Matthew (Matt) Higdon – Sous Chef

Matthew was born in Missouri in 1979.  He started cooking when he was just 16 years old, at Nonna Nunzio’s, an Italian Restaurant in Springfield, Missouri, where he worked for three years.

Matt eventually moved to Phoenix and attended the Scottsdale Culinary Institute, LeCordon Bleu Culinary Arts, graduating in 2002.

He spent the next two years as a Sous Chef at the Sierra Point in Scottsdale, a two and a half year stint at Everett’s Steak House in Scottsdale, and time at the Phoenix City Grill, before joining Mike Kirk and his staff as Sous Chef here at Maizie’s Café and Bistro. Matt started with Maizie’s a few months prior to its May, 2008 opening and was a major asset in helping to establish the kitchen and staff. Matt has an artist’s touch in creating his Evening Specials, which have met with resounding delight by Maizie’s Café and Bistro’s clientele.         

Mike Kirk – Head Chef

Colorado native Chef Mike Kirk came to Arizona at age ten and has extensive experience in culinary

arts, as well as kitchen organization and management. Mike’s dynamic, “hands on” management style motivates and maximizes employees’ productivity, assuring a fabulous dining experience for our guests.

Mike’s three year culinary apprenticeships included both The Inn at McCormick Ranch and the Golden Eagle Restaurant in Phoenix. Following his apprenticeship, Mike was Executive Sous Chef at a private club in New Orleans for five years, returning to Phoenix to work for the next 13 years, first as Sous, later Executive Chef, at the Arizona Country Club. After many years in the corporate culinary environment, Mike found his niche in smaller, family-owned restaurants.  Maizie’s Café and Bistro is the fourth family restaurant that Mike has been involved in opening. Mike was instrumental in forging Maizie’s wonderfully inclusive American Bistro Menu, which has been the centerpiece of establishing Maizie’s Café and Bistro as one of the top eateries in Phoenix. He works tirelessly, continuously upgrading the menu to assure that it’s always new and exciting.

Chef's Bio