A Taste of AZ

In this episode, we're coming to you live from PeddlerCon 2026, the annual foodservice expo from Peddler's Son bringing together chefs, restaurants, food producers, vendors, and some of the best food and beverage brands in the industry.

Throughout the day, we sat down with people from across Arizona's hospitality community to talk about their businesses, their food, and what it actually takes behind the scenes to keep this industry moving. One thing that came up again and again was relationships. From longtime Peddler's Son partners to growing local brands relying on them to get products into restaurants, hotels, and resorts, these conversations offer a unique look at an important side of the restaurant industry most diners never get to see. Pasted text

This episode is brought to you by our friends at Peddler's Son. Family owned and serving Arizona for more than 30 years, Peddler's Son helps restaurants and foodservice businesses source everything from fresh produce and proteins to dairy, specialty products, grocery items, packaging, and more. A huge thank you to the Peddler's Son team for inviting us to PeddlerCon and supporting Arizona's culinary community.

In this episode, we sit down with Dana Dumas, founder and CEO of SugarJam The Southern Kitchen and Soul Fire Tacos, to talk about the 15-year journey from selling cookies at farmers markets to building multiple restaurant concepts in Scottsdale.

Dana shares the pivots that shaped her business, from learning how to market her first brick-and-mortar and growing a massive catering operation to navigating COVID and eventually realizing that brunch was the future of SugarJam. We also get into the importance of knowing your numbers, building systems, empowering your team, and why successful businesses have to continually evolve.

Whether you're a restaurant owner, entrepreneur, or someone with an idea you've been thinking about pursuing, Dana's story is packed with lessons learned from actually doing the work. It's a great reminder that scaling isn't always about opening more locations. Sometimes it's simply about taking the next step, learning, adapting, and building something that lasts.

A taco board with 65,339 possible combinations might tell you everything you need to know about Wayward.

We sat down with cocktail aficionado Kyla Hein and Executive Chef CJ Kahley to talk about the food, drinks, and stories behind their Old Town Scottsdale restaurant. From massive short rib and kan-kan pork taco boards to cocktails inspired by travel, cultures, and unexpected flavors, Wayward is all about taking something familiar and sending it in a completely different direction.

We also get into CJ and Kyla's paths through the Arizona hospitality scene, the idea of "redefined familiarity," creating experiences people actually remember, and why they believe Wayward should be a place for everyone.

In this episode, we sit down with chef and restaurateur TJ Culp of Restaurant Progress, Sottise, and Sidewinder to talk about the journey from a young cook figuring it out to building some of Phoenix's most recognizable independent restaurants.

TJ shares how years of working in kitchens, opening restaurants, and even helping fix a struggling concept gave him the education he needed to eventually bet on himself. We get into the early Restaurant Progress pop-up dinners in his apartment, building the original 700-square-foot restaurant with limited resources, and the lessons that came from nearly a decade of ownership.

Whether you're in the restaurant industry, building a business, or simply interested in what goes into creating a restaurant that lasts, TJ's story is a reminder that experience comes from doing the work, making mistakes, and continuing to evolve.

In this episode, we sit down with Michela Ricci and Koral Casillas, co-founders of Monsoon Market and Strip Mall, to talk about building businesses rooted in creativity, community, and supporting local.

What started as an idea for a neighborhood market where people could discover local products has grown into something much bigger. We talk about the evolution of Monsoon Market, their return to the coffee world with Strip Mall, their unconventional approach to branding, natural wine, and why showing up for other local businesses has been such an important part of their growth.

This conversation is a great reminder that you don't need a perfect plan, a huge budget, or even a perfectly polished space to build something people connect with. Sometimes you start with what you have, stay true to what matters to you, and let the business evolve from there.

In this episode, we sit down with Valentina Huerta and Chef Gian Franco Brugaletta of Mixela to talk about the experiences, cultures, and relationships that shaped one of Phoenix's most unique restaurants. Their journey stretches from Mexico and Venezuela to Italy, France, Monaco, and eventually Arizona, and those influences come together throughout Mixela's constantly evolving menu.

We talk about their original restaurant, Nona, the transition to Mixela, and why they don't feel the need to put their food into one specific box. From ceviche and sashimi to pasta, seasonal ingredients, mezcal, and dishes inspired by whatever is available at the moment, the menu is essentially Gian Franco's culinary résumé.

