Maggiano’s Executive Chefs

At Maggiano’s our guests come first. That attitude and delivery begins in our kitchens, where everything is scratch-made and truly authentic. We are admittedly biased, but we believe our Executive Chefs, who bring the Italian-American spirit to life every day, are the best in the business. They coach and lead their teams, delight our guests, and manage their kitchens with unparalleled skills.

Kansas

Randy Wheeler

Chef Randy Wheeler started his journey with Maggiano's 12 years ago at our Nashville location. He grew up watching his family cook with ingredients and flavors that were inspired by his grandparents who were from the Czech Republic. His love for cooking grew when he went to college and he and his friends would take turns cooking for each other. His favorite thing about working for Maggiano's is continuously learning something new, how every shift is different, and our ability to go outside of the normal menu to help with special needs and banquet functions. Chef Wheeler’s memorable experience with Maggiano's was when he was in Nashville, at a summer holiday teammate outing where they would get together, rent canoes, and spend the day floating the river together.

Texas

Tim McFadden
Tim McFadden, Baybrook, Friendswood

Tim’s love for food came from being raised in a large Catholic family in a small farm town in southwestern Minnesota. After earning history degrees from the University of Minnesota, Tim returned to his first passion. Today Chef Tim is proud to oversee our scratch kitchen and happy to customize your dish to accommodate any allergy or personal taste.  

Nevada

Robert Sanchez
Robert Sanchez, Summerlin, Las Vegas

Chef Robert Sanchez first joined Maggiano’s in 2012.  Robert and his scratch kitchen team are proud to use the finest, authentic ingredients to create classic Italian recipes that are delicious and will never leave you feeling hungry.  Should you want to customize your dish to accommodate allergies or any personal taste, just ask, Chef Robert and his team will be happy to accommodate you.    

Texas

Danny Gonzalez
Danny Gonzalez, Memorial City, Houston

Executive Chef Daniel Gonzales knew he was meant to be a chef the day he came home from school and his father asked why every meal he made was a feast instead of a snack.
Chef Daniel believes cooking an Italian meal is like creating music, each ingredient an instrument, and he’s happy to customize your dish to accommodate allergies or personal taste.
 

New York

Eric Brittin

Inspired by delicious dishes like crab and fresh pasta from his grandmother’s kitchen in South Jersey, Chef Eric was formally trained at the Academy of Culinary Arts in Mays Landing, NJ. Today Chef Eric is proud to oversee our scratch kitchen and happy to customize your dish to accommodate any allergy or personal taste.

Virginia

Manny Duron

Chef Manny is a pretty long way from his hometown of Aguascalientes, Mexico, but he enjoys working with people of different backgrounds, and the diversity of the people he works with and cooks for at Maggiano's. A part of the Maggiano’s family since 1991, Chef Manny says hands down, his favorite dish is the Beef Medallions. Originally Chef Manny fell in love with cooking because of his love for food and the patience to play with different flavors, and continues to stay intrigued by developing new generations of chefs, cooks, and teammates with those same values. Along with bonding with his co-workers, he loves to get to know the members and hosts of various celebrations at his restaurant and being a part of their special days.  

California

Enrique Martinez

Immigrating from Jalisco, Mexico in the 1990’s, Enrique Martinez found work as a dishwasher in LA kitchens. Today Enrique and his wife are the proud parents of a Marine and member of the LAPD, and Chef Enrique is a culinary expert, proud to oversee our scratch kitchen and happy to customize your dish to accommodate any allergy or personal taste.  

Wisconsin

Joel Johnson

A grandson of Italian immigrants, Joel would rush home from grade school to watch “The Frugal Gourmet” on television as his grandmother cooked. Trained at culinary school in Joliet, Illinois, Chef Joel is proud to oversee our scratch kitchen and is happy to customize your dish to accommodate either allergy or personal taste.  

