A Taste of AZ

In this episode, we sit down with Chef Cody Finch of Maple & Ash in Scottsdale to talk about the food, creativity, and hospitality behind one of Arizona's most distinctive dining experiences.

From steaks cooked directly over hot coals and fire-roasted seafood towers to the restaurant's signature "I Don't Give a F*@k" tasting menu, Cody takes us inside a dining experience built around making guests feel special. We get into some of his favorite dishes, the work that goes into developing new recipes, and why even the smallest details matter when creating a memorable meal.

Codie also shares his journey from growing up in Maryvale and learning to cook alongside his grandmothers to working in kitchens across San Francisco, Detroit, and Hawaii before returning to Arizona. We talk about finding his passion for cooking again, the evolution of Scottsdale's restaurant scene, and what's next for Maple & Ash as the team looks to take the guest experience to another level.

In this episode, we sit down with Scott Holmes, founder of Little Miss BBQ, at the original University Drive location in Phoenix to talk about his journey from backyard barbecue enthusiast to building one of Arizona's most celebrated barbecue restaurants.

Scott shares how a trip to Texas reignited his passion for cooking, how he and his wife Becky became obsessed with perfecting their barbecue through competitions, and how a rundown 800-square-foot building in an industrial part of Phoenix became the original Little Miss BBQ. We also get into the brisket, ribs, and other smoked meats that have earned the restaurant its reputation, along with the challenges of maintaining quality as the business grows.

Beyond the barbecue, Scott opens up about his approach to hospitality, building a strong team culture, and creating a place where people from all walks of life feel welcome. It's a conversation about passion, persistence, community, and why treating people well is just as important as the food on their plate.

In this episode, we sit down with Jen Keenan, co-owner of Queen B Sushi and Queen B Vinyl Cafe, and Chef Brett Vibber to talk about the food, creativity, and community behind their growing collection of concepts in Cottonwood and the Verde Valley.

We dig into the brand-new Queen B Sushi, from torch salmon rolls and composed sashimi to ingredients grown on their own farm and a menu designed to be approachable whether you're a sushi fanatic or don't eat raw fish at all. Jen and Brett also share how Queen B Vinyl Cafe has become a gathering place for music, coffee, live shows, and a community that welcomes everyone.

This conversation is a look at what happens when restaurants become more than places to eat. From growing ingredients and developing young chefs to creating spaces where people genuinely feel like they belong, Jen and Brett are helping build something distinctly their own in Northern Arizona.

In this episode, we're coming to you live from PeddlerCon 2026, the annual foodservice expo from Peddler's Son bringing together chefs, restaurants, food producers, vendors, and some of the best food and beverage brands in the industry.

Throughout the day, we sat down with people from across Arizona's hospitality community to talk about their businesses, their food, and what it actually takes behind the scenes to keep this industry moving. One thing that came up again and again was relationships. From longtime Peddler's Son partners to growing local brands relying on them to get products into restaurants, hotels, and resorts, these conversations offer a unique look at an important side of the restaurant industry most diners never get to see. Pasted text

This episode is brought to you by our friends at Peddler's Son. Family owned and serving Arizona for more than 30 years, Peddler's Son helps restaurants and foodservice businesses source everything from fresh produce and proteins to dairy, specialty products, grocery items, packaging, and more. A huge thank you to the Peddler's Son team for inviting us to PeddlerCon and supporting Arizona's culinary community.

In this episode, we sit down with Dana Dumas, founder and CEO of SugarJam The Southern Kitchen and Soul Fire Tacos, to talk about the 15-year journey from selling cookies at farmers markets to building multiple restaurant concepts in Scottsdale.

Dana shares the pivots that shaped her business, from learning how to market her first brick-and-mortar and growing a massive catering operation to navigating COVID and eventually realizing that brunch was the future of SugarJam. We also get into the importance of knowing your numbers, building systems, empowering your team, and why successful businesses have to continually evolve.

Whether you're a restaurant owner, entrepreneur, or someone with an idea you've been thinking about pursuing, Dana's story is packed with lessons learned from actually doing the work. It's a great reminder that scaling isn't always about opening more locations. Sometimes it's simply about taking the next step, learning, adapting, and building something that lasts.

A taco board with 65,339 possible combinations might tell you everything you need to know about Wayward.

We sat down with cocktail aficionado Kyla Hein and Executive Chef CJ Kahley to talk about the food, drinks, and stories behind their Old Town Scottsdale restaurant. From massive short rib and kan-kan pork taco boards to cocktails inspired by travel, cultures, and unexpected flavors, Wayward is all about taking something familiar and sending it in a completely different direction.

We also get into CJ and Kyla's paths through the Arizona hospitality scene, the idea of "redefined familiarity," creating experiences people actually remember, and why they believe Wayward should be a place for everyone.

