Since opening to the local food scene more than three years ago, the team at Transplant Pizza has been pumped about bringing new things to Tucsonans. From the Detroit-style pizzas to the diverse craft beer selection, including their own brews from Mosaic Brewing, a lot is going on at the corner of Speedway Boulevard near Swan Road.
Now, owners Travis and William Miller, who are also the masterminds behind Serial Grillers, are welcoming in a new transplant: Chef Travis Peters.
“When we originally opened Transplant, I had reached out to Travis Peters to see if he was interested in a collaboration project,” said Travis Miller. “He was still involved with The Parish and didn’t want to do anything other than a side project. I was looking for more of a full-time partner, so it didn’t work out at the time. We’ve kept in touch over the years — spinning ideas off of each other here and there — and talked about possible concepts that might work for us in the future.”
After 14 years, Chef Travis Peters left The Parish in September 2024 — a restaurant he had the opportunity to create alongside Steve Dunn and Bryce Zeagler.
“In 2011, I had an idea and I set out to create a restaurant that reflected my style of cooking unapologetically,” said Peters. “It became something greater than I could have ever imagined! From top to bottom, I loved designing that place, and I’m incredibly proud of it.”
As time went on, Peters was looking for change. His departure from The Parish wasn’t something that brewed overnight — it had been on his mind for a few years.
“Now, I’m happier and more at peace than ever, spending the holidays with my family and finally feeling creative and rejuvenated again,” Peters added. “What a fantastic gift it’s been to feel so much peace!”
In recent weeks, Peters and the Millers have been analyzing the Transplant Pizza menu — taking a “deep dive” — because the concept hasn’t been “performing the way that it should.”
“We’ve decided to bring Travis in as an equity partner of the Transplant concept with plans to fold him into Serial Grillers and possibly the brewery in the future,” said Travis Miller. “We are really excited about what we’ve put together so far! It has the Transplant feel but we’re going to elevate the dishes and make this a date night spot.”
Stay tuned for more information about the menu. The team plans to share updates in the next couple of weeks.
“As of right now, we’re looking at our most sold items and building off of that — giving the people more of what they want,” said Travis Miller. “Travis Peters is a well-known chef in the Tucson community and we’re excited with the direction he is taking our Transplant Detroit-style Pizza concept.”
“Thank you, Tucson, for all the love and support,” Peters added. “I love you all and this dusty little city!”
At the moment, the restaurant will continue its regular menu, which can also be ordered next door at Craft, A Modern Drinkery.
Transplant Pizza is located at 4605 E. Speedway Blvd. The restaurant is currently open daily from 11 a.m. – 8 p.m. For more information, visit transplantpizza.com.
Article written by:
Matt Sterner
More about MattAt a very young age, Matt Sterner was gifted with the artistic ability to masterfully roll a burrito to the highest of standards, but the wrapped medley of delicious innards wasn’t his first love. Matt’s first true love was a combination of reading, writing, and creating. He grew up reading comics, the ingredients list of his shampoo and conditioner bottles, choose-your-own-adventure books, and the Scrabble dictionary — something he found useful when challenging his grandmother to a game.
He attended college at New Mexico State University and graduated with a degree in Digital Filmmaking. One of his favorite classes was screenwriting because he became responsible for the story’s birth before it came to life on-screen. After school, Matt took on numerous positions at a local television station in Tucson. From dealing out stories about heartbreak to producing “fluffier” content for a lifestyle broadcast, he learned what it takes to adapt to the many emotions the world of media can stir. Since 2017, Matt has dabbled in the culinary world of Tucson as well as San Diego, California from time to time.
If you’re in the mood for strange stories, head over to his pride and joy, wonkytimes.com. And in case you’re curious — yes, after all of this time, he still manages to roll a killer burrito.
