About The Host

Pavle Milic, Co-Founder and Producer of MYAZNowRAdio, Co-Owner of FnB Restaurant, Bodega, and AZ Wine Merchants.

Pavle Milic 

Born with gracious hospitality genes – a gift from his Colombian mother and Yugoslavian father – Pavle Milic entered the restaurant business at the age of 16 and has never looked back. His front-of-the-house career includes time spent at the storied Franco’s Trattoria in Phoenix, Anne Rosenzwieg’s fine-dining Arcadia restaurant in New York City and to Restaurant Budo in Napa Valley. During his stint in the California wine country, Pavle embraced the interconnected relationships between food and wine, and farmers and winemakers. Upon returning to Arizona in 2007 to help open a new restaurant, Pavle was soon approached to oversee the service staff of Prado at the Montelucia in Paradise Valley.
A serendipitous evening shift spent helping an old friend at another local restaurant put Pavle back in touch with another longtime friend, Charleen Badman. The two exchanged phone numbers and were soon plotting the opening of their own restaurant, FnB. From the beginning, just as Charleen cultivated relationships with the best local farmers, Pavle sought out top Arizona winemakers with his efforts culminating in an all-Arizona wine list. In 2014, Pavle released his own wine label, Los Milics, in collaboration with noted Arizona winemakers Kelly and Todd Bostock of Dos Cabezas Wineworks, of southern Arizona. Pavle and Charleen were inducted into the Arizona Culinary Hall of Fame as “Best Restaurateurs” in 2013.

Voted best place for “stories about wine and food in Phoenix” by the Phoenix New Times in 2014, Stay True Radio is a local recording studio located immediately above FnB that produces the popular Stay True Radio podcast. The show features a regular line-up of interesting guests and subjects, where host and co-founder Pavle Milic discusses all things Arizona food and beverage with top local winemakers, influential tastemakers, artists, and much more. Want to explore more? Join the conversation

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