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

Led by Danielle Goodreau, Zack Leasure, Will Longoria, Michael Sturgis, Mitch Hughes, and Chris Easton, our culinary team prepares Big Kitchen meals from scratch every day.
  • Will, Chris, Danielle, Mitch, Zack and Michael

Danielle most recently served as Executive Chef for A Sharper Palate Catering and served as the recipe developer and tester for Tuffy Stone on his recent cookbook, Cool Smoke, The Art of Great Barbecue. She has worked with several restaurants in California and Chicago including The Alembic Bar in San Francisco, Ram’s Gate Winery in Sonoma, and Marcus Samuelsson’s C-House in Chicago.

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 helped develop the initial Big Kitchen menu.

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

As the sister company to Tazza Kitchen, The Big Kitchen takes full advantage of the restaurants’ smoke house team, Michael and Mitch, who often arrive at 4:30 am to fire up the smokers. After 8 years in the military, Michael trained at Johnson and Wales in Miami, and moved to Richmond and joined our team. Mitch spent time at Rogue and Estillo but found his way back to Tazza to join Michael and Chris, who runs kitchen operations. All three have grown with Tazza and now play a big role in our new adventure.