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Meet Michael Siggins of NPX: A Neighborhood Joint & Pasta Brioni in North Phoenix

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Today we’d like to introduce you to Michael Siggins.

So, before we jump into specific questions about the business, why don’t you give us some details about you and your story.
It’s been quite a journey to owning two restaurants. My first exposure to the restaurant business was as a busser in high school. When I went to college, my parents insisted that I didn’t work, but I did anyway for a little extra spending money. It was there at the Macaroni Grill in Tucson that I first became interested in the kitchen. I found out quickly that I had some skills in the kitchen and was quickly promoted to Sous Chef. I ended up leaving school and got my own store – the Ahwatukee Macaroni Grill. I was the youngest Executive Chef in Brinker company history at 19 years old. At the time, I thought I had the world in my hand. I had a nice apartment, what I thought was a fantastic salary, and enjoyed my work. After some time, however, I came to realize that nice apartments don’t really cut it for the rest of your life and the long hours and late nights were straining me. I left Macaroni Grill and returned to school at ASU. To help pay for college, I worked as an Executive Chef and opened the brand new clubhouse and restaurant at Starfire Golf Club. The job was less demanding and worked around my school schedule.

A couple of years into that position and my Economics degree, I wondered what I was going to do after college. I had lunch with the CFO of the company that managed the golf course one day and asked if I could run coffee or make copies during my free time in exchange for some exposure to an office environment so that I might figure out what I want to do when I get out of college. Up until that point, I had no idea. He said, “I’ll do you one better. I need some help in the accounting department.” I jumped at the opportunity and started learning about the world of accounting while continuing my education. Shortly into my position there, I discovered I had a talent for it. I was managing three golf courses part-time while some of my co-workers were working full-time on just one course. I decided at that point I was going to go to graduate school and obtain my CPA license. In 2004, I left the accounting position at the golf course management company and went out on my own as an accountant and consultant for restaurants. I called my company Martini Management. I found a tough road ahead as many seasoned restauranteurs weren’t looking to take management advice from a 23 years old.

However, I was able to land my first client, Pasta Brioni. In a great story that is a case-in-point to my difficulty in entering the consulting world, I asked “Brioni” if I could shadow a shift, take some notes, and meet with him the next morning and discuss what opportunities I saw for improvement. He said sure. So I worked that night, watching the kitchen, the service, everything. I made several pages of notes and was excited for my meeting the following morning. I sat down with Brioni. He said, “let me see your notes.” I gave him the pad. He ripped off the pages, threw them in the garbage, and said “just count the f**king money.” The accounting and consulting company I started morphed into a tax firm once I finished graduate school and passed the CPA exam. I operated MDS Financial for many years and grew to a sizeable firm processing over 1500 returns per year and had four employees. In 2012, I was having some heart palpitations during tax season. I went to a cardiologist and he asked to explain my typical day in tax season. Hearing myself talk about how little sleep I operated on and how much coffee I drank made everything crystal clear in my mind. That day I decided I needed another change.

In 2013, an opportunity arose to purchase Pasta Brioni (I had bought a small piece in 2006). I decided to make the jump into the restaurant business. I sold the tax firm (after one year operating both…that was a tough one) to my former mentor and jumped back in the kitchen immediately. I’ve changed quite a bit in the last six years at Pasta Brioni. We now make all of our own pasta, stuff our own raviolis, bake our own bread. We make everything, soup to nuts, from scratch. The food improvements and some remodeling brought a second wind to a restaurant that was over 20 years old. Things have continued to improve and I started looking for another opportunity in 2015. After a few close calls, I saw the space that NPX currently occupies and fell in love. I could fit a giant TV on the wall in the back, it was open, AND, it was in the neighborhood where I grew up; a neighborhood sorely lacking in independent restaurants. In July 2018, NPX (which stands for North Phoenix): A Neighborhood Joint opened. The menu are selections from this 20-page word doc I have had on my computer for 20 years.

Every time I try something unique somewhere, have an interesting idea, or just an improvement on something else, it goes there. Because of this, every item at NPX has a story behind it. The Pittsburgh Sandwich was born at a tailgate party at a Cardinals/Steelers game. The Fried Spam Benedict was born on a curling trip; as was the waffle battered chicken (different curling trips). Ashley’s Biscuit Chili is named after my wife and her crazy idea of putting raw biscuit dough in chili (it’s delicious – like a dumpling). So, here we are today. From a young kid wandering aimlessly trying to figure out what to do to where I am today. On a personal note, I’m also an aspiring Olympic curler. Our team from Arizona won the 2010 United States Club National Curling Championship earlier this year. Practicing and traveling take up a good bit of my time.

Has it been a smooth road?
There are always struggles. The one that sticks out big to me was during the financial crisis (2006-2009). Many of my clients struggled or went out of business, a restaurant that I invested in as a silent partner went belly up, and I learned some personal financial lessons along the way.

So, as you know, we’re impressed with NPX: A Neighborhood Joint & Pasta Brioni – tell our readers more, for example what you’re most proud of and what sets you apart from others.
NPX is known for our unique menu. Fried Spam Benedict, Root Beer Pot Roast, Asian Nachos, and our Twisted Reuben are just a few examples of items you won’t find anywhere else. I’ve very proud of all the food at NPX. Simple things like having amazing fried chicken go a long way. Our flagship, however, is probably our Pastrami. We brine if for 14 days and cook it for 11 hours. It’s outstanding.

Let’s touch on your thoughts about our city – what do you like the most and least?
The North Phoenix/Scottsdale area is where I grew up. I never left for a reason. I’ve been fortunate enough to travel quite extensively in my life and I don’t know that I would live anywhere else.

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Image Credit:
Curling Image (I’m on the left). Teammates left to right: Mike Siggins, Adam Endicott, Travis Gaddie, Eric Kowal

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