With a passion for great food and a knack for creating memorable dining experiences, Tom Kaufman has built a reputation as one of the Valley’s most respected restaurateurs. From his early beginnings in the industry to running successful restaurants that bring people together, Tom combines his love of hospitality with a strong sense of community. We’re excited to introduce him to our DC Ranch neighbors and learn more about his journey, inspirations, and the flavors he’s most proud to share.

Can you tell us a little about your background and what first inspired you to go into the restaurant business?   When I moved to Arizona, I started working as a server. I enjoyed it, but I didn’t see it as a long-term profession at first. At 24, I hadn’t finished college while my friends were heading to law school or building careers in tech. I remember calling myself “just a waiter.” A friend’s mother overheard me and quickly corrected me. She had seen me in action and told me never to say that again. That moment clicked—it made me realize that not only did I enjoy the work, but I had a passion for it. There was nothing “just” about it.

What was the very first restaurant you opened, and what did you learn from that experience?   The first restaurant I opened was Rancho Pinot, on December 7, 1993. At the time, I was working as a Sommelier in Los Angeles at the Hotel Bel-Air, while my wife was a chef at Campanile. We were eager to create something of our own. I went to the library, checked out a book on how to write a business plan, and wrote one from scratch.

I didn’t have investors or a financial safety net. Instead, I applied for eight credit cards, which gave me about $35,000 to get started. I even convinced Home Depot to extend me $15,000 in credit by claiming I was adding a room to my house. Every dollar went into bringing Rancho Pinot to life. It was a white-tablecloth BYOB, which was unusual at the time in Phoenix. Since we couldn’t afford a liquor license, we appealed to guests who wanted to bring their own bottles—either to save money or to showcase their wine collections. To our surprise, that decision created a loyal following. Eventually, Rancho Pinot became the first restaurant in Phoenix history to earn five forks across every category from The Arizona Republic.

What do you enjoy most about being a restaurateur?  Hospitality fills me up. Making people feel good genuinely makes me feel good. I love the little details when mentoring my service staff—the way you stand, your tone, even your choice of words—all of it can shape how someone feels. Creating those moments of connection is what keeps me inspired.

How would you describe the dining experience at your restaurants?   Sophisticated yet casual—always hospitality-driven. We want guests to feel at home while still experiencing something elevated.

Running restaurants can be demanding. What keeps you motivated every day?
 I pop out of bed excited for what the day holds. I feel fortunate—I have a great life, and I love what I do. That gratitude fuels me every morning.

Do you have a favorite memory or story from your years in the business?
 One that stands out is the review in The Arizona Republic. It was a defining moment of recognition and validation early in my career that I’ll always treasure.

How do you see your restaurants as part of the larger Scottsdale/Valley community?   I see them as hidden gems—places where people can discover something special, feel connected, and know they’re part of a community that values hospitality and memorable experiences.

Please tell us about your newest project.  Our newest project is Tomu San Sushi. For more than 10 years, we’ve been serving sushi at The Living Room, and over time we realized we had outgrown that setting. Tomu San was born from the desire to create a dedicated space where we could truly showcase sushi at the highest level.

On a personal note, who is in your family?   I’m the youngest of five, with four older sisters. My mother was a stay-at-home mom, and while she wasn’t the best cook, she tried really hard. For her, cooking was a way of contributing to the family, and I admired her dedication. Watching her, I learned that sharing food is about more than the meal itself—it’s a way of bringing people closer together.

What do you enjoy most about living and working in the DC Ranch/Silverleaf area?
 I believe it’s truly the best part of town. You get the full desert experience, yet you’re only two miles from the 101 and 25 minutes from the airport. It’s convenient, beautiful, and has a real sense of community. To me, it feels perfect.

When you’re not at the restaurant, how do you like to spend your free time?   I love going to other restaurants. Experiencing how others approach food, service, and hospitality inspires me and keeps me connected to the industry I love.