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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Uriel Telix has been with Phoenix City Grille for nearly 20 years. He started his career with the restaurant as a line cook; he then spent five years as a sous chef and then another five years as Chef de Cuisine before being appointed Executive Chef in the latter part of 2024.
Early on, Telix worked at Z’ Tejas, but has spent the majority of his professional life at Phoenix City Grille, where he says he has been given the opportunity to continually grow and refine his craft. Specializing in Southwest cuisine with a focus on incorporating local and indigenous ingredients to create unique and vibrant flavors, Telix enjoys blending global cuisines to bring new and exciting elements to his dishes.
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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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Corey Azure has worked at Phoenix City Grille since 2005. In 2025 he was promoted from Sous Chef to Executive Sous Chef of the restaurant. Prior to his lengthy career with Phoenix City Grille, Azure worked with James Beard Chef Vincent Guerithault at Vincent on Camelback. Azure’s background is in French cuisine. He attended the culinary school at the Art Institute of Phoenix and Le Cordon Bleu in London and Paris, where he studied sauces and offal.
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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.
Severo Hernandez brings 12 years of sous chef experience to his role at Phoenix City Grille. Working at the likes of Sierra Bonita Grille and North Italia prior to coming to Phoenix City Grille, Hernandez excels at leading in the kitchen and motivating everyone to work to their fullest potential. While he has created many different types of cuisines, he specializes in Mexican and Italian.
Growing up in a large family in Oaxaca, Mexico, Hernandez was always involved in helping to prepare and cook meals for family gatherings and special occasions.
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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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