Brushfire Beginnings By The Founder Clink Berkey

Brushfire Tacos y Tapas opened its doors on June 2013, located at 83rd Avenue and West Thunderbird Road in Peoria, Arizona. But the story of Brushfire began long before that, rooted in faith, mission work, and a deep love for Latin America. Hear from our founder Clint Berkey:

The name "Brushfire" originated from a missionary foundation, Brushfire World Evangelism, which I established in 1984 in Honduras, Central America. The foundation reflected my passion for the people and culture of Latin America—a passion that naturally extended to its flavorful cuisine.

After dedicating 14 years to missionary work, I returned to the Pacific Northwest, where God opened doors for me in business. As an insurance agent, I experienced tremendous growth, which eventually expanded into a national investment brokerage career. After 14 more years of success, I felt called to create a business that could give back to the community and further serve the work of the Lord.

While searching for property in the Western Phoenix Valley for my son’s coffee business, I purchased a larger parcel than we needed. This unexpected opportunity led to prayers for direction, during which the idea of a small Mexican drive-thru restaurant came to mind. Though hesitant at first, I embraced the vision, trusting that God was leading the way.

The name “Brushfire” returned when my daughter, Hope, suggested that if this new venture could be seen as a continuation of the original ministry, it should bear the same name. And so, Brushfire Tacos y Tapas was born—rooted in faith and inspired by a legacy of service.

From the beginning, we prioritized two guiding principles:

  1. Exceptional Food: Every dish was crafted to ensure bold, fresh flavors that reflect the vibrant heritage of Mexican cuisine.

  2. Warm Hospitality: We committed to creating a dining experience where every guest feels valued, greeted with kindness, and leaves with a brighter day.

Brushfire Tacos y Tapas isn’t just a restaurant—it’s a place where faith, food, and community come together to create something meaningful and memorable.

*(Curious about more of Clint’s journey? Discover the full story in his book, “My Journey and the Faithfulness of God.”)

  • Clint Berkey

    OWNER

    Clint, owner of Brushfire and a financial investor, has dedicated much of his life to missions work, blending business success with giving back. Brushfire Tacos y Tapas aims to bring something fresh to the Desert Southwest. “Our food, inspired by top chefs, delivers bold flavors with a personal touch to brighten your day. It’s more than great food—it’s an experience that leaves you smiling.”

  • Hope Berkey Bustos

    PRESIDENT

    As President, Hope oversees Brushfire Tacos y Tapas operations, including administration, accounting, and HR. A Business Administration graduate from the University of Phoenix, she previously worked as a licensed insurance and financial agent alongside her father, Clint Berkey (Founder). Hope relocated to Phoenix in 2014 to help launch Brushfire and manage other family ventures. She drives the development of business systems and collaborates on future Brushfire locations and investments, tackling challenges with positivity and persistence

  • Sione Saenz

    DIRECTOR OF RESTAURANTS

    Sione is the heart and soul of Brushfire, beloved by regulars for his welcoming presence. A key team member since the restaurant's inception, he brings unmatched expertise in recipes, kitchen procedures, and product preparation. Talented, bilingual, and endlessly hardworking, Sione is respected by his team and trusted by the Founder, with a bond built on loyalty and dedication. His charisma and know-how make him invaluable, and he’s fully capable of overseeing multiple locations.

  • Gregg Piazza

    CHEF

    Chef Gregg, a Kendall College graduate, has been an executive chef since 1998. He specializes in training chefs, quality control, and menu development, honing his skills in both culinary and front-of-house roles with various restaurant groups.

  • John Simmons

    CHEF

    Chef John has been cooking professionally since age 15, opening restaurants nationwide for himself and others. He currently owns Firefly* on Paradise, Tacos & Beer, Tacotarian Plant-Based Mexican Eatery, and more in Las Vegas, NV. With extensive experience and a passion for Mexican cuisine, John collaborated with the Berkey family to design the menu and operations for Brushfire.