The Joe Costello Syndicate

The Joe Costello Syndicate

The Joe Costello Syndicate is the perfect band for all occasions.  We excel the expectations of most venues and club owners because no matter who is in the audience, we will play something for everyone.  We get people on the dance floor from the first song and never sit down except to get a drink, eat some food or rest.  Don’t let our picture on the left with us wearing suits, fool you.  Yes, we clean up well but we’re also very cool, hip and ready to bring it!! If you want a party/corporate band that can start off a little chill like a jazz group, you have found one of the few bands in the valley, that can adapt to a musical situation like a chameleon.  We are often asked to play jazz for cocktail hour settings and then when it’s time to get people on the dance floor, we can instantly change to be one of the best party/corporate bands around.  Our song list varies from old jazz standards all the way to today’s most popular rock, soul, R&B, funk and pop/rock. Until we arrived on the scene, you would need to hire two separate bands for your occasion but now the best of everything is wrapped up into one great entertaining, professionally run band. The Joe Costello Syndicate still holds a residency gig at Kazimierz World Wine Bar every 2nd & 4th Saturday of the month and has done so for the past four years.  You can also see the band at Sanctuary Resort & Spa either out on the patio or inside The Jade Bar.  The band has also started appearances at Harrah’s...
Silvana Salcido Esparza

Silvana Salcido Esparza

One of the country’s foremost authorities on regional Mexican cooking, chef Silvana Salcido Esparza has earned a gilded reputation since first opening the original Barrio Cafe on 16th Street and Thomas Road in Phoenix, 2002. Chef Silvana comes from a long line of bakers. The Salcido family has a rich heritage that dates back to medieval Spain where they were the official pastry chefs for King Ferdinand. They immigrated to the New World, to Mexico, in the 1600s and reached Los Angeles shortly after World War II. Chef Silvana Salcido Esparza was born in L.A. and raised in Merced, CA, surrounded by some of the richest land in the world – the San Joaquin Valley. She was brought up in a three-generation household and her time was spent working alongside family in their bakeries, delivering bread to the campesinos and minding her parents small store. Chef Silvana’s family frequently crossed the border to procure hard-to-find Mexican staples, which they offered for re-sale in their retail bakery. Handmade baked goods and homemade tortillas sat alongside novellas, prayer candles and medicinas. Her parents’ customers included everyone in the area, their American neighbors next door, and the waves of Mexican workers who migrated through the Valley seasonally. Chef Silvana moved to Arizona and continued the legacy of her entrepreneurial family, but she did it her way and became a chef. She opened the celebrated Barrio Café in 2002 and has offered award-winning Mexican food ever since. Serving elevated Mexican cuisine with flair all her own, she is now considered one of the best Mexican chefs in the city country. Since 2002, Salcido-Esparza...
Michael Lamey

Michael Lamey

Michael Lamey, Executive Chef at the JW Marriott Phoenix Desert Ridge Resort & Spa graduated with honors from Johnson & Wales University with an Associate Degree of Science in Culinary Arts & Bachelor of Science in Food Service Management. Michael, with over twelve years culinary experience has been with Marriott for nine years at five different resort properties. Michael was born and raised in small coastal community in southern New Jersey. Growing up in New Jersey also known as “The Garden State”, Michael appreciates the efforts of local farmers. He proudly partners with local farms and sustainable food purveyors to provide a unique farm to fork experience. Michael showcases this philosophy at the JW Marriott Desert Ridge utilizing ingredients from: Crow’s Dairy Farm (Buckeye, AZ), Duncan Family Farms (Goodyear, AZ), and McClendon Farms (Peoria, AZ). The resort recreates their menus four times a year to highlight food...
Todd Allison

Todd Allison

As the executive chef at T. Cook’s at Royal Palms Resort & Spa, Chef Todd Allison brings more than 10 years of luxury culinary experience to his role. Prior to joining T. Cook’s in May of 2015, he served as executive chef at The Inn at Rancho Santa Fe and executive chef at Anthology in San Diego where he was responsible for all day-to-day operations of the 350-seat jazz supper club. Prior to that, he was the executive chef at Hilton Checkers in Downtown Los Angeles. Chef Allison also previously worked as executive chef at Bollinger’s in Santa Barbara, chef de cuisine at Studio at Montage Laguna Beach as the right-hand to Chef James Boyce, tournant chef for almost three years at Mary Elaine’s at The Phoenician and as sous chef at Michael Mina’s restaurant, Aqua, at the St. Regis Monarch Beach. A native San Diegan, Allison began his culinary tenure at the age of 15 as a dishwasher and worked his way through each step in the kitchen, understanding the essential aspects of each position and the importance of a unified kitchen team. Allison obtained his Associate Degree in Culinary Arts from Le Cordon Bleu in Scottsdale. When not in the kitchen, Chef Allison enjoys the great outdoors – surfing, snowboarding, skateboarding, hiking, competing in triathlons, exploring new restaurants and traveling the...
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