Our Team at Phoenix City Grille
The staff at Phoenix City Grille is a remarkable team of seasoned professionals who prioritize customer satisfaction above all else. From the knowledgeable servers who provide insightful recommendations from our diverse menu, to our talented chefs crafting each dish with precision and passion, every staff member plays a critical role in delivering an outstanding dining experience. We work hard to blend friendly service with the mastery of culinary art, creating a welcoming atmosphere that invites our guests to savor their meals in comfort and leisure.
With 40 years of professional and diverse experience in the food and beverage industry, Dennis Shaw has demonstrated exceptional leadership and management skills throughout his career. His hospitality industry experience spans a wide range of establishments including nightclubs, resorts, restaurants and country clubs.
He has held key management positions at prestigious establishments such as the Desert Mountain properties, The Four Seasons Hotel, The Phoenician, Marriott Resorts and Desert Inn in Las Vegas.
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Sheldon is the founding partner of Phoenix City Grille, an Army Veteran, and an alumnus of Thunderbird graduate school, now part of Arizona State University.
He has opened restaurants throughout the United States, but his love of the Southwest, its history, food culture, and natural beauty have always drawn him back to this area.
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Chef Micah Wyzlic brings more than 30 years of industry experience including multi-unit management and 25 years of leadership to Phoenix City Grille.
Micah graduated from the Scottsdale Culinary Institute (SCI) in 1998 after growing up in the Southern California area and moving to Arizona after high school. While at SCI, Micah participated in a culinary competition hosted by the Food Network in New York City and was named one of the Top 10 Student Chefs by Food & Wine Magazine in 1998.
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Cliff has been a stalwart in the hospitality industry for over 15 years. Originally hailing from Charlotte, NC, he has worked in various positions and restaurants throughout the years, gaining a wealth of knowledge and expertise in the food and beverage field.
Getting his start in the nightclub business in 2008, he rose through the ranks of the Bar Management Group, eventually landing as the FOH manager at Strike City, a premier restaurant and entertainment venue in downtown Charlotte.
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Brittnee Reed has worked as the Director of Private Dining at Phoenix City Grille for the past 9 years. She takes immense pride in working with hosts to plan and execute the events they have envisioned- from celebrating life's most important moments, to hosting work functions, family get-togethers, and more.
After nearly 20 years in the restaurant industry, she firmly believes there is not much a great meal in lovely ambiance with great service can't fix. A Phoenix native, Brittnee now resides in Peoria, Arizona with her husband, Jonathan, and their two children.
Chef Uriel Telix sets the pace for everyone in PCG’s kitchen with his incredible work ethic and even temperament. A native of Guerrero, Mexico, he has a true passion for Mexican and southwestern ingredients and traditions.
Uriel creates many of our weekend specials and continues his ongoing education through online research and culinary trips. Most recently, he returned to Guerrero, where his family still maintains their farm.
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Corey started his culinary career by graduating from the Art Institute of Phoenix. In addition, he also took classes at Le Cordon Bleu in London and Paris and worked for Chef Vincent Guerithault.
Corey started his culinary career by graduating from the Art Institute of Phoenix. In addition, he also took classes at Le Cordon Bleu in London and Paris and worked for Chef Vincent Guerithault.
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Jose literally grew up at PCG, starting at the age of 16 when he helped in both the kitchen and the bar areas. Now a veteran of over 15 years in the industry, he has trained under former bar manager Frank Vitale and now helms the bar and cocktail program himself.
Jose developed a passion for bourbon after visiting Kentucky and touring numerous distilleries. He fell in love with the process and time it takes to make a great bourbon or whiskey.
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