What is Chuy’s all about?

We use fresh produce delivered six days a week, make every sauce in-house, and prepare guacamole and salsa fresca multiple times a day to keep it fresh. Our fajita beef and chicken are always grilled to order, never pre-cooked. At the end of the day, the food has to be right, or it doesn’t go out. That’s our standard, and our guests can taste the difference.

At Chuy’s, we promise high-quality, made-from-scratch, fresh food served with friendly service in a clean, well-organized restaurant. Our team is passionate about what we do—happy people serving great food in a space that’s consistently well maintained.

Where does the name “Chuy’s” come from?

Many years ago, our founders, Mike and John, had a connection to a small bar in Austin, Texas called Mike and Charlie’s. They knew they didn’t want to open a bar—they wanted to create a restaurant. A place where friends could gather, enjoy fresh, high-quality food at a reasonable price, and feel comfortable coming in once or twice a week for lunch. That vision is what sparked the brand—but they couldn’t settle on a name.

Mike grew up in South Texas, near the Mexico border, and one day, while Mike and John were out to lunch, still struggling to name the restaurant—even after running a contest to try and decide—a lucky moment happened. One of Mike’s old high school friends walked into the restaurant and shouted across the room, “Hey Chuy!” That was it. Mike looked at John, and they just knew—it was the perfect name.

Over time, “Chuy” became more than just a nickname. They started thinking of Chuy as a personality—someone who’s a little quirky, loves bold colors (especially bright pink), and doesn’t take life too seriously. What began as a personal nickname became the spirit of the brand.

What do you see as the big trend or future vision for dining experiences in Northwest Arkansas?

I’d like to focus on what I hope to see. The pandemic affected all of us deeply, but especially our industry—it turned people from individuals into transactions. Instead of being a person, you became just “Check #2347 at table 22.”

What I want to see is hospitality making a strong comeback. When you go into your favorite restaurant, the staff should recognize you, and you should feel they genuinely care about your experience. That’s something I emphasize with my team regularly—do you know the guest’s name? Have they been here before? Did they truly enjoy their meal? Did they have a good time?

Dining isn’t just about the food on the plate; it’s about the entire experience. Sure, the fun décor—like the pink walls, quirky fish, hubcaps, and pictures on the walls—adds character. But without that personal connection and genuine care from your server, it’s just a transaction, not hospitality. I want to see all restaurants—not just Chuy’s—return to providing true hospitality, making every visit an experience, not just a sale.

You’re expanding your role into area management with Chuy’s and overseeing multiple locations across Arkansas. How does that feel, and what has your experience been like?

I was the general manager here in Rogers for a couple of years, and I’ve been with Chuy’s for almost nine years in the restaurant business. I’ve worked as a general manager for over 20 years, and now I have the opportunity to oversee multiple locations across the state—which is really exciting. What makes it even better is how well Arkansas has embraced Chuy’s. In some markets, people say they don’t quite get Tex-Mex the way folks in Texas do, but here in Arkansas, they love it. We’ve built a strong and loyal fan base.

What are your favorite things to do and places to eat in Northwest Arkansas?

I was never a fisherman before, but I am now. I never used to hike, but these days I try to get out on a trail once a week or at least a couple of times a month. I didn’t used to sit and watch the sunset over the lake, but now it’s something I do every day. Even my drive to work is something I enjoy—the trees, the water, the open spaces—it’s calming. It’s truly beautiful here, and there’s so much to explore. I haven’t made it to every place on my list yet, but I’m working on it.

I try to stick with the local spots. Capriccio Ristorante, the Italian place nearby, is always a lovely dining experience. For something more casual, the burgers at Smitty’s Garage across the street are great. I also like heading downtown to Gaby’s Bakery for tamales—and while I’m there, I’ll often stop next door at Topgolf to hit some golf balls.

What I really enjoy about Northwest Arkansas is that it offers a little bit of everything—you’ve got that hometown charm mixed with the kind of entertainment venues you’d expect in a metropolitan area.

How can we engage middle and high school students early to build a strong restaurant talent pipeline?

Northwest Arkansas is filled with outstanding people, and Chuy’s recognizes that different individuals have different needs from their jobs. The key to building a strong talent pipeline is flexibility and purpose. Chuy’s encourages students to work a few nights a week for extra money, welcomes teachers who want weekend shifts, and supports those who simply enjoy waiting tables or bartending. For those who want to build a career, the opportunity is there—like the recent internal promotion of an hourly employee to a manager role. By meeting people where they are and offering a supportive environment for growth, restaurants like Chuy’s can engage young people early and show them the full range of possibilities the industry offers—from earning gas money to developing into future leaders.

How has your experience working with Destination Rogers and the Rogers-Lowell Chamber compared to other communities, and would you encourage other restaurateurs to get involved?

Initially, I was reluctant. In other markets, joining a chamber often felt like just paying a fee to speak to the same small group of people each month—something that didn’t truly help grow the business. But my experience in Northwest Arkansas has been very different.

Through Destination Rogers, I was connected not only to their team but also to other arms of the Rogers Lowell Chamber, giving us exposure to hundreds of people over the course of the year—not just a handful. This partnership has helped us promote our catering services, support local schools and law enforcement, and create jobs in the community. As someone new to the area, this network gave me direction and meaningful relationships. It showed me that being part of the Chamber means being a true community partner, not just a member.

The exposure and support we’ve received through Destination Rogers and the Chamber have been crucial to our success. In fact, this is the best partnership I’ve had in my 25 years in the restaurant industry. They’ve offered guidance on who to connect with and where to be involved—insights I hadn’t found anywhere else.

For example, I recently spoke on a high school job panel for the first time, sharing what the restaurant industry really offers—flexibility, valuable life skills, and the opportunity for a fulfilling long-term career. It was a powerful experience where I felt like I made a real impact.

As a restaurant manager working long hours, it’s not easy to explore the community on my own. But through the Chamber, I’ve been introduced to local events, museums, and opportunities I likely wouldn’t have found otherwise. It’s helped me feel informed, involved, and truly connected to Northwest Arkansas.