Head chef & Owners
Meet Brian & Margita
Chef Brian Webb moved to Phoenix from California to attend Scottsdale Culinary Institute. While working as a chef at a Japanese restaurant, Brian met his wife, Margita, and soon they were planning a destination wedding in Lapu-Lapu City, Phillipines. Immediately after landing, Brian was blown away by the food.
“Filipino food was exciting, with the sour components, the sweetness… not only did I fall in love with my wife, I fell in love with the cuisine.”
After the couple returned from the Philippines, Brian’s goal was to bring his experience in Cebu back to Phoenix. He spent months researching, learning recipes from his in-laws.
HOW IT ALL BEGAN
Hey Joe! Food truck
In 2010, the Hey Joe! Filipino Food truck was born, serving menu items like, sisig, balut, and lumpia. But there was one dish that Brian couldn’t serve from his truck; Lechon Baboy, the crown jewel of Filipino cuisine, a whole roasted suckling pig stuffed with herbs and seasonings with crispy skin.
“The food truck was a vessel, but also a handicap because you were limited on what foods you can do. I didn’t do Lechon because you can’t cook Lechon in a food truck.”
The Next Chapter
PHX Lechon Roasters
After 4 years of serving filipino food to Phoenix, Brian sold the Food Truck and returned to the restaurant scene. In 2020, he had an opportunity to pop-up at the restaurant he worked at to finally serve his Lechon recipe. The 5-hour roasted Lechon was a success and sold out in 15 minutes.
“that 15 minutes of selling out and seeing excitement on peoples faces, and seeing the enjoyment reignited my drive.”
Brian knew he had something special and he began to plan the next chapter of his filipino food adventure. PHX Lechon Roasters has popped up in festivals and markets, selling out at every event.