Tom Kaufman was in his mid-20s when he was visiting his parents in his home state of Michigan. At the time, he had accumulated about two years’ worth of college credits and was working as a server in a nice restaurant.
His best friend was in law school. Another good friend had a prestigious job with IBM. So, when his best friend’s mom—who was like a second mother to him—asked what he was up to, Kaufman felt his job paled in comparison.
“I’m just a waiter,” Kaufman recalls of his response. “She stopped me, did the time-out sign, pointed at me, and said, ‘You are not just a waiter. I’ve seen you in action. Don’t you ever say that again.’”
This revealed to Kaufman a calling that he hadn’t considered until those words.
“From that moment on, it was like, wow, this is what I’m going to do. I’m not going to be embarrassed by it. I try to do that when mentoring my staff … be proud of being in hospitality. You can make someone’s day or evening,” Kaufman says. “You never know when a phrase will change your life.”
But not only did it do just that for the founder of Kaufman Hospitality—with the more than 20 successful restaurants Kaufman has opened over the last three decades, the hospitality veteran has changed the lives of countless Valley diners who have come to love his establishments and choose them as spots to celebrate, relax over a glass of wine, and hang out with friends or even make new ones.
Kaufman’s restaurants serve as more than places to eat good food. His passion and gift for creating welcoming spaces with impeccable service create communities in ways that are not common in the industry.
For example, Kaufman talks about the day of The Big Game in football as usually being an early closure day at The Living Room, since it's typically a slow day. But this year, he decided to put the game on at his wine bar, and a steady crowd kept them busy and open.
“I was surprised. People just wanted a gathering place,” Kaufman says. “We throw a party every day, and people come to relax and have a good time.”
Kaufman calls DC Ranch home personally, as well as professionally, with his restaurants Elvira's DC Ranch, Tomu-San Sushi, The Peacock, and The Living Room setting up shop there. He rides his Vespa to work and is able to be hands-on with his establishments.
“It makes sense to have your finger on the pulse of a place, the energy in the kitchen, the quality of the food coming out …,” Kaufman says. “And absolutely, there is a synergy among the restaurants and the community.”
The list of restaurants Kaufman has launched reads like a Who’s Who of dining, starting with his first, Rancho Pinot, which he opened in 1993, and gems like Restaurant Hapa, Humble Pie, Rock Lobster, and Sea & Smoke. The same A-list status can be applied to former employees-turned-restaurateurs, including Pavle Milic and James Beard Award-winning chef Charleen Badman, owners of the much-lauded FnB.
The catalyst for forming his own hospitality group was rooted not only in achieving success for himself, but also for everyone who ever joined his team. Making this kind of investment has paid off for the Valley dining scene overall.
“There are a lot of good people who work for me, and they don’t want a glass ceiling. Mentoring is part of it for sure,” says Kaufman, who talks about a current employee who shows this kind of promise. “I hope one day he’ll open his own restaurant or take over mine.”
Originally from Grand Blanc, a suburb of Flint, Michigan, Kaufman first arrived in Arizona in 1973 to attend Arizona State University, where he would eventually earn a degree in marketing.
He moved around over the next several years, but hospitality was always the constant. He shored up his professional industry experience with an advanced sommelier degree from the Court of Master Sommeliers and used that in prestigious positions that included work as a sommelier at Hotel Bel-Air.
He also learned from professionals along the way, incorporating their skills and approach to customer service into his special and unique style. He recalls his favorite server from back home, named Hazel, who “knew my birthday and favorite dessert.” And while working at a fancy restaurant during his time at Michigan State University, there was a fellow waiter named Richard who had a way of connecting with guests and providing rare, elevated service.
“This guy was good. He moved with such grace,” Kaufman says. “I watched him. I learned a lot from him.”
At 71, and with more than 45 years of industry experience, Kaufman embraces the value and responsibility of guiding and nurturing every team member who walks through his doors. The way he sees it, investing in his people, restaurants, and community results in growth that benefits everyone.
“I love it. Hospitality fills me up,” Kaufman says. “When the restaurant is full, people are having a good time, it’s gratifying. This is the motivation.”
“You never know when a phrase will change your life,” Kaufman says.
"There are a lot of good people who work for me, and they don’t want a glass ceiling. Mentoring is part of it for sure,” Kaufman says.