Chef Joey Maggiore on Building Restaurant Brands That People Talk About
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Chef Joey Maggiore on Building Restaurant Brands That People Talk About
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In this episode of Pitch and Tell, Robyn Patterson sits down with one of Arizona’s most recognized restaurateurs, Chef Joey Maggiore.
From growing up in the kitchen under his father to building concepts like Hash Kitchen, The Sicilian Butcher, and The Mexicano, Joey shares what it really takes to create restaurants that stand out, and stay relevant.
This conversation goes beyond food. It’s about branding, media, and how to give people something worth talking about.
Chef Joey breaks down:
How PR and media exposure changed the trajectory of his career
Why “giving people something to talk about” is the key to growth
Lessons learned from failed concepts and pivots
The role of influencers and social media in today’s restaurant industry
How he builds experiences—not just menus—that drive demand
His approach to personal brand vs. business brand
If you’re a business owner, operator, or building a brand in a crowded market, this episode is a case study in how to cut through the noise.
Follow Mack Media Relations: @mackmediarelations
Follow Robyn Patterson: @robynmpat
Follow Chef Joey: @chefjoeymaggiore