
What advice would you give to someone who wants to be a chef or in the restaurant industry? To be in the business, you must truly love what you do. Being a chef or restaurateur does not come from going to school or watching the Food Network, it comes from years of experience, a drive for excellence and a lot of hard work.
