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, friends, and colleagues, but we don’t always have time to cook. Our goal is to make it as convenient as possible to enjoy good food whether it is a weeknight meal, an office lunch, or entertaining with friends. The Big Kitchen’s prepared meals and catering make life easier. – John, Jeff, Susan & John

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Meet The Team

  • Mitch and Michael in the Smoke House

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.