Micah Wyzlic

Executive Chef & Managing Partner

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.

He was named Executive Chef at Phoenix City Grille (PCG) in August 1999. While at PCG, Chef Micah helped develop many of the restaurant’s signature recipes, hired and trained the culinary staff, handled purchasing, and managed the kitchen’s day-to-day operations.

As Chef Micah grew in his professional role and responsibilities, he became the Executive Chef of Sierra Bonita Grill (SBG), a sister restaurant, when it opened in 2005. He oversaw the planning, purchasing, building, and staffing of SBG when it opened its doors. In addition to all the management responsibilities of opening SBG. In addition, he also contributed to the development of the menu and many of the signature dishes.

After leaving PCG in 2009, Chef Micah moved to the Portland, Oregon, area, where he worked as the Senior Regional Chef of the Holiday Retirement Corporation. He was recruited to lead the grassroots development of an acquisition team that acquired and transitioned 37 profit centers nationally.

In 2012, Micah and his family returned to Arizona, where he became the Director of Food & Beverage for Atlasta Catering and Event Concepts. While under Micah’s leadership, several new revenue stream opportunities were developed, including a grab-and-go division with the production of 5000 units weekly.

Chef Micah’s passion for food and the industry is often showcased in the kitchen, where he loves to create foods and flavors rooted in the American Southwest. He particularly enjoys working with sauces and soups that incorporate those flavors. He travels often looking for inspiration, including several trips to Regional Barbecue festivals across the U.S., which is then showcased in rotating specials from our smoker.

His secondary passion to food is bourbon which is evident in the whiskey program that he has curated and the private barrel selections that he oversees.

Since returning to PCG in 2018 as Managing Partner, Chef Micah has built great relationships with the local purveyor community, including Ramona Farms, Rhiba Farms, and McClendon Farms. All these local growers provide PCG with fresh produce and seasonal items that will be used extensively in his team’s recipe development and daily specials