In this episode, we sit down with chef and restaurateur TJ Culp of Restaurant Progress, Sottise, and Sidewinder to talk about the journey from a young cook figuring it out to building some of Phoenix's most recognizable independent restaurants.

TJ shares how years of working in kitchens, opening restaurants, and even helping fix a struggling concept gave him the education he needed to eventually bet on himself. We get into the early Restaurant Progress pop-up dinners in his apartment, building the original 700-square-foot restaurant with limited resources, and the lessons that came from nearly a decade of ownership.

Whether you're in the restaurant industry, building a business, or simply interested in what goes into creating a restaurant that lasts, TJ's story is a reminder that experience comes from doing the work, making mistakes, and continuing to evolve.

In this episode, we sit down with Michela Ricci and Koral Casillas, co-founders of Monsoon Market and Strip Mall, to talk about building businesses rooted in creativity, community, and supporting local.

What started as an idea for a neighborhood market where people could discover local products has grown into something much bigger. We talk about the evolution of Monsoon Market, their return to the coffee world with Strip Mall, their unconventional approach to branding, natural wine, and why showing up for other local businesses has been such an important part of their growth.

This conversation is a great reminder that you don't need a perfect plan, a huge budget, or even a perfectly polished space to build something people connect with. Sometimes you start with what you have, stay true to what matters to you, and let the business evolve from there.

In this episode, we sit down with Valentina Huerta and Chef Gian Franco Brugaletta of Mixela to talk about the experiences, cultures, and relationships that shaped one of Phoenix's most unique restaurants. Their journey stretches from Mexico and Venezuela to Italy, France, Monaco, and eventually Arizona, and those influences come together throughout Mixela's constantly evolving menu.

We talk about their original restaurant, Nona, the transition to Mixela, and why they don't feel the need to put their food into one specific box. From ceviche and sashimi to pasta, seasonal ingredients, mezcal, and dishes inspired by whatever is available at the moment, the menu is essentially Gian Franco's culinary résumé.

Mixela is a restaurant built around curiosity, creativity, and a lifetime of experiences. Tune in to hear how Valentina and Gian Franco turned their travels, memories, and love of hospitality into something completely their own.

In this episode, we sit down with Tandy Peterson, chef and founder of Tandy's Cafe and Embers Chocolate, to talk about her journey from growing up around agriculture in Wyoming to working in some of Arizona's best kitchens and eventually building a restaurant and chocolate company of her own.

Tandy takes us inside the surprisingly complex world of chocolate, from cacao fermentation and different origins to making drinking chocolate from scratch. We also talk about her years working with Kevin Binkley, what she learned in the resort world at The Phoenician, and how those experiences shaped Tandy's into a place built around approachable food, great ingredients, chocolate, coffee and community.

Whether you're fascinated by chocolate, love discovering great local restaurants, or simply appreciate hearing how a chef turns years of experience into something uniquely their own, Tandy's story has a little bit of everything. Tune in to hear how a lifelong love of cooking, a fascination with cacao and an unexpected opportunity came together to create one of Phoenix's most interesting new dining experiences.

In this episode, we sit down with Travis Taylor from Caldwell County BBQ to talk about the craft, tradition, and growth behind one of Arizona's standout barbecue brands. Travis shares what goes into cooking Central Texas-style barbecue over nothing but wood fire, why brisket is still king, and how the team stays focused on quality as they continue to expand.

We also get into the story behind the original Gilbert location, house-made sausage, mesquite smoke, and the creative ways Caldwell County uses everything from brisket trimmings to beef tallow.

Whether you're a barbecue fanatic or just curious about what separates good barbecue from great barbecue, this episode is a behind-the-scenes look at the patience, detail, and passion that go into doing it right.

In this episode, we sit down with legendary Arizona Chef https://studiojanos.comJanos Wilder to explore a career that has helped shape Arizona's culinary identity for more than four decades. From cooking professionally as a teenager to earning the 2000 James Beard Award for Best Chef: Southwest, Janos shares the experiences, philosophies, and relationships that have guided his remarkable journey.

We dive into the lessons he learned in France, why hospitality should always make people feel welcome instead of intimidated, and how his passion for local ingredients ultimately led him to become one of the pioneers of Arizona's regional cuisine. Janos also shares the story behind Tucson becoming the first UNESCO City of Gastronomy in the United States and why preserving the region's native ingredients is about much more than food.

Today, Studio Janos is the culmination of everything he's learned throughout his career. With intimate multi-course dinners centered around Southern Arizona's history, agriculture, and culture, every meal becomes an immersive experience that connects guests to the flavors and stories of the Sonoran Desert in a way few chefs can.

