Established in 2010, the Osio Culinary Group owns and operates restaurants in Phoenix and Scottsdale: Local Bistro, Central Bistro, SumoMaya and Kale & Clover. Founder German Osio was born in Mexico City and spent his formative years in Connecticut. After graduating from Les Roches International School of Hotel Management in Switzerland, he worked at various 5-star hotels and Relais & Châteaux properties, as well as several Michelin starred restaurants. Before relocating to Arizona, he lived in Texas where he opened a number of restaurants ranging from steakhouses to Latin fusion to wine bars. At every Osio Culinary Group restaurant guests are guaranteed chef-crafted food served in a warm, welcoming environment. For more information, visit osioculinarygroup.com.
Executive Chef Roberto Madrid continues to raise the bar in Latin-American and Asian fusion cuisine. A native of Northern Mexico, he has spent decades crafting unexpected and delectable recipes featuring distinct tastes from around the world using locally-grown produce. Throughout his 30-plus year career, Madrid has worked with cuisines of multiple countries, providing him a strong foundation for combining different flavors into new dishes. These include French haute cuisine, fine Italian, and modern Southwestern. After working with some of Scottsdale finest chefs, he became part of the opening culinary lead team for The Terrace restaurant at The Phoenician Resort & Spa and later served as Executive Chef for the Golden Swan at the Hyatt Regency Scottsdale Resort at Gainey Ranch. His skill elevated The Golden Swan restaurant into one of the Southwest’s powerhouses of Mediterranean cuisine. Madrid spent 14 years with the Hyatt before joining The Westin Kierland Resort & Spa, where he served as Executive Chef at The Westin Kierland Resort & Spa’s signature restaurant, Deseo. Madrid has been involved in many high-profile local and international events through which he earned many accolades. Among these events are the 2001 annual gala event for the American embassy in Morocco that hosted 300 persons; the 2002 Culinary Tour in New York City; being part of the opening team for W hotel in Vieques, Puerto Rico in 2005; the 2011 “Panama Gastronomica” in Panama City, Panama; and a culinary tour and ceviche experience in Lima, Peru in 2014. Wishing to use his position to help others, he has been a long-time supporter of the James Beard Foundation.
As General Manager of SumoMaya, Jason Pohlman ensures that guests have an outstanding dining experience. A native of Oahu, Hawaii, his journey in the food industry began at the age of 10 in his stepfather’s catering business. He loved working with food then, and he loves it now. Jason worked for Roy’s Restaurant Group for 11 years, both in Hawaii and on the mainland. During that time he held various positions in the restaurants and helped open Roy’s in Woodland Hills, California. He also served as Food and Beverage Director for a private club, running three different outlets. Most recently, he advised small restaurants on how to refine their operations as a consultant. Jason trained under renowned Master Sommelier Chuck Furuya. He believes that organizational and logistical skills are key to the success of a restaurant, but nothing matters more than being genuinely interested in taking care of people.
Lorenzo has been a familiar face around the Valley for more than a decade, leading a variety of restaurant kitchens ranging from modern American wood-fired fare to authentic Latin American cuisine. Lorenzo comes from a long line of cooks stretching back to his family’s roots in Mexico, making him the perfect addition to SumoMaya’s culinary team.
Greg ensures that Chef Roberto Madrid’s vision is accurately implemented in SumoMaya’s kitchen. Greg’s career in cooking began early in life. While working in restaurants, he realized the fast pace of the commercial kitchen was where he belonged. After graduating from the University of Oklahoma with a degree in Spanish literature and linguistics, he earned his culinary degree at Johnson and Wales University in Denver. Soon after, he landed a job at Fruition and was nominated as Food and Wine magazine’s Best New Chef for Alex Seidel. It was here that he learned the art and discipline of cooking – from farming to cheese-making, to the intricacies of a kitchen in a top-tier restaurant.
SumoMaya would like to thank the incredibly talented and dedicated team that helped bring this restaurant to life.
“Wherever you go, go with all your heart.” -Confucius