Maynards operates as a “culinary collective.” Head Chef and native Tucsonan, Nick Creamer showcases four top chefs and the flavors they bring to the table. Chef Creamer’s 15 year background includes specialties in classic French, Sonoran, and American cuisines. Alongside him are Chef Wyatt Carizzosa, a gastronomic scientist who gets down to the chemistry of each dish and its subtle flavor nuances; Chef Efrain Vasquez, a no-nonsense East Coaster whose heart drives the kitchen to perfection; and Chef Emily Stengel, a pastry chef with a passion and joy for sweets that you can literally taste in her creations. Maynards serves upscale comfort food with something for everyone while maintaining the highest quality ingredients. Guests can expect a special experience as they dine in Maynards stylish yet comfortable dining room with views of the herb garden, the patio, and the trains coming and going in the distance