District of Columbia

Matt Delano

Chef Matt Delano first joined Maggiano’s in 2008.  Matt and his scratch kitchen team are proud to use the finest, authentic ingredients to create classic Italian recipes that are delicious and will never leave you feeling hungry.  Should you want to customize your dish to accommodate allergies or any personal taste, just ask, Chef Matt and his team will be happy to accommodate you.    

Illinois

Horacio Nava

Chef Horacio’s love of made-from-scratch Italian Cuisine was inspired by his mother Niestra and grandmother Ernestina in Mexico City. Using fresh mozzarella, pasta, tomato, basil and garlic, they created dishes that fired his desire to become a chef. His scratch-cooking-passion led him to Maggiano’s where he’s happiest when guests are savoring a meal from the menu or something specially made due to dietary restrictions.

Michigan

Ryan Bedell
Ryan Bedell, Big Beaver Rd, Troy

Growing up in inner city Kansas City, Ryan was a three-sport athletic star who relied on his talent and work ethic to succeed in circumstances that would challenge a lesser young man. Today Chef Ryan is proud to oversee our scratch kitchen and happy to customize your dish to accommodate any allergy or personal taste.  

Florida

Delfino Netto
Delfino Netto, Westshore Plaza, Tampa

As a child growing up in Cascavel, Brazil, Delfino learned to cook watching his Grandma Anna prepare Italian dishes like chicken cacciatore and homemade potato gnocchi. Today Chef Delfino is married to his own Anna and proud to oversee our scratch kitchen and happy to customize your dish to accommodate any allergy or personal taste

Illinois

Steven Crane

When Steve was ten, his dad opened the Queen of the Sea seafood restaurant in Niles, IL, igniting Steve’s passion for cooking.  Steve would follow in his dad’s footsteps and open two of his own restaurants. Today, Chef Steve is proud to oversee our scratch kitchen and happy to customize your dish to accommodate any allergy or personal taste.  

Arizona

Jenna Henke

Chef Jenna, a graduate of Le Cordon Bleu Institute of Culinary Arts, was born and raised in Texas. One of four kids, she was instilled with a sense of southern hospitality, to be generous and accommodating to guests. Today Chef Jenna is proud to oversee our scratch kitchen and customize your dish to accommodate any allergy or personal taste.

Illinois

Zakh Holston

Chef Zakh’s first cooking experience was as a five-year-old helping his mom make pancakes for 150 children at a YMCA camp in Yankee Springs, MI. A graduate of IUP Academy of Culinary Arts, Chef Zakh is proud to oversee our scratch kitchen and happy to customize your dish to accommodate any allergy or personal taste. 

California

Matt Dailey

Matt is a native of Indianapolis, IN and graduated from the Culinary Institute of America in Hyde Park, NY.  He began his career with Maggiano’s in 2010, and had his heart set on being a chef from a young age. Before attending the Culinary Institute of America, Matt learned how to cook through reading countless cookbooks and taking as many culinary-related classes in school as possible. It was his one and only option for a career. His favorite Maggiano’s dish is Chicken Francese, and the aspect of the job he loves the most is working with a group of passionate individuals that are focused on delivering exceptional guest and teammate experiences. Matt's most memorable Maggiano’s experience was a special one. He turned his store into a Hawaiian-themed restaurant to host a dinner for Make-a-Wish for a little girl who was going to Hawaii to learn to surf- complete with staff dressed in tropical shirts and tables covered with flower petals.

Texas

Adam Williams
Adam Williams, The Rim, San Antonio

Raised in Birmingham, AL, Adam first learned to cook helping prepare Thanksgiving dinner for his large Catholic family. A graduate of Gwinnet Culinary School, Chef Adam created our best-selling Pesto Perlini pasta. Chef Adam is proud to oversee our scratch kitchen and happy to customize your dish to accommodate any allergy or personal taste.  

Missouri

Jason Jones

Raised on West Bruno Street in Richmond Heights, Chef Jason was inspired to cook by his grandmother and today imparts his love of cooking to his two young sons, who try dishes as diverse as sushi, ceviche and gooey butter cake. Chef Jason is proud to oversee our scratch kitchen and happy to customize your dish to accommodate any allergy or personal taste.

