Tom Jetland

Tom is an accomplished Executive Chef and restaurant concept entrepreneur in Phoenix and established his first restaurant, the successful and critically praised Ibiza Café & Wine Bar in Scottsdale (which was purchased after a successful four year run under the operation of Tom.)

Tom earned his Culinary Arts and Hospitality Management degree in 1998 from the Scottsdale Culinary Institute and has worked for notable celebrity chefs Mark Tarbell and Eddie Matney. He has also studied under French-trained chef Eugenia Theodosopolous of Essence Catering.

Tom brings his love of food and his extensive restaurant experience and oversees daily operations for both the front and the back of the house. Tom works hand in hand with Executive Chef Nathan Arguello to establish periodic menu updates as well as our food specials. In addition, Tom, along with Mark Dillon, own Switch Restaurant & Wine Bar serving up a variety of American and European inspired classics, as well as co-ownership in Pizza People Pub, a new concept coming to downtown Phoenix in Fall 2013.

Mark Howard

Mark Howard is co-founder and one of the owners of FEZ Restaurant & Bar. Born and raised in Tucson and now a Central Phoenix resident, Mark graduated with a Bachelors of Science in Secondary Education from the University of Arizona (go Cats!) and later received a Masters of Science in Education from the University of Colorado in Boulder. His professional roots are varied and include work in education (yes he was a middle school teacher), corporate America and as an small business entrepreneur.

Mark founded and was Managing Partner for 12 years, along with his brother Tom, of Lucky Dog Creative - a local advertising and marketing firm; as well as a co-founder and executive producer along with Lyman Goodrich of HowGood Productions (a specialty theatre production company). For the restaurants, Mark focuses on the marketing & promotions as well as the facility design keeping the aesthetics of the customer experience fresh. FEZ captured a 2006 IIDA (International Interior Design Association) Award for Outstanding Interior Design.

The intent behind FEZ was to combine a great atmosphere with great, consistent and extremely flavorful food with unsurpassed customer service in this vibrant urban setting of Central Phoenix . Mark describes the vibe as one that feels like "walking into your living room and seeing a bunch of friends hanging out, having a great time - laughing, relaxing and enjoying themselves."

In addition Mark is co-owner of Bliss ReBAR (blissrebar.com), a rustic urban restaurant & bar in downtown Phoenix's historic Roosevelt Row as well co-owner of Metropolis (metropolisaz.com), a new contemporary restaurant & bar located within Scottsdale's Camelview Optima Condos. Coming Fall 2013, Mark will venture into a new bar & nightclub concept in downtown Phoenix along with his partners from Bliss ReBAR. 

Mark Dillon

Mark is Vice President and General Counsel for Cassidy Turley/BRE Commercial. Previous to his move to BRE, he was a partner at Sacks Tierney P.A. Mark earned his bachelor’s degree from Harvard College, AB Magna Cum Laude, in 1989 and completed his JD (Cum Laude) from Georgetown University Law Center in 1992.

As a partner in Ibiza Café & Wine Bar, Dillon is experienced in restaurant management and financial operations. Mark worked along side Tom to open Ibiza Café in February of 2002 until its sale in 2006.

Mark is a long time Valley resident and has remained involved in the community-at-large through several Valley law groups and non-profit charities. Mark’s extensive experience in law as well as human resources creates a safe and credible work environment for our staff, vendors and patrons.

Mark is co-owner of Metropolis (along with his two partners from FEZ) as well as Switch Restaurant & Wine Bar (along with Tom Jetland). Additionally he adds co-ownership of Pizza People Pub to his growing roster of restaurants in the Valley.

You’ll often see Mark quietly dropping by the restaurants (yes in shirt and tie – he is an attorney after all) when he’s not busy behind the scenes with the general business and financial operations of all the restaurants.