Former Palm Desert, California, residents Tony Chilingaryan and his wife, Hasmik, moved to Phoenix and opened Kabob Grill N’ Go on 16th Street just before the pandemic hit in 2020. The timing was tough, but the couple remained hopeful and built their business, one kabob at a time. The hard work paid off. In 2022, The New York Times named Kabob Grill N’ Go one of the 50 best restaurants in America, and in 2024, Food Network’s Diners, Drive-Ins and Dives stopped by for a visit. Chilingaryan, whose vibrant personality exudes joy, also credits his wife and loyal staff for the eatery’s success.
What influences your food?
My parents are from Persia. When I was a kid, I would watch my grandmother, my father, my mother and even my aunt cook, and I started cooking at the age of 7. I practiced, little by little, and I grew a big, beautiful passion for cooking. It was just natural to me. My wife is Armenian, and I’m Persian, born in Los Angeles, but I traveled to different parts of the world and lived in the Yucatán for nine years. Not only is the culture there beautiful, but the food is unbelievable.
How would you describe your cuisine?
It’s Persian, Armenian with a Southwestern flair. When I opened the first week, I said to myself, there’s something missing. I have to do something to make my food special and bring the umami, sixth sense, using more of my flavors. I got a bad review the first or second day and I couldn’t even sleep. I had to do something different and prove myself. I created a sauce that no one has. It infuses the meat and mesquite together, and the glaze on the pork and chicken is unbelievable.
What do you enjoy most about your work?
I really care about the food quality, but I also care about making [the food] memorable from the first bite. On numerous reviews, people are saying it’s the best they’ve ever had, and I have tears of joy. I do it for love. I want people to be happy. When you do something with heart and passion that you love, people can tell.