Virginia

Michael Rosenhoover

Chef Michael Rosenhoover first joined Maggiano’s in 2012. Michael and his scratch kitchen team are proud to use the finest, authentic ingredients to create classic Italian recipes that are delicious and will never leave you feeling hungry. Should you want to customize your dish to accommodate allergies or any personal taste, just ask, Chef Michael and his team will be happy to accommodate you.

Texas

Dan Wilk

An Air Force brat, Dan was born in Spain and remembers helping his mom prepare dishes like paella, gazpacho and croquetas. A graduate of Collin County Culinary Institute, Chef Dan has run several independent kitchens and today is proud to oversee our scratch kitchen and happy to customize your dish to accommodate any allergy or personal taste.

Pennsylvania

Stephen Janisz

Chef Stephen began his career at Maggiano’s in 2006. Prior to joining our family, Chef Stephen started out at our sister brand, Chili’s. He began as a dishwasher and after eight years at Chili’s he had performed every position the restaurant had to offer in the front of the house and in the kitchen. He then became a trainer for over 15 restaurant openings across the nation! Now, Chef Stephen is with us! When cooking at home, he loves to smoke Baby Back Ribs and prepare a myriad of side dishes that complement his lip-smacking ribs! In his free time, he jumps at the chance to cook for his soon to be wife, Taylor and spend quality time with her and their puppies, Stella and Guinness!

Florida

Delfino Netto

As a child growing up in Cascavel, Brazil, Delfino learned to cook watching his Grandma Anna prepare Italian dishes like chicken cacciatore and homemade potato gnocchi. Today Chef Delfino is married to his own Anna and proud to oversee our scratch kitchen and happy to customize your dish to accommodate any allergy or personal taste

Illinois

Jim Nuzzo

Jim Nuzzo has been with the Maggiano’s family since 1996. His extended relationship with the restaurant began at the original Maggiano’s in downtown Chicago, where he served as Executive Chef.

In addition to opening several new Maggiano’s restaurants throughout the country, Nuzzo worked as Executive Chef at the Schaumburg, IL location for four years. He has extensive experience in the hospitality industry which began in the hotel industry for companies such as Wyndham, Westin, and the Hyatt Regency.

Some of Nuzzo’s favorite Maggiano’s menu items include the Garlic Shrimp Linguine, Gnocchi in Tomato Vodka Sauce, and Baked Ziti & Sausage. In his free time, he enjoys home renovation and spending time with his wife, Lisa, and his three daughters, Jennifer, Liv and Austyn.

Tennessee

Gary Rauls

Chef Gary started as a Sous Chef in Troy, MI in 2004 and was later promoted to Executive Sous Chef and Executive Chef at our Nashville location. When he is cooking for family, he likes to make gumbo, and his day-to-day favorites are Latin foods, or anything blackened. When dining out, Gary likes to get sushi or any other type of raw seafood, because he doesn’t make it at home or at the restaurant. In his down time, he spends time playing with his young daughter, and enjoys painting and fishing as well.

Illinois

Ryan Doyle

The scent of homemade birthday pies filling his grandmother’s house is a warm memory that still makes Executive Chef Ryan Doyle feel special. Here at Maggiano’s Chef Ryan and his team use the freshest ingredients in our scratch kitchen to give guests that same feeling and are happy to customize any dish to accommodate allergies or personal taste.

Virginia

Roni Claros

Growing up in Honduras, Roni was raised on baleadas, machuca and ceviche. Coming to the U.S., Roni learned the intricacies of Italian cooking, being mentored by some of Maggiano’s finest chefs. Today, Chef Roni proudly oversees our scratch kitchen and is happy to customize your dish to accommodate any allergy or personal taste.  

