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The Men’s Issue

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LIFESTYLE LETTER

The Men Who Make a Difference

This month is dedicated to celebrating the men who enrich our lives and our community.

Bob Marley once said, “The greatness of a man is not in how much wealth he acquires, but in his integrity and his ability to affect those around him positively.”

This month’s City Scene features the Tempe Diablos' premier spring fundraiser, Ignite the Night: Hawaiian Beach Party, celebrating another outstanding year with the community. This year’s event brought good vibes for a great cause, as nearly 600 guests gathered at the Phoenix Zoo for a little island magic.

The Diablos send a big wave of thanks to their guests, who helped raise $305,000! The proceeds benefit Tempe Diablos Charities and are reinvested into the community through $240,000 in student scholarships, $31,500 in awards to teachers, and grants that support youth, education, city programs, and those in need.

I am beyond honored to feature the Arizona State University Football Coach, Kenny Dillingham. This month, Kenny talks about his Arizona homecoming, strong community values, and his sights on the upcoming season. We also check in with Steve James, managing director of Summit Financial Solutions, who shares his ASU roots and how he stays connected to the community. Plus, we sit down with Yianni Ioannou, owner of Johnny’s Burgers & Dogs, who shares his journey of resilience, rebuilding, and serving up Chicago-style comfort food in the heart of Tempe.

Here’s to the Arizona men who move our communities forward, provide for their families, and tirelessly juggle work and personal life. Here’s to the men who pay it forward through philanthropy. And here’s to the dads celebrating Father’s Day this month—you are seen, appreciated, and loved.

I hope you enjoy the issue.

WENDY BATES, PUBLISHER

@TEMPECITYLIFESTYLEMAGAZINE

June 2025

PUBLISHER

Wendy Bates | wendy.bates@citylifestyle.com

EDITOR

Jett Arredondo | jett.arredondo@citylifestyle.com

PUBLISHER ASSISTANT

Skye Wagner | skye.wagner@citylifestyle.com

CONTRIBUTING WRITER

Jett Arredondo

CONTRIBUTING PHOTOGRAPHER

Shannon Ly

Corporate Team

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JUNE 2025

city scene

WHERE NEIGHBORS CAN SEE AND BE SEEN

1: Diablo Bill Ottinger with the host for the evening Becky Lynn from KTAR News 92.3FM. 2: Diablos hosted Ignite the Night: Hawaiian Beach Party at the Phoenix Zoo. 3: Diablos got the vibe! Rene Espinoza, Vince Vasquez, Arnold Mejia, Stacy Williams, and Mac Gillis. 4: Diablo John Murphy [back row with hat] and his rowdy guests. 5: Tempe Mayor Corey Wood [center], Tempe Council member Berdetta Hodge [second from right], Jevon Hodge [far right] and friends. 6: Diablo Stacy Williams and wife, Angela. 7: David Burckhard Tempe VP, Valley of the Sun YMCA and wife Lora.

BILLY HARDIMAN

EDDIE FARRIS

8: Al LaCann poses in front of the Corvette he donated to the Diablos. 9: Diablo Mike Angulo and wife Mónica [left] with friends, Chilo & Estrella Mendoza. 10: Jill Cox, Erika Brower, Cindy Horn, and Shea Lunsford-Cano. 12: Diablos president Brad Cox stage front with ITN chair Al Wynne and Becky Lynn. 14: Las Vegas Legends, Patrick and the LVB.

Photography by Eddie Farris

15: Golfer Zy Owens celebrates a hole well-played. 16: Golfers Justin Turner, Corey Seager and Kirby Yates. 17: Under the lights at Grass Clippings Rolling Hills, Swinging for Sports Medicine: Advancing Youth Sports raised $85,000 in support of the Dignity Health East Valley Sports Medicine Program. 18: Dignity Health Athletic Trainers Matt, Suzie, Maia and Kayla. 19: Hosts Alexis and Garrett Richards. 20: Golfer Preston Felker takes flight after a long birdie putt.

Photography by Galab Photography

Macayo’s Mexican Food in Tempe is Now Open

Macayo's Mexican Food, the longtime, beloved Mexican restaurant brand with multiple locations across the Valley, has announced the opening of its new Tempe location. Situated in the Cornerstone shopping center at 715 S. Rural Rd., the restaurant is conveniently close to the ASU Tempe campus—making it easy for students and the local community to enjoy authentic Mexican cuisine in a vibrant, welcoming atmosphere.

Tempe Opens Fire Station No. 2

The upgraded, 16,000-square-foot Tempe Fire Station No. 2, replaced the original facility built in 1972. The station is dedicated to the memory of firefighter Tommy Arriaga. An illuminated steel heart sculpture by artist Kevin Berry now stands at the site, honoring Arriaga’s legacy and unwavering service. Designed with features that prioritize first responder wellness and safety, the new facility also incorporates sustainable design elements—reflecting the City of Tempe’s commitment to energy efficiency and long-term investment in the community.

