August Ench

Background

About August Ench

For over half my life I have been practicing the culinary arts. My love of food began as a child and grew with my first kitchen position at the age of 15. After several years of apprenticeships I was accepted to the Culinary Institute of America to study under the world’s finest Chef Instructors. While attending CIA I worked at the Westchester Country Club learning valuable lessons form Certified Master Chef Edward Leonard. After graduating with honors I moved on to work for chef Janos Wilder, where we received several James Beard Awards for Best Restaurant in the South West and several nominations for being one of the Top Five Restaurants in America. Shortly after that I began as an executive chef at Fioritos Italian, a small but boutique restaurant and began to hone my skills in Italian Cuisine. In 2013 I became Certified as adjunct Culinary Instructor and spent eight semester at Pima College in Tucson creating and developing course programs for developing culinary students. Some of my most notable career highlights include: feature in Tucson Lifestyle Magazine, Tucson Weekly, local affiliates for NBC and CBS, and On the Menu Live with Matt Best al Fresco Dinning Tucson Lifestyle, Best Brunch Tucson Lifestyle, Winner of the Taste of Chocolate Tucson, and Winer of the Tucson Fire Fighters Chili Cook Off.