California

Alberto Bini

Chef Alberto started with Maggiano's in October 2009. Growing up in Italy, surrounded by amazing fresh food, with great culinary inpirations provided by his mom and grandmother, it was a no brainer for him to become a chef. One of his favorite things about working for Maggiano's is living the Maggiano's way: working with the best people, and possessing a strong passion for made-from-scratch kitchens. Chef Alberto describes his memorable Maggiano's experience as the day he was promoted to Executive Chef. He says that the entire Grove location team including management, took him out to celebrate over a wonderful dinner. One interesting fact about Chef Alberto is that he is known in the restaurant as "Biniman". He says, "It's like my alter ego. When I step into the restaurant, it's about passion, play, pasta!"

Nevada

Anthony Psyk

Anthony was born in Chicago, IL, and possesses quite a diverse background, with a degree in Philosophy and Psychology from Triton College. He began his career with us at the Schaumburg, IL location in 1999, and since then has helped Maggiano's open multiple new locations including Houston in 2000 and Las Vegas in 2004. Chef Anthony also served at 14 different restaurants before that! His favorite Maggiano’s menu item is the Lighter Take Chicken Parmesan, but when he’s not enjoying food in his kitchen, he loves cooking a clean meal or occasionally enjoying a hamburger from Chili’s. In his free time, you can find him riding a motorcycle, hiking, camping, or at home with his pastry chef wife and two sons. 

Pennsylvania

Joseph Gaeta

Growing up in North Boston, Joe learned his grandmother Beatrice’s recipes for escarole and Italian “gravy.” An army veteran, Joe was trained at Johnson and Wales Culinary Academy in Providence, RI. Today Chef Joe is proud to oversee our scratch kitchen and happy to customize your dish to accommodate any allergy or personal taste.

Florida

Tyler Griffin

As an eight-year-old in New Orleans, Tyler was served Hamburger Helper for the first time and was rushed to the hospital, instilling a lifelong aversion to processed food. A graduate of Le Cordon Bleu in Orlando, Tyler today is proud to oversee our scratch kitchen and happy to customize your dish to accommodate allergy or personal taste.  

Indiana

Mike Gusanders

Originally from the Chicago suburbs, Mike last year made a special birthday meal for then seven-year old Abbi, who has gluten and peanut allergies. Abbi sent Chef Mike a handwritten card for Christmas. A graduate of Robert Morris Culinary School, as with Abbi, Chef Mike is happy to customize your dish to accommodate any allergy or personal taste, no thank you card necessary.   

Texas

Jon Wilson

Growing up in Toledo, OH, Jon first learned to love food working every kitchen job at a friend's pizza restaurant. Today Chef Jon is proud to oversee our scratch kitchen and happy to customize your dish to accommodate any allergy or personal taste. 

New Jersey

Karey Sottile

Raised one of five girls in Jacksonville, Fl, Karey first learned to cook by making dishes like venison jerky after bow hunting with her dad. A graduate of Florida State College Culinary School, Chef Karey is proud to oversee our scratch kitchen and happy to customize your dish to accommodate any allergy or personal taste.

Colorado

Eric Kolk

Eric is from Buffalo, New York and is a classically trained saucier, who also attended the Art Institute of Colorado to formalize his training, and has been with Maggiano’s since 2000.  The best part of being a chef for Eric is the team that surrounds him who make him laugh every day. Eric’s passions outside of being a chef are his wife and daughter. When asked what his favorite dessert was, he responded, “Ice cream. It doesn’t thrill me but it makes my daughter’s eyes light up.” When dining at Maggiano’s, he enjoys the Chicken Saltimbocca and the Beef Medallions. Eric would love to travel to the Caribbean and visit Central America to meet the families of people he has worked with to learn more about their food and culture.

North Carolina

Philippe Verain

Raised in Grenoble, France, Philippe started cooking with his grandmother when he was just six. Le Cordon Bleu Summa Cum Laude graduate, recipient of Le Grande Diplome De Cuisine and Michelin-kitchen trained, Chef Philippe is proud to oversee our scratch kitchen and happy to customize your dish to accommodate any allergy or personal taste

Georgia

Eric Mulville

Eric first cooked at country clubs in El Paso and at a fly fishing resort in Colorado. A graduate of the prestigious Culinary Institute of America in Hyde Park, New York, Chef Eric created our delicious chicken francese. Eric is proud to oversee our scratch kitchen and happy to customize your dish to accommodate any allergy or personal taste.

