Chef W

Chef W Contact information, map and directions, contact form, opening hours, services, ratings, photos, videos and announcements from Chef W, Caterer, Gilbert, AZ.

09/09/2026

This week’s special: Smoked Pastrami Meatballs.
I hate wasting good food, so these are built from the pastrami scraps and hard-to-slice pieces from service, mixed with ground beef, parsley, eggs, breadcrumbs, pastrami seasoning, red w**e, plus the rendered pastrami fat and juices worked right into the mix.
Then they hit the smoker, pick up even more flavor, and finish in the pan gravy.
Half pastrami. Half beef. Smoky, juicy, rich as hell.
Smoked Pastrami Meatballs — this week at Don Pastrami’s.

09/03/2026

We’re at 860 N Riverview Suite #3, Mesa, AZ 85201 — located between the Sheraton and Marriott at Wrigleyville West, east of the Cubs stadium.
House-smoked pastrami, Italian beef, brisket, and big sandwiches done the way they should be.
602.849.4756

08/31/2026

Day 13 of 14 Days: Opening a Restaurant — and today we’re having a little fun.
I wanna hear your craziest sandwich idea. Meat, cheese, sauce, toppings… whatever you’ve got. But you gotta name the damn thing too.
Drop it in the comments. I’m picking my favorite, putting my own spin on it, and actually making the f**kin’ thing.
Let’s see what you’ve got.

08/30/2026

Day 12 of 14 Days: Opening a Restaurant — and today was a damn good day.
We finally got to show off the pastrami the way it’s supposed to be done: brined, seasoned, smoked low and slow, sliced up, and built into the kind of sandwich Don Pastrami’s was made for.
Then Tastes of AZ came through for a sneak preview, tried the food, and got a first look at what we’ve been building.
Huge thanks to for coming out, trying the food, and capturing the vibe.
From the smoker to the influencer.

08/28/2026

Day 10 of 14 Days: Opening a Restaurant — shopping day.
I hand-pick every roast and every brisket. I’m looking at the marbling, the size, the shape, the fat caps — all of it. And yeah, I’m that as***le opening every case because I’m not settling for whatever happens to be sitting on the shelf.
Then it all comes back to the walk-in: clean, organized, fresh product, everything where it belongs.
Tomorrow… we cook.

08/28/2026

“Day 9 of 14 Days.
Today is paperwork.
And yeah… this is probably the least exciting part of opening a restaurant.
No construction. No food. No big reveal.
Today I’m finalizing menus, organizing permits, getting everything lined up for final inspections, and making sure all the little details are actually handled.
And I’m not gonna bu****it you…
today has been extremely fu***ng stressful.
Because this is the point where all the little things start feeling really big.
You can build the kitchen. You can hang the logo. You can have the whole place looking ready to go.
But if the paperwork isn’t right and the inspections aren’t handled…
you’re not opening s**t.
So today is me, a computer, a pile of paperwork, a whole lot of checking things twice…
and probably checking them a third time because apparently I don’t trust myself anymore.
Tomorrow, we shop.
Day 11…
we finally cook.
So today I’m gonna sit right here, handle the paperwork…
and try not to lose my fu***ng mind.”

08/28/2026

Day 8 of 14 Days: Opening a Restaurant.
Don Pastrami’s may be a small carryout, but I never wanted it to feel small. Today was about giving the place some personality — the logo, the walls, the old-school touches, and all the little details that make it feel like its own place.
You might only be here for five minutes picking up a sandwich… but I still want you to remember where you were.
Small carryout. Big personality.

08/25/2026

This is another side of Chef W. Cooking is a huge part of who I am, but so is creating. When everything gets loud, working with my hands is how I reset. Food, restaurants, woodworking — different things, same need to build something from nothing.

08/24/2026

At 50, I’m not trying to get comfortable.

I’m opening a restaurant, building something from the ground up, and stepping into a completely new chapter of my life.

This page is where I’m going to show the whole thing — the food, the pressure, the wins, the f**kups, the long days, and whatever comes next.

I have no idea exactly where this ends.

But I know I’m not done yet.

Follow my journey.

Address

Gilbert, AZ
85234

Telephone

+16028190821

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