One of the best lessons in life? Keep it simple. And that’s exactly what Justin Nasralla and David Goluboff, owners of Mister Pio, have accomplished. Their menu is streamlined—rotisserie chicken, salad, and fries. However, don’t deceive yourself into believing it’s just any standard chicken, salad, and fries, especially when prepared by a chef with experience from top kitchens around the world.
Mister Pio’s signature dish begins with a two-day dry brine infused with 21 spices before being roasted over Marabú coals, a Japanese-style charcoal that burns longer and cleaner. While Nasralla doesn’t reveal all his seasoning secrets, he did share that he uses cumin, garlic, rosemary, and Ají Panca, a Peruvian pepper. Many spices are sourced from Mount Hope in Sedona, and through trial and error, he perfected the rub. “It was a process of experimenting with variations until I found the one I liked the most,” Nasralla explains. “I took the base of five key ingredients common in Peruvian pollerías and tried to create more depth and complexity in the flavor.” When asked if this required plenty of home R&D, Nasralla admits, “Yes, I roasted a lot of chicken in my oven at home.”
The birds come from Bell & Evans Farms in Fredericksburg, Pennsylvania, a family farm renowned for its hormone-free, antibiotic-free, and air-chilled chickens, which avoids the chemical baths that most poultry undergo. Air chilling, a long-standing European standard, improves the texture and gives the skin an extra crispiness. Although Nasralla initially sought a local supplier, he couldn’t find the production capacity needed for Mister Pio. Through Meats by Linz, a family-owned meat distributor, he discovered Bell & Evans. “It really has to do with quality,” he says. “I’m just trying to offer the best I can get my hands on—it’s as simple as that.”
The salads feature greens and vegetables from Steadfast Farms in Mesa, dressed in a bright Ají Amarillo vinaigrette. “I’ve always been a big fan of their produce, so I was excited to use their greens. They’re my favorite, and I’m just happy we’re able to work together.”
As for the fries, they are made with Kennebec potatoes and undergo a three-step process. “We cook them three times—first for 12 minutes, then cool and freeze them, and finally double fry them.” The result? Extra crispy, perfectly golden fries.
To complete the experience, Mister Pio offers Inca Kola, the neon-yellow Peruvian soda imported from Peru, along with classics like Coke and Jarritos. “It’s a tight menu, but that’s how you’d see it in Peru—chicken, fries, and salad. Keep it simple.”
Nasralla’s culinary journey is as fascinating as his cuisine. Originally from Toronto, his father and brother founded Blu Burger in Scottsdale, where he worked before embarking on his own path as a chef. A deep curiosity about his mother’s Peruvian heritage took him to Lima, where he spent three years immersing himself in the culture. It was there, in 2013, that he met Goluboff while studying at the Instituto Gastronómico D’Gallia.
Nasralla’s early career began in Arizona at The Mission, where he worked alongside Matt Carter. Afterward, he traveled the world, spending time in New York City, Tokyo, and Lima, before settling back in Phoenix in 2020. While he and Goluboff explored various restaurant ideas, a small space on Thomas Road became available and the concept for Mister Pio was hatched. “When I found this space—its size and location—it just made sense to do a pollería here,” Nasralla notes. “Chicken and fries are universal; anyone can relate to them. Fine-dining Peruvian might be harder to introduce to people, but this is accessible.”
They secured the location in November 2023 and officially opened in late October 2024. Since then, Mister Pio has built a strong following, with takeout being a significant part of the business. For Nasralla and Goluboff, keeping it simple doesn’t mean sacrificing quality; it means elevating the basics to something exceptional. And at Mister Pio, they are achieving just that.
written & photographed by: marci symington
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