Tonto Bar & Grill is built on a strong foundation that transcends most restaurants’ missions. Not only do we take great pride in our food, drinks and service – all of which are consistently outstanding – we also aim to preserve Arizona’s heritage through our cuisine and by sharing the stories of our property’s past. We fuse Southwestern and Native American ingredients and present them in a warm, welcoming atmosphere rich in Arizona lore. Please read our History page for details on how our property has evolved through the ages.
Co-owner Eric Flatt grew up on a small ranch in Colorado and stays true to his roots by serving local ingredients, buying from ranchers and creating a warm, rustic atmosphere for Tonto guests. Eric has an extensive resume working for five-star resorts, hotels and restaurants in San Francisco and Colorado, where he was a chef and managed the AT&T golf tournament, U.S. Open, Concours d’Elegance and many more world-class events. He stays ahead of the curve in food trends by going backwards in time, using local desert harvests and all-natural and organic products.
Co-owner John Malcolm heads up the front of the house by personally greeting guests and remembering specific details of their preferences. John works closely with the servers, hostess and bartenders to ensure each guest has an exceptional experience. He has been in the hospitality business his whole life and brings a wealth of knowledge from five-star hotels, private clubs and several restaurants. John graduated from the California Culinary Academy and has a solid background in all aspects of the business, including food, wine and service.
Banquet/Event Coordinator and Wedding Specialist Brittany Peters handles special events small and large, using her expertise in planning and presentation to deliver top-quality service. Brittany has worked in all of the positions in banquets and weddings and is a pro at organizing and executing events and weddings.
Manager Barbara Sikora was Tonto’s banquet coordinator for years, and now uses her experience and resources to take charge of the day-to-day management of the restaurant.
Operations Manager Smith is in full command of all operations. He is the “go-to guy” in any situation. If it’s a Friday night and the restaurant needs lighting for a suddenly scheduled special event, Smitty is on it. Smith has come up through the ranks of the kitchen and even served as chef for several years. His knowledge of all departments comes in handy on a daily basis.
Head Chef Ryan Peters brings an extensive background working in a number of prestigious kitchens, including five-star and five-diamond resorts and a stint as tournant with Wade Moises. He has a diploma from Le Cordon Bleu and associate’s degree in culinary arts from the Scottsdale Culinary Institute (2004). He joined Tonto as sous chef in October 2010 and quickly earned a promotion to head chef.