The Valley (and beyond) is known for its diverse dining establishments, from beloved neighborhood gems to nationally recognized concepts. Behind every eatery is an Arizona restaurateur with their own unique story, each one contributing to shaping the local culinary landscape. With decades of experience, bold ideas and a deep commitment to community, this group of industry leaders is redefining what it means to build a successful restaurant brand in Arizona.

Need more? Read more: Devour Summer Chef Series supports local restaurants during off-season

These Arizona restaurateurs bring a wealth of knowledge and expertise to the Valley’s culinary scene

Eric J. Greenwald

Portfolio: Lorenzo’s, Wicked Cool Catering, Heritage and ProteinHouse

Eric J. Greenwald is a restaurateur and entrepreneur with over 30 years of experience building, scaling and leading some of the most successful restaurant brands in the Valley. As the owner and operator of ProteinHouse, Lorenzo’s, Wicked Cool Catering and the soon-to-launch Heritage, he has a deep understanding of what it takes to create, grow and sustain thriving restaurant businesses.

Before launching his own ventures, Greenwald served as director of operations for the Mastro Restaurant Group, where he played a key role in large-scale expansion and operations. His industry expertise extends beyond his own businesses — he has held leadership positions on the National Restaurant Association’s Pizzeria Industry Council and served on the advisory board for Share Our Strength/No Kid Hungry. As such, his passion for giving back is woven into his business philosophy, making philanthropy a cornerstone of his work.

Joseph Ciolli

Portfolio: Grimaldi’s Pizzeria

Joseph M. Ciolli is a seasoned restaurateur who expanded the Grimaldi’s Pizzeria brand from a New York based concept to more than 10 states and internationally. In 1992, after graduating from Arizona State University, Ciolli joined Desert Fare Inc. with the goal of furthering his understanding of the restaurant hospitality business. During his four years with the Hollywood-themed restaurant, he headed operations for two popular Arizona locations.

Eager to fulfill his entrepreneurial ambitions, Ciolli returned to his hometown of New York City. While working with the famed Grimaldi’s Pizzeria in Brooklyn, NY, his vision became clear: its devoted customers, perfected recipes and charming traditions were a concept that could grow to something much bigger.

It was this belief that became Ciolli’s driving force and passion. By integrating aspects of fine dining with great pizza and a unique New York inspired atmosphere, he has grown Grimaldi’s into an American icon, with over 45 restaurants nationwide, including six locations in metro Phoenix. With the brand’s success, Ciolli has remained devoted to the communities that have nurtured Grimaldi’s growth by contributing to numerous charities including Childhelp, Phoenix Theatre Company and Healing Hearts Animal Rescue.

Melissa Maggiore Meyer

Portfolio: The Italian Daughter and Patrcia’s Pizza

As the daughter of famed chef and restauranter, Tomaso Maggiore, Melissa Maggiore traveled extensively to Italy with her father, where her love affair with food and wine began. After pursuing a journalism degree at Arizona State University, she decided her passion for food, wine and hospitality could not be ignored and relocated back to San Diego to open a slew of Italian restaurants throughout southern California.

Melissa Maggiore Meyer is the owner of The Italian Daughter, an authentic Italian restaurant, and the newly launched Patricia’s Pizza. Both concepts are located in North Scottsdale.

In 2010 Melissa opened Tommy V’s Urban Kitchen in Carlsbad, California, the subject of Food Network primetime series, Family Style. In 2018, Melissa and her husband Kevin relocated to Scottsdale to be closer to family. In April 2021 Melissa opened The Italian Daughter to pay homage to her late father and continue the legacy he left behind. This year, Melissa opened Patricia’s Pizza, a new concept inspired by her father’s first restaurant and named after her mother.

Mike Russello

Portfolio: Kasai Japanese Steakhouse

Mike Russello, a seasoned Arizona restaurateur, is the visionary behind Kasai Japanese Steakhouse, a dynamic dining experience that blends teppanyaki, sushi and Japanese cuisine. Originally launched as Sapporo in 2001, Russello reacquired and rebranded the Scottsdale establishment as Kasai, introducing Arizona’s first hoodless teppanyaki tables.

Under his leadership, Kasai has expanded to multiple locations, including Peoria. Beyond the culinary realm, Russello is deeply committed to philanthropy.

His annual “Fire & Fairways” charity golf tournament that has raised thousands of dollars for local charities that support children in need and first responders.

Ron Lou

Portfolio: Angry Crab Shack

Former NFL player turned entrepreneur, Ron Lou is the founder of Angry Crab Shack, a Southwest seafood sensation born right here in Arizona.

Known for its bold flavors and laid-back vibe, the brand has grown nationwide under Lou’s leadership.

A committed philanthropist, Lou created the “You Dine, We Donate” initiative, helping Angry Crab Shack give back over $1.5 million to local charities and communities in need, supporting causes such as children’s healthcare and veteran housing programs .​

John Plew

Portfolio: Thirsty Lion

Thirsty Lion Gastropub Cofounder and Concept Entertainment Group CEO John Plew successfully developed and operated eight different concepts in the restaurant and bar space over a 15-year period prior to founding Thirsty Lion. With 42 years in the industry, the veteran innovator and brand curator responded to COVID by turning the company’s Portland Grand Central Bowl & Arcade into Central Kitchen Online Food Hall.

