Joey Maggiore is the executive chef, hospitality visionary and entrepreneur behind family-owned The Maggiore Group. Father-and-son team, ChefJoey Maggiore and culinary legend Tomaso Maggiore have conceptualized successful restaurants in Phoenix and San Diego, from Italian fine dining to a creative brunchery and build-your-own Bloody Mary bar. Italian institution Tomaso’s Italian Restaurant was established in 1977 on the Camelback Corridor where six-year-old Joey started to learn and develop a talent in the kitchen. It was Tomaso’s Italian Restaurant that ignited Joey’s culinary career and led to the growth of the family business. Joey brings a fresh perspective to The Maggiore Group, balancing his father’s authentic Italian cuisine with his latest creations, Hash Kitchen, Creative Breakfast & Bar in Scottsdale and The Sicilian Butcher.
Hash Kitchen’s chef-driven menu delivers re-imagined and remixed brunch fare seven days a week, featuring not-your-average morning meals including hashes, donuts, waffles, pancakes, French toasts, eggs benedict, scramblers and frittatas. The eater-tainment continues with a build-your-own Bloody Mary centerpiece with house-infused vodkas, made-from-scratch Bloody Mary mixes, and endless showstopper toppings such as fried raviolis, beef jerky, oysters, cheeseburger sliders and more.
The Sicilian Butcher, Craft Meatballs and Charcuterie Bar, combines skilled butchery and creative chefery at a modern-casual restaurant for a choose-your-own-meatball and build-your-own charcuterie board experience complete with hand-rolled meatballs with saucy attitude, fresh-made pastas and Italian butcher-style meats.