Armando Perez
At just 33 years old, Armando Perez oversees 13 Taziki’s Mediterranean Café locations across Middle Tennessee, managing three restaurant-level supervisors and leading the brand’s largest market outside its headquarters. But less than a decade ago, he was a recent immigrant working his way up from the kitchen line – learning English, adjusting to a new culture and chasing the dream of stability he couldn’t find in his home country of Venezuela.
Now a U.S. citizen, husband and father, Perez has become a rising leader in one of the industry’s most people-focused restaurant brands. His story is one of perseverance, mentorship and purpose – and a reflection of the opportunity that restaurants provide to those willing to put in the work.
In this Q&A, Perez shares how his immigrant journey shaped his leadership philosophy, why “leading with heart” is more than a slogan and how he’s helping build the next generation of hospitality leaders within Taziki’s.
For those who may not know your story, how did your journey to the United States lead you to a career with Taziki’s?
I was born and raised in Venezuela, and my childhood was full of joy and simplicity – soccer, friends and family. But as the economy worsened, even a good job couldn’t provide stability. In 2012, I visited my uncle in Florida and saw a glimpse of what life could look like in the U.S. – a safe home and a real future.
A year later, I made the leap to Nashville with an engineering degree, but no English and no plan. I started working in the kitchen at Taziki’s in 2013. It was humbling to begin again, but I focused on learning – the language, the systems and the culture. Over time, I found not just a job but a place that believed in me.
Twelve years later, after a long immigration process, I became a U.S. citizen in 2025 – the same year my wife, Hizel, earned hers. That moment represented everything we’d worked for: opportunity, security and a life built on perseverance.
What role did your family play in shaping your career and outlook on leadership?
Family has always been my compass. Everything I’ve done – from starting over in a new country to working long hours in restaurants – has been about building a better future for my wife and our son, Matthew.
When I see him talking about running a Taziki’s of his own someday, it reminds me why the sacrifices were worth it. The financial, emotional and personal investments we made, including the tens of thousands of dollars and years spent navigating immigration, weren’t just for ourselves. They were for the next generation.
That’s the foundation of how I lead today. I treat every team member like family – with respect, accountability and care. When you see people as family, you invest in their future, not just their performance.
You’ve mentioned “leading with heart.” What does that mean to you in practice?
For me, heart isn’t soft – it’s strategic. It’s about connection over command, mentorship over management. You can teach someone systems and tools, but you can’t teach them to feel seen and supported – that has to come from genuine care.
At Taziki’s, I prioritize getting to know my team: their backgrounds, their goals, their stories. That insight allows me to lead in ways that are personal and impactful. The result is stronger teams, higher retention and leaders who pay that care forward.
When I look at our restaurants, I see more than sales or operations – I see dozens of individuals who are discovering their own paths, just like I did ten years ago. That’s what “leading with heart” is all about.
Mentorship seems to play a huge role in your leadership style. Who mentored you early on, and how has that influenced the way you lead today?
Early in my time at Taziki’s, one of my leaders saw something in me before I saw it in myself. They noticed my attention to detail and my drive to learn, and they encouraged me to step into leadership.
That changed everything. I learned that leadership isn’t just about being in charge, it’s about helping others rise. Today, I try to be that same kind of mentor. I look for potential, not perfection. Many of the people I lead started in entry-level positions, and seeing them grow into managers, supervisors and beyond is the most rewarding part of my job.
What do you think restaurants can do better when it comes to supporting immigrant and entry-level workers?
The restaurant industry has long been a first step toward opportunity. A study by the National Immigration Forum showed that nearly one in four foodservice workers in the U.S. are immigrants, and that companies that invest in their advancement outperform peers in engagement and loyalty.
That’s been true in my own experience. When restaurant leaders take the time to mentor, provide pathways for growth and recognize the value of diverse experiences, they create stronger, more loyal teams.
At Taziki’s, we focus on building culture and opportunity, not just jobs. Whether it’s through community partnerships or leadership development, we make sure our team members feel seen, heard and valued.
You’ve built one of Taziki’s largest markets. What’s next for you and the Tennessee team?
Over the next five years, my goal is to grow our Tennessee footprint from 13 to 20 locations. But beyond expansion, I want to replicate the culture that’s made our market successful – one rooted in mentorship, empathy and operational excellence.
My long-term ambition is to move into a C-suite role, but my focus remains the same: building leaders who lead with heart. I want every Taziki’s I oversee to reflect the same values that gave me my start – opportunity, trust and growth.
What advice would you give to others who aspire to grow into leadership roles?
Lead like you’re already in the role. Focus on people. Stay grounded. Be willing to do the hard things quietly; that’s where trust is built.
Titles come and go, but leadership is about consistency and care. If you show up for your team every day, they’ll show up for you. That’s how lasting impact, and lasting success, is built.
About Armando Perez
Armando Perez serves as Director of Operations for Taziki’s Mediterranean Café, overseeing 13 locations across Middle Tennessee, the brand’s largest market outside its headquarters. A Venezuelan immigrant who joined Taziki’s in 2013 as a cook, Perez’s journey from kitchen to corporate leadership reflects his dedication to mentorship, people-first management and operational excellence.
To learn more about franchising with Taziki’s, visit TazikisFranchising.com. For more information about Taziki’s, visit Tazikis.com.
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