Even restaurant people need to eat at home.

When we opened Tazza Kitchen, our goal was to create a casual place where we would personally want to spend time, eating delicious food and enjoying great cocktails. But like everyone else, we are busy with work and families. We care about sharing meals with our family and friends, and we care about good food made with fresh ingredients. We just don’t always have the time to cook. Our goal is to make it as convenient as possible to eat good food at home; The Big Kitchen makes life easier. – John, Jeff, Susan & John

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Meet The Team

  • Will, Chris, Danielle, Mitch, Zack and Michael
As with our restaurants, our kitchens work as a team and we are fortunate to have a variety of culinary talent working to bring you great food.

Zack Leasure – With ten years at some of DC’s best restaurants including Komi, Red Apron Butchery, Osteria Morini, and most recently as the Executive Sous Chef at Tail Up Goat, Zack has led the effort on recipe development.

Will Longoria led the kitchen at Rogue and cooked at The Magpie and Oval Room in Washington, DC, prior to joining The Big Kitchen as Kitchen Manager.

Michael Sturgis and Mitch Hughes often arrive at 4:30 am to fire up the smokers.

Chris Easton has held several roles at both Tazza and The Big Kitchen and jumps in wherever he is needed.

Danielle Goudreau most recently served as Executive Chef for A Sharper Palate Catering and has worked with several restaurants in California and Chicago.

Marbin Del Cid Castro and Maria Del Cid are known for their meatballs, green rice, and pupusas!

Russell Watkins, Adelaida Lovo Costellon, Luis Nunez and Sydney Shermer, Matthew Williams fill out the prep team preparing scratch food daily.