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Meet Chris Disney of Picazzo’s Healthy Italian Kitchen

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Today we’d like to introduce you to Chris Disney.

Chris, please share your story with us. How did you get to where you are today?
I started in the restaurant business by running chips and salsa and bussing tables! My mother managed a Mexican restaurant, so that was my first experience in the industry. For my first “real” job, I worked at Satisfied Frog in high school and moved from a busser to a bartender and got great experience there. In 2003, I saw that Picazzo’s was opening in Scottsdale and applied as a server. By 2005, I was the General Manager and had to get my training “hands-on”. From that point, I had a hunger to learn and began working on training manuals, operational processes and even menu development. In 2014, I m over into the Director of Operations role, overseeing five locations with over 150 employees. Our brand has evolved from a simple, upscale pizza and salad joint to a full-service restaurant offering entrees, pizza, pasta, quinoa bowls and salads. Now we are able to focus on offering non-GMO, organic, gluten-free and vegan dishes with exceptionally clean ingredients. We are now meeting the need for great, healthy dining options for guests with dietary restrictions as well as their friends and family that may not have those same needs. Our goal is to bring everyone together through food and compassion, whether they are vegan, carnivores, gluten-free, et al.

Overall, has it been relatively smooth? If not, what were some of the struggles along the way?
There were definitely many challenges over the course of my career. One one of the most significant that most can relate to was during the recession that started in ’08. As it was for everyone, it was a challenging few years. But with every challenge, there can be a positive. That’s actually what propelled us into the wider range of menu options and we began sourcing organic ingredients. It was difficult because the types of ingredients we started sourcing were at a premium compared to the bulk, conventional ingredients. When most businesses were scrambling to cut costs, we were actually increasing them in this area, but we took a gamble on a new demographic and it enabled us to grow.

Picazzo’s Healthy Italian Kitchen – what should we know? What do you do best? What sets you apart from the competition?
Picazzo’s is an Arizona-based family-owned and operated health-centric restaurant. We have locations in Sedona, Scottsdale, Tempe, Paradise Valley and Arrowhead. We source clean, whole foods, rich in nutrients, blended with fantastic flavors. We have a fusion approach to a modern-Italian cuisine that sprinkles in the bold flavors of Asian, Mediterranean and even Mexican ingredients into our menu of salads, entrees, pasta and pizza. We like to call ourselves “Healthitarians”! Simply put, we bring people together through food and compassion. We meet the need for quality, healthy dining options for individuals that may have dietary restrictions as well as their guests that do not and we can truly bring everyone together in the same dining experience. Our menu continues to evolve into a plethora of dishes that are vegan, vegetarian, gluten-free and allergy-friendly as we continue our quest to source the cleanest, healthiest ingredients we can find.

We source 95% organic produce to bring the cleanest, pesticide-free fruits and vegetables to each plate. Studies have shown that polyphenols and antioxidants were greater in organic than conventional foods and we make every effort to follow through on our commitment of healthy foods. We work with suppliers to bring fresh and healthy ingredients to our establishment while trimming the carbon footprint. We source NAE (No Antibiotics Ever), hormone-free and American Humane Certified™ chicken wings and breast, MSC Certified sustainable salmon as well as nitrate/nitrite-free meats such as our sausage from Polidori, a certified green company. Our sauces and dressings are made from scratch using organic spices and non-GMO sunflower and imported olive oils. In addition to our main menu, we offer a separate menu that is 100% vegan with offerings of salads, entrées, pasta, pizza and desserts using brands that support the plant-based diet, such as Follow Your Heart, Daiya and Beyond Meat.

What is “success” or “successful” for you?
If I were to define success, I think it would be geared towards effort. So many people are looking at the Instagram success stories and pictures of these “perfect” lives and it becomes so status-driven. I would definitely go against that grain. Progress is success. The goal for me is to try. Try at home. Try at work. Try to be a great dad. Try to be a great husband. Try to be a great leader. Try to be more kind. I am constantly putting in effort and sometimes it feels like there has been no improvement at all, but I still want to try. I love learning and growing so as long as that’s happening, I feel like that’s a success for me. I know when I’m missing that mark.

Pricing:

  • $10-$23

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