Sedona AZ News: Restaurateur extraordinaire Heinrich Stasiuk is making an indelible mark on the appetites of Sedona locals and visitors alike with six exciting locations under his belt so far in Sedona and more on the horizon.
As founder and CEO of the Wild Thyme Restaurant Group, Heinrich now operates Shorebird Restaurant, Spoke and Wheel Tavern, Stagecoach Country Roadhouse, Molé, and Jay Bird’s Chicken in Sedona.
He also manages Food & Beverage and weddings, at Los Abrigados Resort.
With thirty-two restaurants in five states across the country under the Wild Thyme Group umbrella this forty-one-year-old entrepreneur exemplifies what achieving the American Dream is all about.
Born in Karasburg, Namibia, inspired by his father, Heinrich earned his bachelor’s degree in Hotel Management obtained from the University of Modul in Vienna, Austria.
Thus, began his career.
“I worked in the hospitality industry for Marriott and Starwood hotels,” he said. “Food and beverage have always been my passion and I always wanted to start my own restaurant group.”
The fulfillment of that dream took off when he came to America, meeting people who believed in him and helped him on his way.
“Everything was obviously new for me, but I adjusted very quickly,” he said. “People were very friendly and willing to assist me with the many questions I had.”
He founded Wild Thyme Group in Sedona, Arizona in November 2009 when he took over a local restaurant at the time.
Moving forward, with culinary excellence as his ideal and guiding motivation, he began opening one restaurant
after another, building upon the success of his previous endeavors, hiring the best chefs he could find and using only the best ingredients available.
“Everything is made from scratch, he said. “We don’t use canned products, all fresh. We have unique dishes but at the same time we keep things simple. We never cut any corners. Do things the right way or don’t do it at all.”
Each of the restaurants under his group offers unique dining opportunities and stand-alone dining experiences designed to excite the gastronomical tastes of most any foodie.
“We strive to offer the best food & beverage and service at all our locations,” he said.
He said a vital component contributing to the success of his restaurants is the way the staff are treated.
“Treating my staff with respect and taking care of them is most important,” he said. “They are taking care of our guests and the business. Our staff are the key to a successful business.”
Like most who come to Sedona and are drawn to live there, the beauty of Red Rock Country proved to be the best lure.
“I fell in love with the red rocks and the beautiful scenery,” he said. “I always feel very relaxed while in Sedona.”
Like for many successful entrepreneurs, continued growth is always the goal. He is in it for the long haul and he looks forward to the future.
“I love Sedona,” he said. “I have a house here and I am planning to open more restaurants, but it has to be the right concept that makes sense for the community.”
As a visionary in the world of food & beverage, he also has a place in his heart for those less fortunate and in need of help.
On the philanthropic side and part of his desire to make the world a better place, he envisions building what he
calls “the biggest orphanage in the world.”
He believes in children and the role they will play in in the future of the world.
“I have always had a soft spot for children, mainly due to them being our future and also that they need our help as there are many things they can’t do on their own yet,” he said. “I have kids and I cannot imagine my children being homeless with nobody there to take care of them. I grew up in a very poor area of Southern Africa and I want to be the role model who I needed when I was a child, for the children today. With my orphanage at least I can make a difference to take in as many children as possible to nurture them and also prepare them for the future.”
His vision continues to create even more restaurants through the Wild Thyme Group across the country with another seven opening in 2023.
For Heinrich, the sky is not the limit. It’s just the beginning!
1 Comment
Awsome guy.. thanks