FOOD & BEVERAGE

FOOD & BEVERAGE INNOVATOR

HEINRICH STASIUK

BASED OUT OF Southern California, Wild Thyme Restaurant Group is a collection of award-winning restaurants founded by Heinrich Stasiuk in 2008. As a graduate of the prestigious Modul University in Vienna with a background in accounting, he has grown the company from one brick-and-mortar location to now 30 food and beverage operations. Concepts within the franchise include Shorebird (Newport Beach, Sedona, Palm Springs and San Diego), Stagecoach Country Roadhouse (Sedona), Jay Bird’s Nashville Hot Chicken (eight locations with 20 more in the pipeline), and Molé (Sedona and Palm Springs).

What does it mean to be an innovator to you?

To make a difference in the restaurant scene and to continue providing outstanding food, beverage and service. I like to do things differently and what has never been done before while pushing the boundaries as far as possible. Being an innovator to me means to always do things the right way and to never take shortcuts, even if it means taking higher risks. Surround yourself with people who are highly passionate about their work and always collaborate with the best talents out there. •

www.wildthymegroup.com, @heinrichstasiuk

HEINRICH’S PICKS

WHO AND WHAT INSPIRES HIM

ROBERTO MADRID Wild Thyme Group Corporate Executive Chef A native of Northern Mexico, Chef Roberto Madrid has spent decades crafting unexpected and delectable recipes of Latin American and Asian fusion cuisine that feature distinct tastes from around the world using locally-grown produce. Before joining Wild Thyme Group as corporate executive chef, Madrid served as executive chef at The Westin Kierland Resort & Spa and Hyatt Regency Scottsdale Resort at Gainey Ranch in addition to working with some of Scottsdale’s finest chefs. @robemad

ANTONIO “TONI” GORDILLO Wild Thyme Group Corporate Executive Chef Raised in Phoenix, Chef Toni Gordillo has worked within the food and beverage industry for 19 years, including for the likes of Marriott, Hilton, LGO Hospitality, Houston’s and now Wild Thyme Group, where he has helped open over 20 of the group’s locations across the western U.S. and in St. Maarten. Chef Gordillo has also hosted the Children’s Health Orlando Golf Tournament for four consecutive years and has appeared on numerous TV cooking segments and is featured in two cookbooks. @cheftoniwildthyme

MOSCATO ITALIAN RESTAURANT Owners Salvatore Moscato and Jenny Robbins bring authentic and homemade Italian cuisine in an elegant setting to the heart of Camp Verde. www.moscatoazcom.wordpress.com, @moscato_ristorante_italiano

ROBERTO MADRID

ANTONIO “TONI” GORDILLO Michael Franco ,

JAY BOGSINSKE Wild Thyme Group Director of Culinary In his role at Wild Thyme Restaurant Group, Chef Bogsinske has created menus and facilitated the launches of Sedona-based restaurants including Jay Bird’s Chicken, Shorebird, Molé Sedona, Stagecoach Country Roadhouse as well as Kai Modern Japanese Bistro in Huntington Beach, Calif. His vast experience also includes such well-known Valley eateries as The Phoenician, St. Francis, Chelsea’s Kitchen, Zinc Bistro and more. @chef_jay_b MELISSA REIN LIVELY The Brand Consortium Public Relations (TBCPR) With 15 years of experience, Founder and CEO Melissa Lively of TBCPR has been instrumental in developing and executing some of the largest and most successful publicity campaigns for a wide range of lifestyle, real estate, luxury, hospitality and entertainment companies and brands in Arizona, across the West Coast and in the UK. TBCPR is a collective of integrated public relations, strategic marketing communications, brand strategy, social media and event design services all under one roof. www.thebrandconsortium.com, @melissareinlively