In true PVCL fashion, every month we play a round of 21 Questions with an esteemed Valley chef. For our Kids Issue, we’re celebrating a guy who’s all about family, flavor, and living la dolce vita- one Negroni and Carnitas Hash at a time.
Meet Chef Joey Maggiore: the bold, bigger-than-life brunch boss behind concepts like Hash Kitchen, The Sicilian Butcher, The Italiano, and more. He’s a born entertainer, a father of three, and a second-generation restaurateur keeping his legendary family’s culinary flame burning.
1. First food memory…
My Nonna Serena and my father Tomaso in Sicily, at 9 years old, made a Sicilian Eggplant that they had just picked from the garden. They made Alla Norma with braised eggplant, San Marzano tomato, dried ricotta and basil. They created all of it on the farm, with a glass of red wine, and I saw my dad’s laughter while my grandmother made the dish.
2. What’s the biggest lesson you learned from your dad, Tomaso?
Hard work, relationships, amazing food, and you’re only as good as the last meal you cooked. Make your guest fall in love with you, your restaurant, and do good by them.
3. What's one thing your mama instilled in you?
She taught me to work hard and be a good human. Treat your employees with respect and never forget where you came from.
4. What was dinner like at your house growing up?
House? You mean at the restaurant, right? Every meal was at my parents’ restaurants. My sister and I would be planted at a table and given a crazy meal, then fall asleep on the booths while they worked.
5. When did you first know you wanted to cook for a living?
Age 13 at Tomaso’s in Phoenix. I’d spend the night with my dad at work and watch him bring dishes to the table. People’s eyes would light up… it was like watching a rock star. I had to do it.
6. What’s one dish that will always be on your menu?
Spaghetti Picchio Pacchiu. It reminds me of Sicily, my childhood, and my father in one bite. Roasted garlic, heirloom tomato, basil… it’s simplicity at its finest, with memories that make the dish come alive.
7. What do your kids think you do for a living?
They think I hang out by the beach and have a money tree. In reality, I’m underpaid and overworked, but I do what I love.
8. How have your kids changed the way you approach work and life?
They taught me to love, and that there’s more to life than working seven days a week. They taught me to enjoy the moments and not race through them.
9. Go-to drink when you’re off the clock?
Negroni, Joey style. Navy strength Plymouth gin, Campari, sweet vermouth, and a big cube. But wait… add more Campari.
10. Describe your personality in 3 words.
Charismatic, flashy, and innovative: the Italian Stallion.
11. How do you keep the creativity flowing across so many concepts?
Passion and love for my brand make me want to be the best of the best.
12. Dream dinner party… 4 guests, dead or alive…
My father Tomaso, Sofia Loren, my wife Cristina, and Clint Eastwood.
13. Favorite recipe in your Brunch King book?
The Carnitas Hash.
14. What’s your guilty pleasure food when no one’s watching?
After work I eat Grape Nuts and a fresh banana.
15. Hobbies outside cooking, eating, and entertaining?
Fishing and gardening. And then there’s craps, but we don’t talk about that.
16. What’s your proudest dad moment so far?
The day each of my kids were born.
17. What’s on your bucket list?
Taking six months off, traveling through Italy with wine in one hand and a cannoli in the other.
18. What’s something you wish people understood better about the restaurant business?
It’s not as easy as it looks. It takes hard work, dedication, and a sh*t ton of passion.
19. Which Maggiore concept best reflects your personality?
The Italiano for sure. It goes to the root of my Italian heritage. Spectacular food, vibrant and sexy interior, and it’s across the street from where my father is buried.
20. What’s one tradition from your childhood you’re passing on to your own kids?
Sundays are family days. We cook, eat, and hang out together. Also, the Feast of the Seven Fishes.
21. You and Cristina have built a life, a family, and a restaurant empire together. How has your love story shaped everything you’ve built?
My sister Melissa introduced us in San Diego 26 years ago. We went on a date, and Cristina fell in love immediately. Just kidding… I fell in love, and it’s been that way ever since. We do it all together. We built our dreams as one. Not many people can say that.
maggioregroup.com
IG @chefjoeymaggiore