Colorado

Marta Serrano

Raised in San Salvador, Marta emigrated to the U.S. when she was sixteen, eventually getting a job as a dishwasher at Maggiano’s, until one day she asked the head chef if he would teach her how to craft Apple Crostata and Zuccotto Cake. Goodbye dishwasher, hello pastry chef; almost two decades later Chef Marta is proud to oversee our scratch kitchen and happy to modify your dish to accommodate any allergy or personal taste.  

California

Anastacio Rodriguez
Anastacio Rodriguez, South Coast Plaza, Costa Mesa

Chef Anastacio started his journey with Maggiano's in May of 2013 as the Executive Chef at our South Coast Plaza location. He became interested in being a chef because of his passion for food and simply from being in the restaurant business for as long as he can remember. His favorite thing about working for Maggiano's is how the whole team cares for one another--like one big family. Chef Anastacio's memorable experience with Maggiano's was all the help and training he received from his mentors, teammates, and managers who got him to where he is today.

Maryland

Matthew Rook

Coming soon... More information about your Executive Chef. In the meantime, introduce yourself the next time you stop by our restaurant!

Ohio

Karl Lenz

Chef Karl has been with Maggiano’s since 1995 and has helped open four of our restaurants. Karl was born and raised in Germany and received his culinary training in Europe, where he served as a sous chef for Hilton for seven years and traveled the globe to London, New York, Guam and Chicago, and also served as a chef on a cruise liner for two years. Karl’s favorite dishes at Maggiano’s are any of our Classic Pastas and a frequent meal that his mother made during his adolescence—Spaghetti & Meat Sauce and Spaghetti & Meatball. Since Karl is from Germany, at home he enjoys cooking German dishes and enjoys many different Mediterranean-inspired dishes when he dines out. Karl spends his free time with his wife Erika, who also worked for Maggiano’s for eleven years and their son, Chris, who he shares his love for ice hockey with!

Illinois

Josh Rodriguez
Josh Rodriguez, Clark & Grand, Chicago

His love affair with food began as a child while hanging out at his aunt’s neighborhood dive called, “Chickie’s,” on Chicago’s South Side. Formally trained at Washburne Culinary School, Chef Josh is proud to oversee our scratch kitchen and happy to customize your dish to accommodate any allergy or personal taste.

New Jersey

Joseph Gaeta

Growing up in North Boston, Joe learned his grandmother Beatrice’s recipes for escarole and Italian “gravy.” An army veteran, Joe was trained at Johnson and Wales Culinary Academy in Providence, RI. Today Chef Joe is proud to oversee our scratch kitchen and happy to customize your dish to accommodate any allergy or personal taste.

North Carolina

John Reavis

Chef John is from Durham, NC and has been with Maggiano’s since 2002. As a chef, John enjoys working with great people who love and live to cook. After a busy night, he likes to sit down and have a bite to eat with his team and loves to see their passion for food. One of his most memorable experiences was being able to meet a Make-A-Wish child and to see their face when he brought out their favorite dish. The Baked Ziti is Chef John’s favorite dish from Maggiano’s but at home, Chef John usually eats hot dogs or whatever his kids are having. If John was not a Chef, he would be a Draftsman because he spent five years to get his degree before he decided to change careers!

New Jersey

Scott Masciulli
Scott Masciulli, Commons Mall, Bridgewater

Chef Scott started out as a bus boy and became so infatuated with the business and the workings of the kitchen, that he had to get on the line. He thrived on the business and had to find out what it was all about. That was back in 1996, and he's still in the game now and loving it every day! His favorite thing about Maggiano's is feeling like he is a part of something bigger than himself, and notes that the partnership with Maggiano's and Make-A-Wish is particularly special and important to him and his team. Chef Scott's most memorable moment he has while working at Maggiano's is when his father passed away and his entire team made him feel as if he was a part of their own family. He has never felt the love and belonging at any other place he has previously worked. Chef Scott definitely believes that this is the BEST place he has ever worked. Not only because he loves the business, but also because he truly stands behind the people and the brand.

