SCOTTSDALE (AZFamily) — One of metro Phoenix’s most recognizable chefs says Arizona’s food scene is evolving into a culinary destination, fueled by a surge of new restaurant concepts, chefs and friendly competition across the Valley.
Chef Joey Maggiore — known for building multiple restaurant brands — said the current moment feels like a renaissance for food creation, with chefs and restaurant groups pushing beyond traditional categories and chasing new experiences for diners.
“I’m just a guy that likes to cook,” Maggiore told AZ Family’s Desert Table.
Maggiore said his father, Tomaso Maggiore, helped shape Arizona’s restaurant landscape after opening Tomaso’s in 1977.
“I grew up in his kitchens,” Maggiore said, adding that he watched “passion turn into a legacy.”
Chef Joey Maggiore(AZ Family)
Maggiore’s Valley portfolio now includes concepts such as The Italiano, along with The Mexicano, The Sicilian Butcher, Hash Kitchen, The Delicatessen and others. He said his restaurant group currently has 23 restaurants across six concepts, with more in the pipeline.
Looking back, Maggiore said Arizona didn’t always have a robust culinary scene, but has long been a melting pot for food as people moved in from other states.
“Back then … they had to be good to get the dollar,” he said. “Now you even have to be better than that because so many restaurants are coming to the Valley.”
Maggiore said while new out-of-state arrivals can spark initial concern among local chefs, the competition is ultimately beneficial.
“It’s a friendly competition where you want to be the best,” he said. “And I think it’s bringing our food scene way better.”
The Italiano(AZ Family)
For Maggiore, The Italiano is personal — and central to his group’s identity. He described it as his “new version” of Tomaso’s, saying he wanted to continue creating the kind of moments his father’s restaurant delivered for decades.
He also sees a broader shift in what restaurants are trying to be in Arizona, with more creators treating concepts like art.
“Restaurant guys, we’re artists,” Maggiore said. “We want to create the next cool concept.”
Asked to define Arizona’s food story, Maggiore said it’s still being written — built on the groundwork laid by creators before him, including his father, who helped shape the Valley’s early culinary identity.
“I think the story is evolving every day and I think we’re becoming our own culinary destination,” he said, adding that Phoenix’s growth and community support could help the region compete with long-established food capitals.
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