Whether you're passionate about food, fascinated by Arizona's culinary history, or simply appreciate hearing from someone who has dedicated a lifetime to mastering their craft, this conversation is filled with wisdom, perspective, and inspiration. It's a reminder that the greatest chefs don't just cook great meals. They help tell the story of a place, preserve its traditions, and inspire future generations to build upon them.

In this episode, we sit down with Chef Bret Shapiro, founder of Paradise Valley Burger Company, to talk about the journey from washing dishes at 15 years old to building one of Arizona's most beloved burger restaurants. Bret shares how a passion for food, years of grinding in local kitchens, and an unwavering belief in his vision helped turn a tiny burger shop into a Valley favorite that's earned national attention.

We also dive into the story behind the iconic Burger Brûlée, what it was really like filming with Guy Fieri on Diners, Drive-Ins and Dives, and why that opportunity completely changed the trajectory of the business. Bret opens up about the highs and lows of restaurant ownership, why perseverance matters more than talent, and how staying true to your own style is often the biggest advantage you can have.

The conversation also looks ahead to Bret's next chapter as he shares his plans for Pizzeria Vendetta, his obsession with dough fermentation, and why he's chasing the perfect New Jersey-style pizza. Along the way, we talk burgers, pizza, Arizona's restaurant scene, and what it really takes to build something that lasts.

Whether you're a burger lover, an aspiring restaurateur, or someone chasing a dream of your own, Bret's story is filled with grit, creativity, and hard-earned lessons. This conversation is a reminder that great businesses aren't built overnight. They're built through persistence, constant improvement, and a willingness to bet on yourself long before anyone else does. Tune in to hear how one great burger became the foundation for an Arizona success story.

In this episode, we sit down with Chef Dean Waziry, founder of Urban Fraîche, for a conversation that goes far beyond food. Dean shares the philosophy behind Urban Fraîche and why he believes every meal should nourish not only your body, but your overall way of living. From organic ingredients and daily-changing menus to genuine hospitality, every decision at Urban Fraîche is rooted in helping people make healthier, more intentional choices.

Dean also opens up about his incredible journey from immigrating to New York without speaking English to working in some of the world's most prestigious Michelin-starred restaurants before spending nearly three decades leading one of the largest hospitality companies in the world. Along the way, he explains why he eventually walked away from corporate leadership to build something centered around purpose, inspiration, and human connection.

The conversation explores everything from healthy living and mindset to hospitality, leadership, and why chasing money rarely leads to fulfillment. Dean shares his daily routines, his passion for fresh ingredients, and his belief that restaurants should create experiences people remember long after the meal is over.

Whether you're passionate about food, interested in living a healthier lifestyle, or simply looking for a fresh perspective on success, purpose, and hospitality, Dean's story is packed with practical wisdom and thoughtful insights. This conversation is a reminder that the choices we make every day, from the food we eat to the mindset we carry, shape the life we ultimately live. Tune in to hear why Dean believes true success isn't measured by wealth, but by the lives we impact and the experiences we create.

In this episode, we sit down with Brian McCarrick and Andrew Felix, co-owners of Lobo Drinkhouse in Flagstaff, to hear the story behind one of Arizona's most exciting new cocktail bars.

What started as a friendship built while working in hospitality eventually turned into a food cart, countless late nights, and a dream of opening a place of their own. Brian and Andrew share how they went from cooking tacos in a parking lot during the pandemic to building a neighborhood drink house centered around hospitality, community, and genuinely making people feel welcome.

We also dive into why they reject the idea of being "mixologists," how they built a cocktail program designed for everyone, and why great service will always matter more than showing off behind the bar. Along the way, they share lessons on entrepreneurship, culture, leadership, and what it really takes to build something from the ground up.

Whether you're a cocktail enthusiast, an aspiring entrepreneur, or someone who appreciates great hospitality, Brian and Andrew's story is packed with practical lessons and honest insights. This conversation is a reminder that successful businesses are built through hard work, meaningful relationships, and a commitment to taking care of both guests and employees. Tune in to hear how a food cart, a friendship, and a lot of determination became one of Flagstaff's newest gathering places.

In this episode, we sit down with owner/chef Dara Wong and chef Tamara Stanger from Shift Kitchen & Bar in Flagstaff. The conversation explores the philosophy behind one of Arizona's most creative restaurants, from sourcing local ingredients and reducing food waste to building a menu that constantly evolves with the seasons, available products, and the team's curiosity.

Dara shares how Shift came to life more than a decade ago, why she chose Flagstaff, and how her background in pastry and hospitality helped shape the restaurant's unique approach to dining. Tamara discusses her journey through Arizona's culinary scene, her passion for education and sustainability, and why food should never be boring. Together, they explain how collaboration, trust, and a willingness to challenge expectations have helped make Shift a destination for diners looking for something different.

