Meet the Team

Kevin Wemlinger

Chef Kevin Wemlinger


Raised in West Lafayette, Indiana, Chef Kevin Wemlinger attended Purdue University’s renowned School of Hospitality and Tourism Management program. His hard work paid dividends as he became a sought-after leader in the steakhouse genre of the restaurant industry, leading high-end fine dining establishments across in the country including Fleming’s Prime Steakhouse & Wine Bar, Donovan’s Steak & Chop House and Morton’s The Steakhouse. Drawn to the stellar reputation of Bourbon and Bones, Kevin is enthusiastic about bringing his national expertise to the popular Old Town Scottsdale steakhouse where he says collaboration is key and input from all staff is welcome.  His aim is to uphold and also reinvent delicious dishes, keeping the menu as fresh as the chophouse & bar’s lively ambiance.  Kevin takes satisfaction in delivering a great product to guests and training new employees with skills that will last a lifetime.

Frank Schneider

Frank Schneider

General Manager

For more than 35 years Frank Schneider has been in the business of people and food. Now at the helm of Bourbon & Bones, he continues to put the customer first. Raised on the East Coast, Frank made the move after high school to Arizona where he studied Business and Aeronautics at Scottsdale Community College and Arizona State University. Through a career filled with years of excellence and hard work, Frank held the coveted and challenging position of General Manager of The Phoenician, the renowned AAA Five Diamond resort. He later joined the Mastro’s family where he remained for years as they established the acclaimed brand, ultimately leading him to Bourbon & Bones. Frank believes that the restaurant business is a “people business;” the customer comes first, and food a close second. His passion for hospitality and excellence contributes to the one-of-a-kind fine dining experience at Bourbon & Bones.


Mixologist Richie Moe


As the first true mixologist in Arizona, Richie Moe is endowed with a natural aptitude for all things mixology. He has successfully managed and partnered in several Valley restaurants and bars including Cowboy Ciao, Citizen Public House, The Gladly, Binkley’s and more, most with a focus on beverage and cocktail-driven clients and wine. Summoned to Bourbon & Bones Chophouse for his bar and hospitality mastery, Richie is a walking encyclopedia of beverage, spirits, wine, food, and how to enjoy them. He is known to concoct playful, cutting-edge, inventive libations made with top-notch liquors, house-made tinctures, over-the-counter elixirs, and unconventional ingredients. Richie’s innate ability to manage, educate and entertain effortlessly, continually intrigues everyone he encounters. In addition to winning countless awards across Arizona, he has been featured on local and national news programs, as well as in Men’s Fitness, Vogue, Food and Wine, Wine Enthusiast, The Chicago Tribune and Esquire.