Phil's BBQ
Taco Luiten is an experienced food and beverage professional currently serving as a Food & Beverage Coordinator at Rancho Bernardo Inn since June 2022, while also working as a Bartender at Phil's BBQ since September 2020. Prior experience includes the role of Service Manager at Cinépolis Cinemas USA from September 2021 to August 2022 and F&B Coordinator at JC Resorts from November 2007 to April 2022, where responsibilities included managing purchase orders, updating menus, and assisting restaurant managers. Additional positions held include Golf Tournament Coordinator and Banquet Manager at Barona Resort & Casino, and Banquet Manager at Harrah's Rincon Casino & Resort. Taco's career began as a Senior Bartender/Server/Closing Manager at Tony Roma's. Taco holds a Bachelor of Science in Hotel and Restaurant Management from United States International University - Africa and completed general education requirements at Mira Mar Junior College. Educational background includes attendance at Albany Creek High School and Craigslea High School in Australia.
Phil's BBQ
Since 1998, BBQ lovers across San Diego County have turned to restaurateur Phil Pace to satisfy a singular craving: mesquite grilled baby back and beef ribs, chicken and sandwiches. Serving thousands of customers a day from a diverse clientele of skateboarders to Bentleys, Phil has built his foundation on consistency, quality, freshness and friendly service. "We thrive on providing each guest with the 'Phil's Experience', which basically comes down to organized chaos," laughs owner Phil Pace. "The biggest reason behind our success is our loyal customers who have supported us and waited in line for a taste of BBQ since '98." Since opening our doors in San Diego, Phil's BBQ has served over one million (and counting!) gallons of Phil’s signature BBQ sauce (enough to fill Shamu's tank). Expanding from four employees to well over 400, we have become an employer of choice in San Diego. In 2007, after the smoke cleared from the original Phil's BBQ location in Mission Hills, the restaurant relocated to a much larger space in Point Loma. Even with a change of location, the Phil's experience and menu remains the same: long lines of anticipation, an energetic, friendly atmosphere, fantastic food, huge portions, and many, many, paper towels. Over the years, Phil’s BBQ has successfully opened four more freestanding restaurants in San Marcos (shuttered at lease end in 2020), Santee, Rancho Bernardo, and Temecula. We also have locations in the San Diego International Airport (Terminal 2 West) and Sycuan Casino (the uncommons). Phil doesn't come from a long line of BBQ connoisseurs. Instead, he created from scratch a top-secret recipe for BBQ rubs and sauce while taking his dad's advice “to only cook what you know best and treat employees like family.” Phil has been a pioneer of fast-casual dining since the opening of the first restaurant, giving San Diegans what they want - great BBQ! Taking care, satisfying cravings, and supporting customers has always been the #1 priority!