Massachusetts

Andre Barnes
Andre Barnes, Park Square, Boston

With an undergraduate degree from The Art Institute and a Masters in Nutrition from Penn State, Chef Andre is passionate about the link between nutrition and human health. At Maggiano’s, Chef Andre is proud to oversee our scratch kitchen and happy to customize your dish to accommodate any allergy or personal taste.  

Florida

Fabrizzio Alcazar
Fabrizzio Alcazar, Town Center, Boca Raton

Fabrizzio is a well-travelled chef, which helps make him the best chef he can be. Born in Lima, Peru, and traveling to places such as South Arabia to train cooks, he came to work for Maggiano's in 2002. He has enjoyed bonding with his teammates in the kitchen, making them more like his second family than coworkers. He grew up with his grandmother, who was one of his absolute favorite cooks in the world, and who helped inspire him to become a chef. His favorite dish at Maggiano's is the Rigatoni D, and when he isn't in the kitchen whipping up something delicious, he enjoys his downtime spending time with his family and playing soccer with his kids. 

Washington

Andrew Wilson

Chef Andrew Wilson first joined Maggiano’s in 2010.  Andrew and his scratch kitchen team are proud to use the finest, authentic ingredients to create classic Italian recipes that are delicious and will never leave you feeling hungry.  Should you want to customize your dish to accommodate allergies or any personal taste, just ask, Chef Andrew and his team will be happy to accommodate you.    

Texas

Matt Nicholson
Matt Nicholson, The Domain, Austin

Chef Matt joined the Maggiano's team in May 1998 at our Austin, TX location. Chef Matt's mom is an incredible cook, which inspired him to become a chef and prepare the best food for his friends and family. His most memorable moment at Maggiano's was being presented "The Wings of Fire" in 2008, honoring his 10 years of dedication to Maggiano's.

Georgia

Luca Bettini

Luca Bettini became interested in being a chef by working with his father and grandfather as a cook when he was nine years old. His favorite thing about working at Maggiano’s is that it's a scratch kitchen focused on family orientation. His most memorable experience was when he was given the opportunity to do the voice-over on a video for the opening of a new Maggiano's location. A cool, interesting fact about Chef Luca is that he was on a professional soccer team in Venice, Italy!

Georgia

Thomas Wenning
Thomas Wenning, Buckhead, Atlanta

Thomas was born in Holyoke, Massachusetts and raised as a Georgia-native in Atlanta. He began his career with Maggiano’s in 2009 after choosing it as the place for his and his wife’s engagement party. After a great experience, he inquired about a position as a chef here. Becoming a chef seemed like a completely natural career choice after growing up in a family that held family dining in high regard. With Maggiano’s, he enjoys that every moment is full of excitement, and is never dull. As far as his favorite dish? It’s no contest: Lobster Carbonara. 

Maryland

Jennifer Bassford
Jennifer Bassford, Annapolis Mall, Annapolis

Granddaughter of a Naval Academy grad, “ JB” was raised on Beach Drive, learning to cook when she responded to siblings who were tired of having “fish sticks and french fries” while mom was at work. Today “Chef JB” is proud to oversee our scratch kitchen and happy to customize your dish to accommodate any allergy or personal taste.

Texas

David Duron

Chef David has been with Maggiano’s since 2000, and is from Aguascalientes ("Hot Water"), Mexico, a very small town located in Central Mexico. David loves making people feel special, and revels in seeing guests enjoy dishes made by him. He also enjoys teaching others and leading such a large kitchen. Chef David’s favorite dish at Maggiano’s is the Chicken & Spinach Manicotti, but every morning he starts his day with a piece of Zuccotto Cake and a glass of milk at 5:00 am.

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