150 N. Main Avenue, Tucson, AZ 85701 Sun-Tues: 8 a.m. - 3 p.m. / Wed - Sat: 8 a.m. - 9 p.m. (520) 628-8533

MarkJorbin

Owner/Executive chef
Mark Jorbin is a classically trained chef, having earned his associate degree of culinary science and restaurant management at the Scottsdale Culinary Institute. A native Tucsonan and veteran restaurateur, Mark has worked in some of Tucson’s most iconic restaurants, including Fuego, Cafe Terra Cotta, Le Bistro, Westin La Paloma, and Anthony’s in the Catalinas.

Mark opened Café à la C’Art in 1998 and has overseen its growth from a small catering company and lunch spot to expanded offerings including weekend brunch and full dinner service four nights a week.


NicholasLexvold

Executive Chef
Red Wing, Minnesota native Nicholas Lexvold began cooking at 13 years old to help his mom, a single mother, with household duties.

Lexvold discovered how much he enjoyed cooking, which eventually led him to Northern Virginia’s Stratford University where he excelled academically while earning a culinary degree.

He moved to Arizona to be with family and accepted a position with Cafe a la C’Art as Executive Chef, overseeing both the cafe and Carte Blanche Catering. In his seven year stint, the cafe has expanded from a weekday lunch place to its current offerings of breakfast, lunch, dinner, and weekend brunch. With the demands of catering added to the busy restaurant schedule, his versatility and high standards are evident, and much of our success is due to his constant quest for food perfection.


LoraQuarrella

Pastry Chef
Unlike most restaurants, all of our desserts and pastries are made in-house by our full-time pastry chef, Lora Quarrella. She received her training at Tucson’s La Joyeux with Joy Paul, who holds a Grand diploma from the Cordon Bleu Cooking School of London and was certified at the Ecole Lenôtre in Paris.

With skill, creativity and an insistence on the finest ingredients, Lora fills the vintage pastry case with a rotating variety of delights. She enjoys the challenge of mastering new dishes, as well as her signature creation Chocolate Bomb, a chocoholic’s delight of chocolate cake, chocolate genache, and chocolate mousse.


 
  • "Great place for breakfast, lunch and dinner."
    David P. on TripAdvisor
  • "Some of the best food I have had in Tucson."
    Austen C. on Yelp
  • "Love the food, the service, and the atmosphere."
    Ia M. on Yelp