{"id":17302,"date":"2026-09-16T08:07:00","date_gmt":"2026-09-16T15:07:00","guid":{"rendered":"https:\/\/www.arizonafoothillsmagazine.com\/people\/?p=17302"},"modified":"2026-09-15T16:07:31","modified_gmt":"2026-09-15T23:07:31","slug":"trendsetter-to-know-gian-franco-brugaletta-executive-chef-co-founder-of-mixela","status":"publish","type":"post","link":"https:\/\/www.arizonafoothillsmagazine.com\/people\/chefs\/trendsetter-to-know-gian-franco-brugaletta-executive-chef-co-founder-of-mixela","title":{"rendered":"Trendsetter to Know: Gian Franco Brugaletta, Executive Chef & Co-Founder of Mixela"},"content":{"rendered":"\n
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Name:<\/strong> Chef Gian Franco Brugaletta<\/p>\n\n\n\n

Instagram:<\/strong> @chefgianfrancobrugaletta, @mixelaphx<\/p>\n\n\n\n

Website:<\/strong> mixelaphx.com<\/a>, chefgianfrancobrugaletta.com<\/a><\/p>\n\n\n\n

Age:<\/strong> Vintage<\/p>\n\n\n\n

Title:<\/strong> Executive Chef<\/p>\n\n\n\n

Married\/Single:<\/strong> Married to Valentina Huerta, his co-owner and partner in every sense at Mixela.<\/p>\n\n\n\n


Kids:<\/strong> Four legged one, lovable Rottweiler named Sarah.<\/p>\n<\/div><\/div>\n\n\n\n

City you live in:<\/strong> Phoenix, AZ<\/p>\n\n\n\n

A typical day in my life includes\u2026<\/strong> a walk around the neighborhood with Sarah, a lot of tasting spoons, at least one debate with Valentina about how much salt is “enough” salt, and a wine bar that somehow always fills up faster than I expect on a Tuesday.<\/p>\n\n\n\n

I was born\u2026<\/strong> in Venezuela<\/p>\n\n\n\n

My favorite thing about Arizona\u2026<\/strong>the sunsets. I’ve cooked in a lot of beautiful places, but nothing makes me put the knife down and just look out the window like a Phoenix sky in October.<\/p>\n\n\n\n

I’m listening to\u2026<\/strong> Pink Floyd<\/p>\n\n\n\n

My family\u2026<\/strong> my why<\/p>\n\n\n\n

If I could have dinner with anyone, it would be\u2026<\/strong>My grandmother. Every chef says some legendary name, but I’d trade all of it for one more meal at her table, finding out what she actually put in that sauce. Our first restaurant was named \u201cNonna\u201d to honor our grandmothers.<\/p>\n\n\n\n

One thing I cannot live without\u2026<\/strong> good pasta<\/p>\n\n\n\n

When I was younger, I wanted to be\u2026<\/strong> a musician and \u201cRambo\u201d<\/p>\n\n\n\n

I’m inspired by\u2026<\/strong> beautiful ingredients and freshness<\/p>\n\n\n\n

The person\/people who motivate(s) me is\/are\u2026<\/strong>My wife, Valentina, always. Building Mixela with her means every big decision has two very different, very stubborn opinions behind it, and the food is better for it.<\/p>\n\n\n\n

If I could change anything in the world, it would be\u2026<\/strong>I’d get more people to eat at a table with strangers. Most of the world’s problems get a little smaller over shared plates.<\/p>\n\n\n\n

The perfect day would be\u2026<\/strong> Market in the morning, a long lazy lunch with no reservations, then a full house at Mixela, and getting home for a night swim with Sarah.<\/p>\n\n\n\n

My first job was\u2026<\/strong> Wedding photographer<\/p>\n\n\n\n

My favorite escape\u2026<\/strong> The mountain <\/p>\n\n\n\n

My life\u2026<\/strong> is basically a running argument between three continents’ worth of recipes, and I wouldn’t have it any other way.<\/p>\n\n\n\n

I’m currently working on\u2026<\/strong>Mixela’s new fall menu: six new dishes just landed, including a lamb birria agnolotti I’m pretty proud of and an asado negro that’s Venezuelan heritage on a plate.<\/p>\n\n\n\n

Always\u2026<\/strong> Taste it before you serve. Every single time.<\/p>\n\n\n\n

Never\u2026<\/strong> Rush food, be patient. Or serve a dish I can’t tell a story about.<\/p>\n\n\n\n

Favorite Quote\u2026<\/strong> You can’t always get what you want\u2026<\/p>\n\n\n\n

Biggest Dream\u2026<\/strong> To cook in Sicily for friends and family, all farm fresh ingredients, wine, love and dogs. <\/p>\n\n\n\n

My Pet Peeve(s)\u2026<\/strong>Sloppy work. Not caring.<\/p>\n\n\n\n

\n


Bio:<\/strong> Gian Franco Brugaletta is the Executive Chef and co-founder of Mixela, a tapas, crudo and aperitivo bar tucked into Phoenix’s Loma Linda Historic District. His cooking took shape in Monaco’s luxury dining scene before he and his wife and co-owner, Valentina Huerta, brought that global sensibility home to Phoenix. Together they built Mixela around both of their cultures and passions, weaving Italian technique, Japanese precision and Latin American flavor into a menu that moves fluidly between them: think lamb birria agnolotti, miso-seared endives and Venezuelan asado negro, all built for the table to share. That same mix of his and Valentina’s worlds shapes the whole experience, from the food to the candlelit wine bar that’s become one of the city’s go-to spots to slow down over a good glass and a plate worth passing around.<\/p>\n<\/div>

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