Rory Hewitt
Executive Chef

Phoenix City Grille Executive Chef Rory Hewitt learned about his passion for food and restaurants as a teenager, working at local restaurants in Peoria, IL. He decided to attend culinary school and moved to Phoenix where he graduated from the Art Institute of Phoenix Culinary Program.

He began working at Phoenix City Grille while attending culinary school and has continually moved up the ladder to become executive chef. While at Phoenix City Grille he has traveled to Mexico City and Oaxaca to work with Susana Trilling, noted Mexican food cookbook author and operator of Seasons of My Heart cooking school.

He continues to study the influences and ingredients of contemporary American cooking. His passion is continually on display in both the menu and daily specials offered at Phoenix City Grill.