MarkJorbin

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.

LoraQuarrella

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.