Teakwoods Tavern & Grill brings 40 jobs to Maricopa

When it’s right, it’s right.

Such seemed to be the case for Tommy Celluro in October 2007 when a broker brought him by to take a look at the space Ramsey’s American Grill had vacated a few months earlier.

“After 10 minutes we said ‘yes,'” Celluro said. “It took a while to actually get it done.”

By November, Celluro had the keys and began to get down to work giving the dining space a new look where he could reopen the dining space as Teakwoods Tavern & Grill.

“We put our spin on it,” he said. “We wanted to make sure people knew they weren’t in the old Ramsey’s, and not feel like they are walking into a strip mall.”

This isn’t the first time Celluro has opened a Teakwoods. He has owned one at Gilbert and Williams Field Road for five years. He will continue to operate both in tandem. Meanwhile, he has plans to add an additional East Valley location.

“We were planning on Queen Creek. We still are, but this happened first,” he said. “There was a need for us here.”

Celluro also stressed the everything is “made-from-scratch” policy which means the food is as fresh as it can possibly be.

“Food and service is what we’re known for,” he said. “We hope to do a good job of that.”

Karrissa Warren of Maricopa, who lives in Maricopa’s Homestead community, agreed.

“It’s ridiculously good,” she said of the menu of the eating establishment where she begins work in the morning as a server. “Everything is homemade.”

The opening of the restaurant, which includes a tavern, brings with it about 40 jobs. Most of those are Maricopa residents. Two of them are former Ramsey’s employees.

“I don’t know how many applied,” Celluro said. “The two we have are dynamite.”

Warren said she’s worked for Teakwoods in the past and is excited to be working for them again.

“They run a tight ship,” she said. “It’s always been phenomenal. It’s always been a fun place. Even though we have a bar, it’s very family friendly.”

Fellow server Julie Burturla said the opportunity to work at Teakwoods was most interesting because it offers a chance to build something from the ground up.

“I really like opening the restaurant,” she said Tuesday during a pre-opening event during which employees and guests had a chance to sample the menu. “It’s a great idea. As a staff, we get to grow as a team.”

Hours:
Monday – Friday 10:30 a.m. to 2 a.m.
Saturday – Sunday 9 a.m. to 2 a.m.

Photo by RuthAnn Hogue