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


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.


Executive Chef
Dedicated to fresh and local ingredients, Miciah Beard has studied, traveled, trained and cooked extensively in Pacific Northwest, Hawaiian, and Pacific Rim cuisine.

After a brief stint at Loews Ventana Canyon, Beard was named executive chef at Omni Tucson National in 2009 where he won Iron Chef Tucson in 2010. From 2010 to 2016, Beard immersed himself in community focused kitchen work at places such as Sierra Tucson and Café 54 before beginning with Café a la C’Art as executive chef.


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 Lenotre 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