Ken Harvey, Executive Chef of Loews Ventana Canyon Resort, fell in love while working in the produce department at a grocery store when he was just 18. While there, he discovered new fruits and vegetables and learned how to taste them and determine their ripeness. Harvey traveled to Houston where he attended culinary school at The Art Institute. After graduating in 2001 he interned at the St. Regis in Houston, eventually moving on to work for the Ritz Carlton Houston and St. Regis hotels in Aspen, Colorado and Laguna Nigel, California. Harvey eventually made his way to Tucson, where he cooked at Hacienda del Sol and the JW Marriott Starr Pass Resort, before settling in at Loews Ventana Canyon as the Banquet Chef and now Executive Chef. He has been with Loews since May 2007.