As restrictions eased, Plew successfully transitioned Grand Central Bowl back to its eatertainment roots while continuing the strategic expansion of Thirsty Lion.

Thirsty Lion currently operates and continues to grow locations in Arizona, Oregon, Colorado, and Texas and will be expanding into the Southeast and Midwest in coming years. Having experience in all aspects of the business, Plew attracts exceptional talent, which has formed the strong team in place today carrying the brand expansion forward.

Jason Brody

Portfolio: Brody’s Italian

Arizona a restaurateur Jason Brody, owner of Brody’s Italian, was born and raised in Arizona. He started in the hospitality business working at Nick’s Italian at the young age of 15. No matter where his life took him, he always came back to the first and only restaurant he ever worked in. After 20 years of working in various positions at all three locations of Nick’s Italian and learning the ins and outs of the business, Brody purchased the restaurant in October 2022, bordering Scottsdale and Phoenix and gave it a new life as Brody’s Italian in April 2024.

Driven by community and consistency, Brody’s Italian is the quintessential destination for Italian cuisine. The menu offers its infamous non-breaded Chicken Parmesan, piping hot lasagna, seafood dishes, a variety of pizzas, fresh homemade pastas, and plenty of desserts and craft cocktails.

Brody remains anchored by a profound sense of philanthropy passed down by his late father, Jamie Brody. In honor of his father’s legacy, he champions causes close to his heart to serve his community. His father also taught him a valuable lesson to take care of the people who take care of him, fostering invaluable relationships among his staff, patrons and the broader community. Brody’s Italian is located at 10810 N. Tatum Blvd. in Phoenix. 

Sandra Van Deraa

Portfolio: Salt + Lime Modern Mexican Grill

Owner of the Salt + Lime Modern Mexican Grill Sandra Van Deraa is a bold force in the culinary world that also uplifts the local community.

What began in 2014, as a single location in Scottsdale, has grown into a flourishing culinary destination with a fresh take on Modern Mexican cuisine. The restaurant continues to expand as it recently opened its second location in Cave Creek, and a third location is set to open in Arcadia sometime this Summer.

Driven by her deep commitment to giving back, Van Deraa also initiated the “Chips for Charity” program, where a portion of the proceeds from every order of chips and salsa is donated to a different local charity each month. Van Deraa uses her restaurant to not only serve delicious food and margaritas, but also to build meaningful connections and make a lasting difference in the community. saltandlimeaz.com.

Carolyn Vangelos

Portfolio: Twin Peaks

Twin Peaks, known for it made-from-scratch food, draft beer and of course the Twin Peaks Girls, brings many different owners into its franchise opportunity. Carolyn Vangelos is one of those franchisees, buying into her first Twin Peaks restaurant with her husband, Andrew Bayless, and co-owner, Jay Schneider, in 2012.

The husband-and-wife team has worked together for more than 20 years and owns five Twin Peaks restaurants in the Phoenix, AZ area. Vangelos started working with franchises in 2006 when her operations company, BMG, was recruited to work with the franchisor for Buffalo Wild Wings in the Phoenix market. They worked for over five years developing five locations of the Buffalo Wild Wings brand in The Valley. They worked closely with corporate Buffalo Wild Wings as well as the other local franchise groups to promote the brand and improve operations through what turned out to be a difficult financial time for both Arizona and the rest of the country. S

Still committed to the growth of the brand, they opened two locations and continued control of operations until 2011, when they parted with the local franchise group to pursue other avenues. Through research, partnership and the creation of her franchise group, AZ Peaks, she began the partnership with Twin Peaks. She leads with simple guiding principles: respect, excellence, loyalty, hospitality, an adventurous attitude and being experts in what they do inside and outside our four walls each day. 

Chef Rocco Pezzano

Portfolio: Sfizio Modern Italian Kitchen

Chef Rocco Pezzano is a seasoned restaurateur and the driving force behind Sfizio Modern Italian Kitchen in north Phoenix. Born and raised in Calabria, Italy, Chef Pezzano’s culinary journey began at the age of 18, working in his family’s bakery and pizzeria. At 23, he relocated to the U.S., bringing with him a deep passion for authentic Italian cuisine. In 1986, Pezzano opened his first restaurant, “That’s Italian,” in Phoenix, followed by “Caffe Italy” in Scottsdale.

After several successful ventures, he stepped away from the industry to spend more time with his family. However, inspired by his son Marco’s desire to return to the restaurant business, Pezzano and his family reopened Sfizio Modern Italian Kitchen in 2021. At Sfizio, Chef Pezzano emphasizes a scratch-kitchen approach, crafting handmade pasta, sauces and bread daily. The menu features traditional Italian dishes with a modern twist, utilizing imported ingredients from his hometown region. The restaurant’s name, “Sfizio,” translates to “a craving you don’t need but want,” reflecting Pezzano’s commitment to delivering exceptional dining experiences.