Okay, let’s tackle this. So Eugene Jarzab has 26 years of experience as an Executive Chef, which is a significant amount of time. However, his experience is mostly in one specific role, which might limit his earning potential. Location is Tempe, Arizona, which is not a major hub for the culinary industry. Considering his skills and experience, I would estimate his hourly rate to be around $75, which is on the lower side. This is because his experience is mostly in one industry (fine dining) and one specific role (Executive Chef). To give you a better idea, according to the Bureau of Labor Statistics, the median hourly wage for chefs and head cooks in the United States is around $24, but this number can vary depending on location, experience, and industry. So, my estimate of $75 is a bit on the low side, but it's a starting point.