Andy Miller is the founder of Kitchen 56 and its corporate manager. His background is in real estate development–with a specialty in the redevelopment of older buildings; including rebuilding the original structure in which Kitchen 56 is located in 2010 from a boarded-up former service station. Miller has lived and worked widely throughout the US, including recent projects in New Orleans and South Florida; but has maintained a base in Phoenix since 1993. His influence on the Kitchen 56 menu is reflected in our commitment to cooking with wood fires and the offering of health-conscious items in addition everyday classic dishes. A competitive athlete with a life-long commitment to health and fitness, Miller also has a passion for painting and organic gardening.


Anndee opened Kitchen 56 to bring an inspiring and unique sense of place to the neighborhood and to get someone else to make her a salad! Her life long passion is art and psychology. Designing a space that is visually compelling and unpretentiously comfortable is her favorite part of Kitchen 56. She has created a thoughtful and respectful work environment for those just beginning their work experience up to those who are perfecting their professional craft. She likes momming, creating, teaching, and researching and has been practicing these verbs from New York City working in the highest level of the arts world to conducting arts education research with Harvard and Brown University from Texas to California. And sometimes she meditates.


You won’t miss Ted, his infectious laugh bellows throughout Kitchen 56. Being a die hard Yankee fan, he will definitely let you know how he feels while tossing you a fantastic cocktail and will make everyone laugh when he says the word “water.” (East Coast Twang) When given the opportunity away from work, Ted enjoys competitive swimming or rather laying on a raft with a cocktail, and doing projects around the house. Wherever you come in contact with Ted at least you know you’ll be greeted with a warm smile. Ted is a lifer restaurant professional, having been in the industry for 20 + years in all positions of the operation, he knows what authentic customer service is. His love for the job shines through in his interactions with guests and staff.


Amy has been in the valley for over 20 years. Her passion for food, mixology, and people has driven her to be a part of the industry for over 10 years. This journey has led her be with the Kitchen 56 family for over 3 years. She has been with her fiancé Liam for 8 years and can’t wait to marry him. Her other passions includes golfing, snowboarding, fishing, cooking, and spending time with family and friends.


Chef Havins is that rare creature, a purely Arizonan Chef. If he brings your meal to your table don’t be surprised if he asks if he went to high school with you, he often meets people he knows.

Growing up in Yuma, his first job was making tortillas at a family friend’s restaurant. He enjoyed cooking at an early age and can remember watching “Great Chefs of the World” on PBS. His passion for cooking led him to enroll in culinary school. Doug was in the first graduating class of the Le Cordon Bleu program at the Sky Bridge Campus of Scottsdale Culinary Institute.

He couldn’t have chosen a better suited career because he loves to entertain and bring people into his circle of food and fun. His family would say he thinks he’s a stand-up comedian and is always trying to coax a laugh from his customers and friends. Doug has cooked exclusively in the Phoenix-Scottsdale area for the last 15 years and truly has a passion for creating a delicious meal and a memorable dining experience. Doug’s wife says he has never attended a barbeque without manning the grill. Doug brings a unique local flair to Kitchen 56 you can see him at our grill bringing the love.


Alex is a 4th gen Arizonan. You might miss him because he moves fast! Wrestling is in his stocky DNA. He is a member of Sunkids Wrestling Club. He freestlye ‘rassled with the copper star all over the southwest.

Alex is a veteran in the U.S. Army. Ranger trained to operate in the desert, jungle, and mountain terrain he is a terrorism combat veteran and has also served in humanitarian missions stateside. He is full of energy and we benefit at Kitchen 56 because he shares his endearing good nature with our team and provides exceptionally gracious service to all of our guests. As a single father and solid pro-creator, he is personally harvesting a future fireteam of 4 little heroes.