Meet Mixela

Today we’d like to introduce you to Valentina Huerta.

Hi Valentina, we’d love for you to start by introducing yourself.
Mixela was born from a shared love of hospitality, culture, and community. Founded by Chef Gian Franco Brugaletta and hospitality expert Valentina Huerta—who first met while working in Monaco—the restaurant reflects their global journey across Europe, Latin America, and the United States. Their combined backgrounds shape Mixela into a place where thoughtful cuisine and meaningful connection come together.

At its core, Mixela offers a vibrant, social dining experience rooted in a European aperitivo-bar sensibility and elevated by Latin American flavors and sushi- and crudo-inspired preparations. The menu features shareable plates, fresh seafood, curated wines, and specialty mezcals, all designed to encourage lingering conversations—whether at the bar, on the patio, or around the table with friends.

Would you say it’s been a smooth road, and if not what are some of the biggest challenges you’ve faced along the way?
Like many hospitality businesses in the Valley, Mixela has had to thoughtfully navigate the seasonal rhythms of Phoenix—where dining patterns shift with the weather, tourism ebbs and flows, and local audiences’ needs constantly evolve. From adapting menus and hours during slower summer months to creating programming, events, and experiences that keep the restaurant top of mind year-round, Mixela has embraced flexibility as a strength. By listening closely to its community and responding to changing consumer preferences—whether that’s a growing appetite for shareable plates, experiential dining, or more casual social moments—the team has built a concept that remains relevant, resilient, and welcoming in every season.

Thanks for sharing that. So, maybe next you can tell us a bit more about your work?
Chef Gian Franco Brugaletta brings a deeply personal and globally influenced perspective to Mixela’s kitchen. Raised within a close-knit Sicilian community in Venezuela, his earliest culinary memories are rooted in tradition—watching his nonna cook with intuition, care, and respect for ingredients. Those foundations were later refined through formal training in Italy and years spent working in Europe’s demanding fine-dining scene, including time in Monaco and at Michelin-recognized restaurants, where precision and technique became second nature.

Today, Chef Gian Franco’s cooking reflects that journey: Italian soul, Latin warmth, and a modern, international edge. His dishes balance simplicity and sophistication, allowing high-quality ingredients to shine while weaving together influences from Italian, Venezuelan, Mexican, and Asian cuisines. At Mixela, his approach is intentional yet approachable—designed to be shared, savored, and remembered—creating food that feels both elevated and deeply familiar, much like the stories that inspired it.

Do you have any advice for those just starting out?
Chef Gian Franco Brugaletta often shares this advice with those just beginning their journey:

“Be patient with yourself and stay curious. In the beginning, it’s easy to want everything to happen fast—but the truth is, the best lessons come from time, repetition, and mistakes. Learn the fundamentals, respect the ingredients, and never think a task is beneath you. Every role in a kitchen teaches you something valuable. Travel if you can, listen more than you speak, and don’t lose the joy that made you fall in love with food in the first place. Success isn’t about perfection—it’s about consistency, humility, and showing up every day ready to learn.”

Contact Info:

• Website: https://www.mixelaphx.com/
• Instagram: https://www.instagram.com/mixelaphx/