EPISODE · Apr 20, 2026 · 21 MIN
Chef Joey Maggiore on Building Restaurant Brands That People Talk About
from Pitch & Tell · host Robyn Patterson
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 careerWhy “giving people something to talk about” is the key to growthLessons learned from failed concepts and pivotsThe role of influencers and social media in today’s restaurant industryHow he builds experiences—not just menus—that drive demandHis approach to personal brand vs. business brandIf 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: @mackmediarelationsFollow Robyn Patterson: @robynmpatFollow Chef Joey: @chefjoeymaggiore
What this episode covers
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: H...
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Chef Joey Maggiore on Building Restaurant Brands That People Talk About
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