HOMEGROWN HUSTLE: KENNY DILLINGHAM AND THE RISE OF ASU FOOTBALL

It’s hard to ignore the energy buzzing around Tempe these days. Whether it’s fans high-fiving in sports bars, kids running alongside football players at Pat’s Run, or the quiet pride of a coach returning home, Arizona State University Football is entering a new era—and Head Coach Kenny Dillingham is right at the heart of it.

But if you ask him, he doesn’t exactly see himself that way.

“I still haven’t processed the role I have in it.

“It’s exciting. It’s cool. To be honest, it’s more surreal,” Dillingham shared. “Because I’m in it, I don’t feel like I’m in it. I go to the grocery store and people take photos. I’m like, why? This is weird…I’m just one of the people here.”

That humility followed him from city to city—Memphis, Auburn, Florida State, Oregon—before finally bringing him back to the place that had started it all.

“This is where I grew up. This is where I fell in love with football,” he said. “To be the head coach here means everything.”

Dillingham’s return to ASU was more than a career move—it was a homecoming.

“Being close to family, seeing familiar faces—it’s grounding. It reminds me why I do this.”

CARRYING MOMENTUM INTO A NEW SEASON

Coming off a season full of grit and growth, Dillingham knows success doesn’t carry over on its own.

“Different guys have to step up...and it can’t be two people, it can’t be three people,” he said. “Last year, we had a really special thing where everybody was invested…We’ve got to find how to get that emotional investment with this team.”

It’s the little things, he emphasized, that add up to big wins.

“Football is about winning close games. From now until forever, we’re going to play close games—and it’s those details, those small things, that help you in close games.”

BUILDING CULTURE THROUGH COMMUNITY

Beyond the field, Dillingham is intent on connecting his team with the values that define ASU—something he’s bringing to life through events like Pat’s Run.

“I couldn’t be more honored to do it,” he said of the race honoring Pat Tillman. “Our entire team is going to do the kids’ run. If you have a kid and they want to participate…all of our players will be out there. It’s pretty cool.”

He’s also working closely with the Pat Tillman Foundation to build leadership and legacy into the program. “We’re diving back in and trying to coordinate with that foundation to keep his legacy alive in this generation.”

A FAMILIAR FACE IN A FAMILIAR TOWN

These days, being Kenny Dillingham in Tempe comes with its own set of challenges— namely, anonymity.

“I can’t be as discreet or put a hat on and disappear,” he laughed. “But if you’re here long enough—which I want to be—you’re going to be recognized. You’re either going to get booed or they’ll want a photo. I’d much rather take a photo.”

At the end of the day, Dillingham doesn’t see himself as the face of the program—just a piece of a larger puzzle.

“We’re nowhere near putting the puzzle together. We just found this last year. We may have gone on a run of six to seven pieces…but we’re not close to what I really believe we can accomplish here. That still takes time—and it’s really challenging. Very, very challenging.”

Focused on Finance, Fueled by Community

ARTICLE BY JETT ARREDONDO

PHOTOGRAPHY BY SHANNON LY

For over 20 years, Steve James, managing director for Summit Financial Solutions, has been offering comprehensive financial planning and customized solutions for retirement to his clients. We connected with Steve to hear more about his deep ties to Tempe, his passion for ASU, and how community, leadership, and daily habits shape the way he shows up—both personally and professionally.

ROOTED IN TEMPE

“I moved to Tempe in high school and graduated from Corona del Sol. I spent a few years up north at Northern Arizona University, but ultimately made my way back and completed my degree at Arizona State University. Tempe just has a way of pulling you back.”

“TEMPE’S MORE THAN JUST WHERE I WORK—IT’S WHERE I STAY CONNECTED.”

A PASSION FOR ASU AND TEMPE GROWTH

“I'm a huge Sun Devil Football fan—if there's a game, I’m there. Lately, though, I think the best ticket in town is Sun Devil Hockey—the energy is unreal. I’m also loving the direction Tempe is heading when it comes to the food scene. In recent years, we’ve welcomed some amazing new restaurants, and there’s still so much growth on the horizon. I think it’s going to redefine how people think about dining in Tempe.”

STAYING CONNECTED

“Tempe’s more than just where I work—it’s where I stay connected. Many of our clients and employees live here, and I’ve built strong relationships with ASU professors and their families over the years. Our company hosts a national conference annually, and every other year we bring it to Tempe. People from across the country get a taste of this community—usually in April—and it’s always a highlight.”

