Our Story

Cooking has been my life’s work. My earliest experiences with cooking were watching my mother cook for my ten brothers and sisters, going with her to pick up the groceries, and seeing her make home-cooked meals with ease for such a large family. My father operated the largest home delivery bakery in Southern California. Back then, people cooked with the freshest ingredients; milk was still delivered to the front door. My family shopped at the local butcher for the best meats, baked fresh bread, frequented the apple and cherry orchards in the area. My mother even grew her own herbs and vegetables in the garden.

Those times of the freshest ingredients seem long ago, but it is my belief that today even in this  age of large corporate restaurants, trans-fats, and pre-prepared dishes, it is still possible to get the best and only the best.

Family has always been of central importance to me. My parents instilled in me to be the best, and use the freshest ingredients when I cook. Straight forward techniques and VOIIÀ! Great Food. I have been in the restaurant business for 30 years and traveled all throughout our beautiful country, acquiring an assortment of foods and recipes along the way. From Alaska’s fresh salmon and king crab, to the savory southwest spices, to the northeast for our huge diver scallops, down to Florida where the blue crab is sweet and the sunny southern hospitality shines, I’ve compiled a fantastic menu that I’m sure you’ll enjoy.

All the food on this menu comes from my experiences in life, and I’m very grateful for the opportunity to share it with you all, my guests. We pride ourselves on the perfect dining experience, and I will make it my mission and the mission of all my staff to ensure your experience is nothing short of perfect. Thank you all, and again I welcome you to experience the difference, here at MT’s Chophouse.

Sincerely,

M.T. and Staff