Desert Botanical Garden has entered a bold new era with two major updates. The DBG recently welcomed Chris Kline—a seasoned nonprofit leader and community advocate—as its new President and CEO. Also joining the team is renowned chef Mark Tarbell, who now leads the culinary program for the Garden’s signature eateries, Gertrude’s Restaurant and Patio Café. The James Beard Award nominee brings decades of experience to the role.

Turning a New Leaf

What makes Kline’s appointment especially meaningful is his long-standing connection to the Garden. “I grew up in Arizona, and the Garden has always been a source of inspiration,” he says.

Kline previously served as a Desert Botanical Garden trustee and as chair of the Marketing and Community Engagement Committee, where he contributed to strategic planning, operational support and community outreach.

“I’m honored to join our talented team, dedicated volunteers and committed supporters to carry forward the Garden’s legacy and help shape a thriving future for the desert we all call home,” he says.

Kline’s background also includes serving as President and CEO of the Arizona Media Association and the Arizona Local News Foundation. During his tenure, he built a coalition of more than 400 local media brands, secured unprecedented philanthropic investments and launched innovative programs that serve millions of Arizonans annually. He has earned six Emmy Awards for local projects and held key roles on numerous civic, university and nonprofit boards.

This deep experience in collaboration and coalition-building positions him well to advance the Garden’s mission of desert stewardship and community connection.

Kline’s appointment follows the retirement of Ken Schutz, who stepped down in September 2025 after serving as the Garden’s Executive Director since 2001.

“The Garden is in a moment of extraordinary opportunity, and Chris is the perfect leader to guide it forward,” says Schutz. “His deep commitment to our mission and track record of building partnerships will ensure the Garden thrives for generations to come.”

A Culinary Evolution

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Award-winning chef and restaurateur Mark Tarbell will guide the culinary vision for Gertrude’s Restaurant and Patio Café, bringing his celebrated artistry to the heart of the Garden.

A titan of Arizona’s culinary scene, Tarbell’s accolades include a James Beard Award nomination, a Iron Chef America win and two inductions into the Arizona Culinary Hall of Fame. His flagship restaurant, Tarbell’s, has been recognized as one of Food & Wine magazine’s “Best Restaurants,” and his portfolio includes popular concepts such as The Tavern and Cultivate by Tarbell’s.

“I’m over the moon about this partnership with Tarbell’s—it’s the right partner at the right time in the Garden’s history,” says Garden Board Chair Scott Burdick. “With Mark’s vision, creativity and award-winning team, we are on the pathway to creating a significantly enhanced food and beverage experience for our visitors.”

Under Tarbell’s leadership, the reimagined Gertrude’s Restaurant features a seasonally evolving menu highlighting locally grown ingredients. Guests can look forward to dishes such as crispy duck confit tacos with toasted pumpkin seed salsa, along with expanded wine and cocktail programs featuring boutique selections from Tarbell’s award-winning cellar and Sonoran Desert–inspired craft cocktails.

“The Garden is a global icon, and Gertrude’s is nestled in its heart,” says Tarbell. “I’m honored to bring a fresh, elevated culinary experience that reflects the spirit of the Sonoran Desert and the vibrancy of our local community.”