Nick Kreutz – Partner, Culinary Director
Kreutz, is a Tucson native who has the heart of a food entrepreneur and brain of a businessman. His curiosity about food and passion for cooking began before he was even a teen. While attending business school at the University of Arizona, he trained in classical techniques working in fine dining and culminating in his position as General Manager at The Grill at Hacienda del Sol. Under his tenure, Hacienda became one of the preeminent fine dining destinations in the American Southwest and the recipient of multiple awards, including the Ultimate Award of Distinction from Wine Enthusiast. Ten years of restaurant experience segued into nearly eight years working in wine and spirit sales, most recently as District Manager for Young’s Market.
Kreutz thrives on all the moving parts of a highly successful restaurant. Besides kitchen operations, Kreutz focuses on many of the detailed and critical business decisions of the company. “There are so many components that go into creating a successful restaurant. Contigo is the realization of a dream to return to the food world and create a restaurant that has spectacularly high standards while maintaining true to Latin cuisine. “
Deborah Tenino – Partner
Deborah Tenino’s journey to Contigo began early as well. Also a Tucson native, Tenino’s childhood was a melting pot of culinary traditions. Growing up on an Arizona cattle ranch, her family’s heritage rubbed shoulders with the traditions and foods of her friends and neighbors: descendants of Italian and Jewish immigrants, Mexicans, South Americans and Spaniards.
In 2012, Tenino created Tavolino, where award-winning California-style Italian cuisine made an impact on Tucson food scene. With Tavolino, her passion for fine cuisine and managing all the moving parts of owning and operating a restaurant became her signature.
Some years later, in Barcelona, Spain, Tenino studied classical European techniques, while frequenting the area’s superb restaurants, soaking up an entirely different set of flavors and styles of cooking. And this colorful combination of experiences and influences has provided Tenino with breadth of knowledge to create Contigo in 2010.
For Tenino, excellence in food does not equal exclusivity. She applies this pursuit to every aspect of the restaurant’s operations; atmosphere, employee satisfaction, and the restaurant’s role within its neighborhood and community.