Tag: Dennis Shaw

Uriel Telix promoted to Executive Chef at PCG

Phoenix City Grille’s owner Dennis Shaw has announced changes to its culinary team including promoting longtime employee Uriel Telix to Executive Chef. Other promotions included of Corey Azure to Executive Sous Chef and hiring Severo Hernandez as Sous Chef. Shaw himself is relatively new to PCG as he became a partner in 2024 as founder and owner Sheldon Knapp semi-retired.

“We are pleased to welcome Severo as our new Sous Chef and to promote Uriel to the position of Executive Chef as well as appoint Corey to Executive Sous Chef,” said Shaw, “The talents of these three chefs are sure to be noticed by our diners and we will continue focusing on consistent excellence while also presenting new and exciting experiences for our guests.”

Telix has been with PCG for 19 years hired as a line cook before being promoted to Sous Chef then Chef de Cuisine before his recent promotion to Executive Chef. He’s looking forward to growing as a leader of the culinary and honing his craft. “I’m looking forward to inspiring and leading our talented culinary team to carry on the tradition and legacy of Phoenix City Grille,” Telix said, adding, “Our guests can continue to expect fresh, creative dishes made with locally sourced ingredients. I’m excited to evolve the menu with innovative ideas while staying true to the spirit of Phoenix City Grille.”

Joining Uriel Telix at PCG

Severo Hernandez is new to PCG and hails from Oaxaca, Mexico where he helped preparing family meals for his large family and enjoys bringing people together with food and making them happy. He’s previously worked as sous Chef at Sierra Bonita Grill and North Italia where he’s enjoyed motivating others to their fullest potential. “I’m excited to be part of the PCG team and look forward to being part of a growing business,” said Hernandez, “In this role, I strive to show my passion for cooking and will go out of my way to guide others to do the same.”

Corey Azure started at PCG in 2005 as Sous Chef after studying culinary arts at the Art Institute of Phoenix and Le Cordon Bleu in London and Paris. With a back round in French cooking he’s learned much about Mexican cuisine from working with Uriel Telix. “Being able to execute an idea and seeing the reaction to a good recipe is very rewarding,” says Azure of his passion for cooking. “My cooking is inspired by tasting other cuisines and trying to learn new flavors.”

Phoenix City Grille is under new ownership

Sheldon Knapp founded Phoenix City Grille in 1997 and has weathered more than a few storms in those 27 years. The Great Recession of 2008 or the pandemic 12 years later, the Madison neighborhood restaurant is still going strong and Knapp felt now was a good time to turn over the reins to new owners. At least of the new owners is very familiar with PCG and isn’t new at all as Executive Chef and Managing Partner Micah Wyzlic welcome industry veteran Dennis Shaw as a partner.

“I am completely confident that Phoenix City Grille and our incredibly loyal customer base are in excellent hands with Dennis and Micah at the helm,” said Knapp, who will have a minority position in the business. “I look forward to working with Dennis and Micah in my semi-retirement as well as spending more time with my family.”

Impressive industry resumes for new owners at Phoenix City Grille

Wyzlic joined PCG in 1999 after graduating from Scottsdale Culinary Institute then going to work for The Ritz Carlton at Rancho Mirage and PGA West before returning to PCG in 2018 as Managing Partner. More than half his career in the restaurant industry has been at PCG. Shaw also has several decades in the local restaurant industry, most recently as Owner and Managing Partner at Sam & Luca Rustic Kitchen. He’s also worked at Las Sendas Golf Club, The Phoenician Resort, Lon’s at The Hermosa Inn, Desert Mountain properties and Four Seasons Resorts, all in managerial positions.

“I am so excited to be a part of the PCG community. I want to get very involved, get to know the patrons here, grow the legacy that Sheldon has built and keep PCG going for many years to come,” said Shaw. “We will continue to evolve the great food and service with the same great team that has become synonymous with PCG while enhancing the dining experience and expanding our PCG roots as we evolve.”

Guests shouldn’t expect to see many if any changes at PCG but Wyzlic and Shaw do plan to open a new bottle shop, Still and Barrel, later in the year. For more information visit the restaurants website.