\u201cI\u2019m just a guy that likes to cook,\u201d Maggiore told AZ Family\u2019s Desert Table<\/a>. <\/p>\n Maggiore said his father, Tomaso Maggiore, helped shape Arizona\u2019s restaurant landscape after opening Tomaso\u2019s<\/a> in 1977.<\/p>\n \u201cI grew up in his kitchens,\u201d Maggiore said, adding that he watched \u201cpassion turn into a legacy.\u201d<\/p>\n Maggiore\u2019s 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.<\/p>\n Looking back, Maggiore said Arizona didn\u2019t always have a robust culinary scene, but has long been a melting pot for food as people moved in from other states.<\/p>\n \u201cBack then \u2026 they had to be good to get the dollar,\u201d he said. \u201cNow you even have to be better than that because so many restaurants are coming to the Valley.\u201d<\/p>\n Maggiore said while new out-of-state arrivals can spark initial concern among local chefs, the competition is ultimately beneficial.<\/p>\n \u201cIt\u2019s a friendly competition where you want to be the best,\u201d he said. \u201cAnd I think it\u2019s bringing our food scene way better.\u201d<\/p>\n For Maggiore, The Italiano is personal \u2014 and central to his group\u2019s identity. He described it as his \u201cnew version\u201d of Tomaso\u2019s, saying he wanted to continue creating the kind of moments his father\u2019s restaurant delivered for decades.<\/p>\n He also sees a broader shift in what restaurants are trying to be in Arizona, with more creators treating concepts like art.<\/p>\n \u201cRestaurant guys, we\u2019re artists,\u201d Maggiore said. \u201cWe want to create the next cool concept.\u201d<\/p>\n Asked to define Arizona\u2019s food story, Maggiore said it\u2019s still being written \u2014 built on the groundwork laid by creators before him, including his father, who helped shape the Valley\u2019s early culinary identity. <\/p>\n \u201cI think the story is evolving every day and I think we\u2019re becoming our own culinary destination,\u201d he said, adding that Phoenix\u2019s growth and community support could help the region compete with long-established food capitals.<\/p>\n See a spelling or grammatical error in our story? Please click here to report it<\/a>.<\/p>\n![\"Chef](\"https:\/\/www.europesays.com\/us\/wp-content\/uploads\/2026\/07\/3C4NKPH7NZGX7ID4JO4OPRR5FU.png\")
Chef Joey Maggiore(AZ Family)<\/p>\n![\"The](\"https:\/\/www.europesays.com\/us\/wp-content\/uploads\/2026\/07\/UANXCCY7AJAPVB2RSPVUALSCZ4.png\")
The Italiano(AZ Family)<\/p>\n