FAVORITE ASU MOMENTS

“The Jake Plummer and Pat Tillman years were legendary—some of my best memories as a fan. Watching the goalposts carried down Mill Avenue (probably not ASU’s favorite moment!) was unforgettable. Today, I’m just as fired up about what Coach Kenny Dillingham is building. ASU Football is on fire, and I truly believe they have the potential to become a top-five program nationally in the coming years.”

FINANCIAL WISDOM

1. Stay Vigilant:

“Fraud is everywhere right now. My team is constantly on high alert, and we’ve helped prevent a lot of close calls for clients, friends, and family. But the threat is real—and growing—and it’s something we all need to take seriously.”

2. Don’t Panic:

“In uncertain times, emotional decisions can lead to big financial mistakes. My advice? Take a breath. Don’t react impulsively to what you see on the news. Let things play out—volatility is part of the process, and calm decision-making is key.”

GIVING BACK: THE CHANDLER COMPADRES

“I’m proud to be a Chandler Compadre. We do a lot of work in Chandler and the East Valley, especially when it comes to supporting children’s charities. I first got involved because a couple of good friends were already members. After years of supporting their events and causes, I knew it was time to jump in and contribute in a bigger way—not just from the sidelines.”

WHY IT MATTERS

“The Boys & Girls Clubs hold a special place in my heart. I believe in the power of after-school programs—keeping kids active and engaged is critical for their mental and physical health. They need a safe, encouraging space to grow and just be kids.”

STILL TIED TO TEMPE

“Even though I live in Chandler, staying involved in Tempe is easy. The two cities border each other, and the community overlap is strong. Many of my childhood friends still live or work in Tempe. I’ve also had the opportunity to collaborate with Mayor Corey Woods, which has opened the door to even more involvement with the city.”

FITNESS AS A LIFESTYLE

“Fitness is non-negotiable for me. I never stop moving— whether it’s a quick walk, a bike ride, or just getting outdoors. Daily movement is my stress relief. If I skip a day, I feel it—mentally and physically. It’s my way of staying grounded and focused.”

HEALTH AT WORK

“I’m fortunate to be surrounded by a team that shares those same values. The people in my office are health-conscious, and that usually goes hand-in-hand with a strong work ethic. When we travel for conferences, it’s common to find us hiking, walking the beach, or hitting the gym together before the day starts. It’s part of our culture, and I love that.”

FAVORITE LOCAL HIKE

“It might sound simple, but I’m a big fan of hiking “A” Mountain. It’s quick, easy, and right in the heart of Tempe. If I don’t have much time, I can get up and down in about 20 minutes. Sometimes I’ll do a couple of laps—it’s the perfect recharge.”

SUMMER GRILL

RECIPES

ARTICLE BY KATIE BOBROW

THESE DELICIOUS RECIPES ARE LIGHT, BRIGHT AND FEEL LIKE SUMMER

The sun has returned, and grilling season is upon us. With the nice weather comes vegetable gardens and fresh produce, along with the overwhelming desire to be outside as much as possible. We’ve compiled some fresh and light dishes that you can shop for at your local farmers market and whether you’re looking for a quick mid-week meal or something to grill for a crowd on the weekend these dishes won’t disappoint. These pair well together or can stand on their own!

DIRECTIONS:

1. Place skirt steak into gallon freezer bag

2. Combine all other ingredients in bowl and mix. Pour over steak and marinate for 3-4 hours or overnight in the fridge.

3. Bring skirt steak to room temperature by letting it sit out for one hour.

4. Get your grill hot on one side and medium on the other.

5. Once the grill is ready, wipe excess marinade off steak. Starting on the hot side, place skirt steak on grill for 2 minutes per side, attaining a nice sear.

6. Transfer steak to the cooler side of grill and cook until the internal temp is 130°. Let rest for 10 minutes (temp will rise while resting).

7. Carve and serve. This dish pairs well with beans and rice or served as tacos. Following is a chimichurri sauce that compliments it nicely.

*Outside skirt steak is a more tender cut than inside skirt steak, for this recipe outside skirt is recommended. Do not use too much lime as the citrus can cook the meat before putting it on the grill, resulting in a tougher texture.

SIMPLE SKIRT STEAK

INGREDIENTS:

• 2lbs. Outside skirt steak*

• 2 Tablespoons lime*

• 2 Tablespoons finely,

chopped cilantro

• ¼ Cup olive oil or avocado oil

• ¼ White onion, finely chopped

• 1 Tablespoon cumin

• Salt and pepper to taste

CHIMICHURRI

INGREDIENTS:

• ½ Cup parsley, finely chopped

• ½ Cup cilantro, finely chopped

• 2 Tablespoons red wine vinegar

• 3 Cloves garlic, minced

• 1 Red chili (whole or deseeded depending on desired level of heat)

• ½ Teaspoon dried oregano

• 1 Teaspoon salt

• 1 Tablespoon lime juice (optional)

DIRECTIONS:

Combine all ingredients in a bowl. You can make this in the late morning and let it sit for around 4-6 hours, or you can make it the day before and let the flavors meld overnight in the fridge. Just be sure to take it out and get it to room temp before you serve it, as olive oil hardens in the fridge. Serve over skirt steak or tacos.

