Phoenix City Grille

Restaurant Information

• Average Entrée Cost: $20-$39
• Brunch:
• Lunch:
• Dinner:
• Outdoor Dining:
• Full Bar:
• Beer/Wine:
• Lounge:
• Carryout:
• Reservations Accepted:
• Reservations Recommended:
• Vegetarian Friendly:
• Gluten Free Friendly:
• Chef Name: Micah Wyzlic
• Chef Bio: Micah graduated from the Scottsdale Culinary Institute in 1998 after growing up in the Southern California area and moving to Arizona after high school. While at SCI, Micah participated in a culinary competition hosted by the Food Network’s Sissy Biggers in New York City and was named one of the Top 10 Student Chefs by Food & Wine Magazine in 1998. Micah was named Executive Chef at Phoenix City Grille in August of 1999. While at PCG, Chef Micah helped develop many of the restaurants signature recipes, hired and trained the culinary staff, handled purchasing and ran the day-to-day operations of the kitchen. As Chef Micah grew in his professional role and responsibilities, he also became the Executive Chef of Sierra Bonita Grill, a sister restaurant, when it opened in 2005. Chef Wyzlic oversaw the planning, purchasing, building and staffing of SBG when they opened their doors. In addition to all the management responsibilities of opening SBG, Chef Wyzlic also helped develop the menu and many of the signature dishes. After leaving PCG in 2009, Micah moved to the Portland, Oregon area where he worked as the Senior Regional Chef of the Holiday Retirement Corporation. He oversaw the culinary division for 37 properties located around the United States. In 2012, Micah and his family returned to Arizona where he became the Director of Food & Beverage for Atlasta Catering and Event Concepts. One of Chef Micah's favorite things to do in the kitchen is to work with foods and flavors that are rooted in the American Southwest. He particularly enjoys working with sauces and soups that incorporate those flavors. Since rejoining PCG in 2018, Chef Wyzlic has already formed great relationships with the local purveyor community including Ramona Farms, Rhiba Farms and McClendon Farms. All these local growers provide PCG with fresh produce and seasonal items that will be used extensively in his recipe development and daily specials. When he is not working in the kitchen, Micah and his wife Tracy can be found watching their two boys, Gavin & Garek, playing baseball all around the Phoenix area.