Mixela is a restaurant built around curiosity, creativity, and a lifetime of experiences. Tune in to hear how Valentina and Gian Franco turned their travels, memories, and love of hospitality into something completely their own.

In this episode, we sit down with Tandy Peterson, chef and founder of Tandy's Cafe and Embers Chocolate, to talk about her journey from growing up around agriculture in Wyoming to working in some of Arizona's best kitchens and eventually building a restaurant and chocolate company of her own.

Tandy takes us inside the surprisingly complex world of chocolate, from cacao fermentation and different origins to making drinking chocolate from scratch. We also talk about her years working with Kevin Binkley, what she learned in the resort world at The Phoenician, and how those experiences shaped Tandy's into a place built around approachable food, great ingredients, chocolate, coffee and community.

Whether you're fascinated by chocolate, love discovering great local restaurants, or simply appreciate hearing how a chef turns years of experience into something uniquely their own, Tandy's story has a little bit of everything. Tune in to hear how a lifelong love of cooking, a fascination with cacao and an unexpected opportunity came together to create one of Phoenix's most interesting new dining experiences.

In this episode, we sit down with Travis Taylor from Caldwell County BBQ to talk about the craft, tradition, and growth behind one of Arizona's standout barbecue brands. Travis shares what goes into cooking Central Texas-style barbecue over nothing but wood fire, why brisket is still king, and how the team stays focused on quality as they continue to expand.

We also get into the story behind the original Gilbert location, house-made sausage, mesquite smoke, and the creative ways Caldwell County uses everything from brisket trimmings to beef tallow.

Whether you're a barbecue fanatic or just curious about what separates good barbecue from great barbecue, this episode is a behind-the-scenes look at the patience, detail, and passion that go into doing it right.

In this episode, we sit down with legendary Arizona Chef Janos Wilder to explore a career that has helped shape Arizona's culinary identity for more than four decades. From cooking professionally as a teenager to earning the 2000 James Beard Award for Best Chef: Southwest, Janos shares the experiences, philosophies, and relationships that have guided his remarkable journey.

We dive into the lessons he learned in France, why hospitality should always make people feel welcome instead of intimidated, and how his passion for local ingredients ultimately led him to become one of the pioneers of Arizona's regional cuisine. Janos also shares the story behind Tucson becoming the first UNESCO City of Gastronomy in the United States and why preserving the region's native ingredients is about much more than food.

Today, Studio Janos is the culmination of everything he's learned throughout his career. With intimate multi-course dinners centered around Southern Arizona's history, agriculture, and culture, every meal becomes an immersive experience that connects guests to the flavors and stories of the Sonoran Desert in a way few chefs can.

Whether you're passionate about food, fascinated by Arizona's culinary history, or simply appreciate hearing from someone who has dedicated a lifetime to mastering their craft, this conversation is filled with wisdom, perspective, and inspiration. It's a reminder that the greatest chefs don't just cook great meals. They help tell the story of a place, preserve its traditions, and inspire future generations to build upon them.

In this episode, we sit down with Chef Bret Shapiro, founder of Paradise Valley Burger Company, to talk about the journey from washing dishes at 15 years old to building one of Arizona's most beloved burger restaurants. Bret shares how a passion for food, years of grinding in local kitchens, and an unwavering belief in his vision helped turn a tiny burger shop into a Valley favorite that's earned national attention.

We also dive into the story behind the iconic Burger Brûlée, what it was really like filming with Guy Fieri on Diners, Drive-Ins and Dives, and why that opportunity completely changed the trajectory of the business. Bret opens up about the highs and lows of restaurant ownership, why perseverance matters more than talent, and how staying true to your own style is often the biggest advantage you can have.

The conversation also looks ahead to Bret's next chapter as he shares his plans for Pizzeria Vendetta, his obsession with dough fermentation, and why he's chasing the perfect New Jersey-style pizza. Along the way, we talk burgers, pizza, Arizona's restaurant scene, and what it really takes to build something that lasts.

Whether you're a burger lover, an aspiring restaurateur, or someone chasing a dream of your own, Bret's story is filled with grit, creativity, and hard-earned lessons. This conversation is a reminder that great businesses aren't built overnight. They're built through persistence, constant improvement, and a willingness to bet on yourself long before anyone else does. Tune in to hear how one great burger became the foundation for an Arizona success story.