In this episode, we sit down with Valentina Huerta and Chef Gian Franco Brugaletta of Mixela to talk about the experiences, cultures, and relationships that shaped one of Phoenix’s most unique restaurants. Their journey stretches from Mexico and Venezuela to Italy, France, Monaco, and eventually Arizona, and those influences come together throughout Mixela’s constantly evolving menu.
We talk about their original restaurant, Nona, the transition to Mixela, and why they don’t feel the need to put their food into one specific box. From ceviche and sashimi to pasta, seasonal ingredients, mezcal, and dishes inspired by whatever is available at the moment, the menu is essentially Gian Franco’s culinary résumé.
Mixela is a restaurant built around curiosity, creativity, and a lifetime of experiences. Tune in to hear how Valentina and Gian Franco turned their travels, memories, and love of hospitality into something completely their own.
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