What do you get when you pair a renowned local restaurateur with a Seattle-raised/California-trained chef? You get the Valley’s newest powerhouse dining duo, now appearing daily at Del Frisco’s Grille in Phoenix.
Yes, Del Frisco’s Grille is proud to announce the hiring of General Manager, Lawrence Macias and Executive Chef, Jimmy Ton to oversee every aspect of the dining experience at this stylish yet casual all-American grille located in the heart of the Biltmore area.
Starting in Southern California, Macias has spent his entire career in the restaurant industry, most recently as the GM of iPic Theaters in Scottsdale. Prior to that, Macias was the GM of Sapporo and the Managing Partner at Bluewater Grill, where he oversaw the re-branding of this Camelback Corridor landmark formerly known at The Fish Market. In fact, part of the appeal of working at Del Frisco’s Grille was returning to the Biltmore area, and working for a company that really cares for its staff and guests.
“I’ve always loved this neighborhood,” Macias says, “and the more I learned about the Del Frisco’s Restaurant Group, how they go above and beyond to treat their employees, and their guests, like family, made this is a dream job for me.”
Which is why Macias’ top priority is, “getting out onto the local community, building partnerships and working with local organizations and charities to make sure Del Frisco’s is doing its part to be valued member of the neighborhood and beyond.”
A Pacific Northwest native, Chef Jimmy Ton, might be a newcomer to local diners, but his resume speaks for itself. After an injury
caused him to lose his University of Hawaii football scholarship, Ton turned to his passion for food – learning cooking traditional Vietnamese food at his mother’s knee – and wrote to celebrity chef, Thomas Keller to beg for an unpaid internship at Bouchon Bistro. More recently, Ton has worked at a variety of recognizable restaurants, ranging from the posh Napa Rose at Disneyland and Skycity at the Seattle Space Needle, to the Del Frisco’s Grille in Santa Monica, CA.
caused him to lose his University of Hawaii football scholarship, Ton turned to his passion for food – learning cooking traditional Vietnamese food at his mother’s knee – and wrote to celebrity chef, Thomas Keller to beg for an unpaid internship at Bouchon Bistro. More recently, Ton has worked at a variety of recognizable restaurants, ranging from the posh Napa Rose at Disneyland and Skycity at the Seattle Space Needle, to the Del Frisco’s Grille in Santa Monica, CA.Here in Phoenix, Ton has overseen the roll out of an all-new seasonal menu, including the two-fisted Cali Chicken Sandwich with crushed avocado, lettuce, tomato, lemon-tarragon mayo on toasted challah, the hearty Mesquite Smoked Pork Chop with Anson Mills grits, bourbon-apple glaze, and brunch favorites such as the Southern Fried Chicken & Waffles with spicy maple syrup, thick-cut hickory-smoked bacon.
In his spare time Ton can be found exploring the city’s culinary scene, seeking out the best local flavors and satisfying his sushi and seafood cravings. “I’ve been really excited by the quality and diversity of the restaurants here in Phoenix, especially the seafood.” Ton says. “It reminds me of Oregon and other Pacific Northwest hotspots.”
cravings. “I’ve been really excited by the quality and diversity of the restaurants here in Phoenix, especially the seafood.” Ton says. “It reminds me of Oregon and other Pacific Northwest hotspots.”Del Frisco’s Grille (at The Camelback Esplanade) is located at 2425 E. Camelback Road in Phoenix, AZ 85016.
