MISSION & HISTORY.
Tucson Originals Restaurants is an alliance of independently owned local restaurants, purveyors and partners working together to raise awareness of the rich and vibrant culinary community in Tucson. Since 1999, Tucson Originals has been at the leading edge of culinary entrepreneurship in Southern Arizona. Tucson Originals Restaurants is the model for other similar groups across the nation working to preserve and promote locally owned independent restaurants.
The food history of Tucson is woven into the fabric of our community. The diverse cuisine offered by local signature restaurants gives Tucson a unique sense of place and cultural identity. Tucson Originals Restaurants works to support these iconic and locally-owned restaurants and help them to survive, and thrive, even with the increasing presence of chain eateries.
Tucson Originals Restaurants is committed to vigorously support its member restaurants, and welcomes new members, large or small, to ensure rich culinary experiences for future generations. Membership in Tucson Originals Restaurants provides enhanced purchasing advantages, increased visibility and marketing and a wealth of resources and comradery for members.
We are grateful to our community and will continue our strategic partnerships with local charitable organizations and pledge to support their signature events to give back to Tucson!
We thank you for your support for over 15 years and look forward to offering excellence in local dining experiences in Tucson for many years to come.
THE T.O. BOARD OF DIRECTORS
Bisbee Breakfast Club
Terry was born and raised in Tucson, the youngest child of a restaurant family. He did everything he could to stay out of the business but was finally convinced in to return to the fold in 2011. In 2015, he founded Ombre Coffee Roasters, a wholesale and retail specialty coffee and beverage company. Terry has been an active Tucson Originals member since 2014.
Rocco's Little Chicago
Rocco DiGrazia moved to Tucson in '92
to further his studies in Archaeology but ended up finding a more suitable path continuing kitchen work. After stints at local faves including the Bum Steer, Caruso's,
and Cafe Terra Cotta, his friends convinced him to open a pizzeria. He's been cooking up Chicago faves at the Broadway
shop since 1998.
Pima Cullinary College
OTHER BOARD MEMBERS
CSI - Point of Sales Consulting
Mojo Cuban Kitchen