Meet Brian Driscoll of DRISCOLL Cuisine & Cocktail Concepts

Today we’d like to introduce you to Brian Driscoll

Hi Brian, so excited to have you on the platform. So before we get into questions about your work-life, maybe you can bring our readers up to speed on your story and how you got to where you are today?
I got my first job in the restaurant industry at 16 as a dishwasher at Sluggo’s Chicago Style Eatery, Tommy Lasorda’s restaurant in San Diego. That was my introduction to hospitality, and from there, I worked my way up from the back of the house to the front. I learned every aspect of restaurant operations along the way and spent years as a server, bartender, trainer, and manager for large corporate chains like Red Lobster, Claim Jumper, and Yard House. However, I found my true passion working for independent, chef-driven fine dining restaurants, where I developed my skills as a mixologist and learned the art of pairing food with wine, beer, and cocktails.

The inspiration for DRISCOLL Cuisine & Cocktail Concepts was simple: A wife wanted to surprise her husband with a special dinner when he returned home from overseas military duty, and I had the privilege of cooking and serving their meal. Watching them reunite over a beautiful dinner made me realize that food is all about connection, love, and shared experiences. That moment stuck with me, and years later, I partnered with Monique Hayward to bring DRISCOLL to life, blending my hospitality experience with her entrepreneurial and business acumen.

Since launching our personal chef service in 2019, we’ve built a reputation for delivering premium, customized fine-dining experiences in people’s homes. In 2024, we expanded into the short-term vacation rental space with The Concept, a chef-driven, hospitality-forward retreat where guests can immerse themselves in a culinary experience unlike any other in Phoenix. Now, we’re taking it even further by working on our next business venture to expand the DRISCOLL brand into beverages.

We all face challenges, but looking back would you describe it as a relatively smooth road?
The road to success in hospitality is never smooth, and launching a business comes with its fair share of challenges. Timing, for one, was not on our side. We started DRISCOLL in late 2019, and just as we were gaining momentum, the COVID-19 pandemic shut everything down. We had to pivot quickly, rethinking our entire approach to in-home dining, implementing strict safety protocols, and finding new ways to stay connected with our clients.

Once we got through that, the next challenge was scaling the business while maintaining the level of quality and personalization we’re known for. Unlike a restaurant, where guests come to you, we bring the restaurant experience to them. That means handling everything—menu planning, grocery shopping, prep, service, and cleanup—while ensuring that each experience is flawless.

Then, there was the leap into vacation rentals. Renovating our home in Moon Valley and launching The Concept was a major investment, and the process was far from seamless. Between challenges with contractors and unexpected construction delays, we hit roadblocks at every turn. Nonetheless, we believed in the vision and pushed through.

Now, we’re facing a new set of challenges as we move into the beverage space. The non-alcoholic market is exploding, but there’s a lot of competition. The key is differentiating ourselves by creating a product that isn’t just an alternative to alcohol, but something that stands on its own as a great drinking experience. We’re taking the same approach we’ve always taken, which means being laser focused on quality, innovation, and giving our customers something they can’t find anywhere else.

Thanks for sharing that. So, maybe next you can tell us a bit more about your business?
Guided by the Japanese service philosophy of omotenashi, i.e., wholeheartedly anticipating guests’ needs, DRISCOLL Cuisine & Cocktail Concepts delivers unique, personalized hospitality experiences. We’ve built a stellar reputation for our highly rated personal chef services, crafting premium, customized fine-dining experiences for intimate special occasions, celebrations, and social gatherings in clients’ homes. In 2024, DRISCOLL expanded with The Concept, a chef-driven, hospitality-forward vacation retreat that blends luxury accommodations with personalized dining and mixology experiences.

What sets us apart? Our secret weapon is a diverse network of culinary rock stars who bring their A game to DRISCOLL. These chefs and mixologists offer a palette for the palate—a sophisticated, modern approach to food and beverage, tailored exclusively for each client. More than just great meals, we deliver white-glove service and build lasting relationships with those we serve. We’re proud of our 100% five-star ratings on Google and Yelp and being named one of the “Top 30 Private Chefs in Arizona” by Soeleish Phoenix Magazine. These accolades speak to our passion for hospitality and the exceptional experiences we create for our clients.

We’d be interested to hear your thoughts on luck and what role, if any, you feel it’s played for you?
I think luck plays a role in every entrepreneur’s journey, but it’s how you react to it that matters. Bad luck will come—whether it’s a pandemic, a slow season, or an unexpected business expense. But we’ve learned that luck isn’t just about chance. You have to be prepared.

When bad luck hits, we don’t dwell on it; we pivot. That’s how we survived COVID, how we built The Concept, and how we’re moving forward with beverage product line. We take risks, but they’re calculated ones. And when good luck comes our way, we make sure we’re ready to take full advantage of it.

At the end of the day, success isn’t just about luck. It’s about passion, persistence, and being willing to do the work. And that’s what we’ll continue to do, no matter what comes our way.

Pricing:

• Personal Chef Experience: Starts at $125/person plus fees and taxes
• The Concept: Starts at $350/night plus fees and taxes

Contact Info:

• Website: https://driscollcuisine.com/
• Instagram: https://www.instagram.com/DriscollCuisineCocktail
• Facebook: https://www.facebook.com/driscollcuisine
• LinkedIn: https://www.linkedin.com/company/driscoll-cuisine-cocktail-concepts/
• Twitter: https://x.com/DriscollCuisine
• Youtube: https://www.youtube.com/@driscollcuisine
• Yelp: https://www.yelp.com/biz/driscoll-cuisine-and-cocktail-concepts-phoenix-4

Image Credits
Steven Shefrin Photography
Christine Hyatt Photography
Arthur & Allen Real Estate Media