The Coyote Café is frequently written about in the media and has been featured in: -USA Today -The San Francisco Chronicle -The New York Times -Newsweek -Food Arts -USAir Magazine 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 honors. 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.