The Coyote Café is frequently written about
in the media and has been featured in:
-The San Francisco Chronicle
-The New York Times
Chef Kucy spent a year traveling the world experiencing the
food and culture of nearly 20 countries. He continues to
participate as a guest chef around the U.S. and as far away as
Singapore. In the off-season, Chef Kucy regularly travels to
Mexico to explore the cuisine and culture of its many regions.
Chef Kucy's appearance on the eatturkey.com site is his second
accolade from the National Turkey Federation. He was one of four
chefs to win the NTF '98 foodservice recipe contest. Chef Kucy
was selected for this featured appetizer recipe-Smoked Turkey Picadillo
Tostadas, which combines the flavorful meat from turkey thighs and
legs with southwestern ingredients, including cinnamon, peppers,
a black bean spread, avocado salsa and corn tortillas.
Chef Gary Kucy
Chef Gary Kucy has been leading the culinary team of the famed Coyote
Café in Santa Fe, NM, for the past four years. As the executive sous chef, he has
been an essential part of the continued success and evolution of this southwestern
trend setter, founded by noted Chef Mark Miller.
Chef Kucy began his professional cooking career at the five star, five
diamond Arizona Biltmore in Phoenix, where he undertook an extensive
culinary apprenticeship. During this time he served as apprentice president
for the Phoenix Chapter of the American Culinary Federation, was awarded
"Apprentice of the Year" and received numerous awards for his participation
in culinary competitions. Chef Kucy graduated from the Phoenix program with
Prior to joining Chef Miller and the Coyote Café, Chef Kucy worked
as a pastry chef in Vail, CO, and cooked in restaurants around San Francisco.