ROASTED CORN SALSA

INGREDIENTS:

• 2 Ears sweet corn

• 10oz. Cherry tomatoes

• ¼ Cup lime juice

• 1 Finely chopped jalapeno or serrano (whole or deseeded depending on desired level of heat)

• ¼ Cup cilantro, finely chopped

• ½ Cup white onion, chopped

• 2 Cloves garlic, minced

• Salt to taste

DIRECTIONS:

1. Grill corn, you do not need to soak the corn beforehand.

2. Place corn on the grill (inside their husks) over medium heat turning every few minutes.

3. After 10 to 12 minutes shuck the corn and put the cobs back on the grill for 2-4 minutes rotating frequently to achieve that charred look and flavor.

4. Cut the corn from the cob, place in bowl and add all other ingredients. Let the mixture meld for about an hour and serve with tortilla chips or as a taco garnish.

FROM SETBACK TO SECOND CHANCE

HOW JOHNNY’S BURGERS & DOGS MADE ITS COMEBACK

Just off the bustle of Tempe’s main roads, across from McClintock High School, there’s a small, familiar spot where the burgers are fresh, the fries are crisp, and the vibe is always welcoming. Johnny’s Burgers & Dogs isn’t just a restaurant—it’s a story of resilience, rooted in flavor, family, and an unwavering love for community.

THE ROAD TO JOHNNY’S

For Yianni Ioannou, the path to opening his namesake restaurant began long before the doors first opened in 2015. It started back in Cyprus, working at his family’s restaurant as a kid.

“That experience instilled in me the importance of hospitality, quality food, and creating a space where people feel welcome,” he recalls.

After moving to the U.S. in 1999 to attend school, Yianni continued working in the restaurant industry—first as a server, then climbing his way through nearly every position in the business. By 2005, he had landed in Arizona and built a career managing multiple restaurant units. But one dream never left him: having a place of his own.

In 2015, that dream became a reality with the opening of Johnny’s Burgers & Dogs, a cozy spot dedicated to Chicago-style comfort food, made with high-quality ingredients and homemade care.

A DEVASTATING SETBACK

On the morning of December 27, 2023, everything changed.

“I got the call around 8:00 a.m. and rushed over,” Yianni says. An electrical issue had sparked a fire that quickly swept through the building. “It was heartbreaking. After nearly a decade in business, it felt like losing a piece of myself—and the community.”

The damage was extensive. For many small business owners, a moment like that could be the end. But not for Yianni.

FUELED BY COMMUNITY

“The people kept me going,” he says. “Friends, family, my team, the community—customers reached out right away. It reminded me that Johnny’s wasn’t just mine. It meant something to a lot of people.”

Support poured in—kind messages, social media posts, and even fundraisers—including one organized by McClintock High School that deeply moved him.

Still, the road back wasn’t easy. Insurance delays, legal red tape, construction setbacks—it all tested his patience and resolve.

“Everything took longer than expected. It pushed me in every way,” Yianni admits. “But I learned to take it one step at a time. Patience and persistence became everything.”

There were moments he questioned whether reopening was even possible.

“Absolutely, I thought about giving up. But every time, I remembered why I started—and who I was doing it for.”

A TRIUMPHANT RETURN

In February 2025, after over a year of hard work and heartache, Johnny’s reopened its doors. The return was emotional and surreal.

“Unlocking those doors again felt like coming home,” he says. “Seeing familiar faces and hearing people say, ‘We missed you’— that made it all worth it.”

The space got a refresh—brighter, more efficient, with updated kitchen equipment and a few new menu items. But the core remained the same: comfort food made from scratch, served with a side of genuine hospitality.

LOOKING AHEAD

As Yianni looks to the future, he’s focused on growing while staying true to his roots.

“Maybe we expand. Maybe we get even more involved in the community. But no matter what, the quality and care won’t change.”

His advice to other small business owners who hit a wall?

“Don’t give up. Setbacks will come. But if you stay focused on your ‘why’ and surround yourself with the right support, you’ll find a way through. Just keep moving forward.”

A TEMPE STAPLE

What keeps Yianni going isn’t just the food—it’s the people. He’s watched students from McClintock grow up, seen families become regulars, and shared stories with neighbors who’ve made Johnny’s part of their lives.

“Tempe has this amazing mix—ASU’s energy, strong local pride, and real connection,” he says. “It’s a town that truly values small, family-owned businesses.”

And what does he hope people feel when they walk into Johnny’s?

“Like they’ve found their go-to spot. No gimmicks—just good food, kind service, and a warm, familiar vibe.”