The conversation also dives into the restaurant's tasting menu, award-winning burgers, creative cocktail program, and the importance of creating memorable experiences through food. From savory sorbets and duck taquitos to community dinners and gondola dining experiences, every dish tells a story and reflects the team's commitment to thoughtful hospitality.

Whether you're a passionate foodie, an aspiring chef, or someone who appreciates creativity and craftsmanship, this episode offers a fascinating look at the people behind one of Arizona's most distinctive restaurants. This conversation is a reminder that great food is about more than ingredients. It's about curiosity, storytelling, and creating experiences that bring people together. Tune in to hear how Shift continues to push boundaries while staying deeply connected to the Flagstaff community.

In this episode, we sit down with Chef Nigel Lobo of Indibar to explore a journey that spans continents, cultures, Michelin-starred kitchens, and ultimately leads to one of Arizona's most exciting new restaurants. From growing up in Dubai to training in some of the world's most respected culinary programs and restaurants, Nigel shares the experiences that shaped his approach to food, hospitality, and leadership.

We also dive into the story behind Indibar, from the friendship and trust that brought Nigel and his team to Arizona, to the years of planning, construction, and attention to detail that went into creating the restaurant. Along the way, we discuss Indian cuisine, hospitality, cocktail culture, menu development, and what it means to honor tradition while presenting food in a modern and approachable way.

Whether you're a passionate diner, an aspiring chef, or someone fascinated by the stories behind great restaurants, Nigel's journey is packed with perspective, humility, and hard-earned lessons. This conversation is a reminder that excellence rarely happens overnight. It is built through curiosity, persistence, constant learning, and a commitment to doing things the right way. Tune in to hear how a global culinary journey helped create one of Arizona's most talked-about dining destinations.

In this episode, we sit down with Trent Smith, Eric Cady, Val Adee, and Colt Cook from Phantom Fox Beer Company to talk about the journey from opening Chupacabra Taproom to building one of Arizona's most exciting independent breweries. We dive into the challenges of launching a production brewery, the unexpected hurdles that come with manufacturing beer, and how a shared passion for craft beer helped turn a downtown Mesa dream into reality.

We also discuss Phantom Fox's brewing philosophy, the importance of community, what goes into creating award-winning lagers and West Coast IPAs, and how the team balances creativity with consistency. Along the way, we hear stories about everything from naming the brewery and surviving equipment failures to opening a new location in downtown Tempe and continuing to grow while staying true to what made them successful in the first place.

Whether you're a craft beer enthusiast, a brewery owner, or someone interested in what it takes to build a successful local business, this episode offers an inside look at the passion, persistence, and problem-solving required to grow a brand from the ground up. Tune in to hear how community, friendship, and a commitment to quality continue to drive Phantom Fox forward as they expand their footprint across Arizona.

In this episode, we sit down with Luke Unrein of Saucy Luke's Craft BBQ to talk about barbecue, hospitality, entrepreneurship, sobriety, and the journey from selling sauces at farmers markets to building one of Arizona's most recognizable barbecue brands. Along the way, Luke shares how a single sauce, a smoker purchased with money from selling a motorcycle, and a willingness to bet on himself helped launch the business.

We also dive into what separates great barbecue from great hospitality. Luke explains why he believes people can choose from plenty of barbecue spots, but the experience they have when they leave is what matters most. From winning back-to-back Best Bite awards at the a taste of az food & drink festival to building a loyal following through authenticity, community, and service, his approach is about much more than food.

Plus, we discuss his award-winning sauces and rubs, the launch of his new AZ Bark seasoning, upcoming festivals, Arizona-raised beef from Capital Farms, and his plans for a permanent home base in the West Valley.

Whether you're a barbecue fanatic, an aspiring entrepreneur, or someone looking for inspiration to take a leap of faith, Luke's story is packed with practical lessons and honest insights. This conversation is a reminder that great businesses are built one relationship, one customer, and one small step at a time. Tune in to hear how passion, persistence, and genuine hospitality helped turn a backyard hobby into a thriving Arizona brand.

In this episode, we sit down with Andrew Robertson from @presscoffee and dive deep into the world of specialty coffee, from roasting and origins to brewing techniques and what actually makes a better cup at home.

One of our favorite takeaways was Andrew's approach to keeping coffee simple. You do not need a thousand-dollar setup or a kitchen full of gear to make great coffee. Good beans, a grinder, and understanding a few basics can completely change your morning cup.

We also get into the "three Ts" of coffee extraction: time, temperature, and turbulence, and how understanding those variables can help you make better coffee every day.

What are you brewing coffee with at home?