Today we’d like to introduce you to Brian Driscoll & Monique Hayward.
Hi Brian Driscoll & Monique Hayward, please kick things off for us with an introduction to yourself and your story.
We met completely by accident and also not by accident at all. In late March 2019, Monique was in Arizona celebrating her birthday. She spent a few days at her favorite vacation spot, Miraval Resort & Spa in Tucson, and then decided to add a couple of extra days in Phoenix.
One evening, Monique made a dinner reservation in Old Town Scottsdale, but when she arrived, the vibe just didn’t feel right. So she walked around until she found Citizen Public House, which was busy but had seats available at the bar. She took a seat and that’s when she noticed Brian.
He was clearly more experienced (i.e., older 🤣) than most of the staff and was doing far more than just working his own section. He was helping other servers, quietly making sure things ran smoothly, and even turning bar stools back into place when guests left. Monique remembers thinking it was slightly obsessive and also incredibly telling.
At the end of the night, Monique waited outside for Brian to finish his shift. When he came out, she introduced herself and said, “I’m not a stalker, but I’ve been watching you all night. I just wanted to tell you how much I admired your service. I’m a former restaurant owner, and I really appreciate that level of work ethic.”
We ended up standing in the middle of the street talking and then heading to a bar nearby, where the conversation continued well into the night. Brian shared his career journey in hospitality and his dream of starting a personal chef business. Brian told Monique a story about preparing a surprise romantic dinner for a woman whose husband had just returned home from military service, and she could immediately see the heart, care, and intention behind his work.
When Monique returned to Oregon, she couldn’t stop thinking about it. She did her own research, sized the market opportunity, and put together a 25-page business plan around the concept. A few weeks later, Monique flew back to Phoenix, shared the plan with Brian, and that’s when we decided to start DRISCOLL Cuisine & Cocktail Concepts. It’s a lesson about paying attention, trusting instinct, and having the courage to start a conversation.
Since launching in 2019, we have built DRISCOLL to create curated personal chef experiences, host private gatherings and retreats, and develop hospitality-forward content and products, including culinary and mixology classes, zero-proof cocktails, and technology tools designed to support restaurants and hospitality teams.
What we really do is help people feel cared for. Our clients come to us when they want more than a transaction. They want an experience that feels thoughtful, elevated, and personal. We solve for that by combining culinary craftsmanship with strong operational execution and a deep understanding of how experiences actually land with guests.
Can you talk to us a bit about the challenges and lessons you’ve learned along the way. Looking back would you say it’s been easy or smooth in retrospect?
One of the major struggles that we encountered in our early days was the COVID-19 pandemic, which nearly wiped us out just months after we launched the business. We officially started DRISCOLL Cuisine & Cocktail Concepts in late 2019, and by early 2020, we were off to a strong start. We had built a team of freelance chefs, servers, and bartenders, and we were growing our personal chef service in Phoenix. We were well on our way to achieving our goal to elevate in-home dining experiences for people who wanted something special.
Then the world shut down. Practically overnight, our entire second quarter of 2020 vanished. Weddings, dinner parties, birthdays, and holidays all disappeared from the book. There was a moment where we looked at each other and thought, “Do we close this down before it gets worse?”
We decided that we couldn’t walk away. We believed in what we were building, and oddly enough, the pandemic helped clarify our purpose. People still wanted to celebrate. They still wanted connection. They just needed a safe way to do it.
So, we pivoted and leaned into what we do best — i.e., small, private, personalized gatherings in our clients’ homes. We retrained our team, revamped our cleaning protocols, and promoted the idea that “your home is your new favorite restaurant.” We put our own savings into the business, took on personal debt, and kept going when until we could secure grants to ensure our business would survive.
It was tough. We didn’t hit our original revenue goals. But we survived, and even thrived. With that, we built a foundation of resilience that we still draw on today.
Great, so let’s talk business. Can you tell our readers more about what you do and what you think sets you apart from others?
Brian Driscoll and Monique Hayward are the co-founders of DRISCOLL Cuisine & Cocktail Concepts. Together, we’ve built a hospitality brand that brings people together through food, drink, and luxury. Our work spans private chef experiences, culinary vacation retreats at The Concept in Phoenix, our hospitality guide The DRISCOLL Method, and now our newest venture — DRISCOLL Dry, a premium line of zero-proof cocktails that are “bold on their own, brilliant with spirits.” We’re also developing Tableside, an AI-powered hospitality coach that helps restaurants train and empower their teams.
What makes DRISCOLL special is the blend of creativity and professionalism we bring to everything we do. We call it our signature approach — creatively conceived, exclusively tailored, professionally executed.
What makes you happy?
For Brian, motorcycle riding brings him immense joy and happiness. He owns a Triumph Bonneville Bobber and Ducati Diavel, and there’s nothing like being on an open stretch of curvy, twisty, windy road with amazing views and scenery. He’s been a motorcycle enthusiast his entire life, and he finds himself at peace when he’s on his bikes.
Monique is less of a thrill seeker. She’s been spending a lot of time in the kitchen lately experimenting with new recipes. She last cooked Crispy Gnocchi With Tomato and Red Onion, a delicious take on a panzanella from New York Times Cooking. She also loves just curling up with a great book or magazine.
Contact Info:
- Website: https://www.driscollcuisine.com
- Instagram: https://www.instagram.com/driscollcuisinecocktail
- Facebook: https://www.facebook.com/driscollcuisine
- LinkedIn: https://www.linkedin.com/company/driscoll-cuisine-cocktail-concepts/
- Twitter: https://www.x.com/driscollcuisine
- Youtube: https://www.youtube.com/@driscollcuisine
- Yelp: https://www.yelp.com/biz/driscoll-cuisine-and-cocktail-concepts-phoenix-4
