FEATURE FRIDAY: From Former Employee to Owner—Meet Kurt Riske of Los Sombreros

It was 1994 and Kurt Riske was just out of college. He took a job as a server, helping open the Scottsdale location of Los Sombreros restaurant. 

“It was my favorite restaurant in the world,” he says.

In 2017, after opening more than 30 restaurants, Riske returned to purchase Los Sombreros, becoming its CEO and a co-owner with another former employee, Geoff Schuman.

Here, Riske chats about the restaurant, the James Beard chef who started it, giving back to the community, and baseball.

Los Sombreros opened in 1994! What has kept it a Valley staple? 

The food has always been the star of the concept. You could not find this type of elevated Mexican food at very many places. Most of us grew up going to the chain restaurants that serve combo plates, burros, chimichangas, and what we thought were good margaritas. When people discovered us serving these incredible tasting dishes that were made from scratch and cooked over wood fire that you could not find anywhere else, it gave us an advantage. 

We have continued to evolve the menu and improve the building while keeping the integrity of the charm it has always had, and have enhanced the guest experience through our staff training. We try to keep the mom-and-pop feel that it has always had while expanding our brands.

What inspired you to own the restaurant? 

After growing two different brands in town from the early stages, I had opened up over 30 restaurants at all different job levels. I knew that I wanted to own something. I had created a concept that I was getting ready to launch when I found out Los Sombreros was for sale. I had opened up the Scottsdale location as a server right out of college and it was my favorite restaurant in the world. I knew after hearing it was from sale that I wanted to buy it and grow it.

Someone who has never been there would be surprised to know … 

That my partner Geoff and I are both former employees. We loved working there and bought it at a time where it was not doing so well and brought it back to life. 

Also, that we still have five employees that are working with us that have been there for over 20 years. 

Last but not least, the chef that started the concept is a two-time James Beard nominee. 

The Pollo con Espinacas … would be my last meal if I could choose it.

Your personal favorite item on the menu? 

The Pollo con Espinacas. It would be my last meal if I could choose it.

You are as passionate about your food as you are about giving back. Can you tell us about that? 

I was very fortunate to be able to grow some brands in town where the owner let me get involved with the community and give back as much as I wanted to. I got on the Arizona Myeloma Network board and used the restaurants as a platform to be able to give back. I saw the difference I was able to make by using my resources and I was shocked at what I was able to accomplish. That brings me to where I am today, being able to use my restaurants as a platform to do good. We are currently working with several different charities to raise awareness and funds. 

I like to think that the restaurants have given me a vehicle to funnel money into helping different nonprofits grow awareness along with helping the team members grow as individuals.

 When you’re not working, we’d find you …

At home hanging out with my wife and kids. If I can get some golf, fishing, or bowling in with them, that is a bonus.  

Favorite places around Scottsdale?

I will go with my staples that are not food related along with my food spots. Uncle Sal’s Italian, Inner Circle Cafe, Hot Yoga University, Modern Yoga, Sidewalk Surfer, Rusty Spur when I get out for a good time with friends, Modern Wellness to cold plunge, Luci’s, Sugar Bowl, McCormick Railroad Park, Collins Bros. Chophouse, Cook & Craft, and Spinato’s Pizza. 

If you didn’t own a restaurant, you’d probably be …

Coaching baseball. I played through college and in Europe and have a huge passion for the game. I love coaching kids, so maybe someday I will find myself back on the field again.