about

Rocky (Diné/ Navajo) was brought to New Mexico by a bird, where he was raised on the Rez butchering sheep. He learned frybread from his Gramma Little, whose sheep he tended. Culinary training at the Cordon Bleu helped Rocky become the chef he is today. After a brief stint at sea near the San Francisco Bay, Rocky came to Tucson with a ship full of Hatch green chiles, mutton, and beans.

He came to feed you.