Tony Burris, Executive Chef

Tony Burris began his professional career as a chef in 2007, upon graduating with honors from the Arizona Culinary Institute. While attending the institute full time, he worked as a prep & line cook at Copper Wind Resort in Scottsdale, AZ, while maintaining his 4.0 GPA. After graduation Tony accepted the position of Banquet Chef at the historic Hotel Congress in Tucson, AZ. In 2009, Tony was presented the opportunity to move to Prescott, AZ to open the kitchen for Raven Cafe as Executive Chef. After a successful opening of Raven Cafe, Tony was offered the position of Executive Chef at 129 & 1/2 Restaurant.

After a successful tenure at both restaurants, Tony’s love of fitness lead him to become more involved in CrossFit as a coach. In 2015, Tony opened his own gym, Red Tail CrossFit in downtown Prescott. Although the success of his gym demanded his full time attention, Tony never lost sight of his first love for cooking. Soon after opening his gym, he began catering & cheffing private events, and has since catered weddings, fundraisers, birthdays, BBQ’s, and many multi-course home dinner parties for clients, friends, and family.  

As Executive Chef of Hawk & Hound, Tony is excited to elevate the catering business he has built as a private chef to a new level, while creating for the masses the same superb cuisine he has become known for.

Skyler Reeves, Proprietor

Reeves possesses twenty years of experience in the hospitality business which includes: opening dozens of venues from LA to Arizona, managing hundreds people, and a reputation for creating detail oriented operations in an otherwise chaotic business.

Reeves opened The Barley Hound in the spring of 2015. The Barley Hound quickly became one of Prescott’s ‘go-to’ restaurants. Known for it’s creative gastropub cuisine, great atmosphere and excellent service, The Barley Hound has shown strong year over year growth and continues to solidify itself in Prescott’s dining scene. In the fall of 2018 Reeves purchased Rosa’s Pizzeria, a restaurant he had loved going to with his family for years. With two restaurant venues and a growing catering company there are no plans of slowing down in the future.