M'tucci's Sous Chefs
/In the late 1800s, the famed French Chef and culinary author, Georges August Escoffier, was known as the King of Chefs and the Chef of Kings.
Auguste Escoffier proceeded to develop countless innovative recipes and techniques throughout his career. But his most extraordinary accomplishments included developing entirely new systems for kitchen organization and menu development, and training the next generation of chefs. One of the positions in the hierarchy of his brigade de cuisine was Sous Chef, which is just under (sous in French) the Executive or Head Chef.
“The relationship between the Sous Chef and Executive Chef is very much like marriage. To be a successful team, you must communicate, support, value, and sacrifice for each other. They are the backbone of our kitchens and the next generation of Executive Chefs, so their growth and development is vital. Something I’m pretty proud of is that every Execuive Chef at M’tucci’s served as a Sous Chef during their time at M’tucci’s. I’ve always felt like that time learning our systems and procedures is critical to their own success and the companies success,” said Company President John Haas.
“To be a Sous Chef, takes an incredible amount of skill. From cooking, to organizational, leadership, reliability and communication skills. Sous Chef's are the next in rank below the Executive Chef which in turn comes with great responsibility. The Sous has to maintain the quality and standards of the kitchen, create new menu concepts, ordering, and maintaining team/family morale. At M’tucci’s we value our Sous Chef’s highly as we do all team/family members. Without great Sous Chefs, a kitchen of high caliber can never grow or push forward with new and creative ideas,” said Cory Gray, Partner/Executive Chef at M’tucci’s Italian.
“Having a great sous chef is huge in a kitchen. They need to run the shift, answer nonstop questions, help manage unforeseen things that restaurant life brings. You usually see them more than your significant other so you being on the same page with them ensures success for everyone in the restaurant,” said Partner/company Chef Shawn Cronin.
M’tucci’s Italian
Alberto Silva - Been working on the restaurant business for 20 years
I have been working with the company for almost 2 years now I’m very happy , since they are always giving me opportunities to grow as a person and as a professional. I started as a line cook, and after eight months I was promoted to Sous Chef. I really like what i do in the kitchen, it’s always exiting and challenging every week with our specials and our Prix Fixe. I love the trust that the management team gives me. I know i still have a long way to go and I have more to learn, but I feel this is the right path.
Aaron Trujillo - I started at SkillsUSA in high school and won the state competition in Culinary Arts and competed in the nationals. During that time I got my first real kitchen job at Italian in the pantry. After moving to Albuquerque from Farmington, I started school at CNM’s culinary program. While I was in school I continued to learn at Italian and started moving up in positions. As soon as I graduated in December 2021, I was promoted to Sous at Italian. I have learned so much in my short time in the industry and have so much to learn. But that’s the best part of it. Learning.
M’tucci’s Moderno
Justin Sandoval - I started working at Albuquerque Uptown’s The Woodmark Assisted Living Facility, first as a Dishwasher and then as a Food server. In 2009, I decided to switch departments to become a Caregiver and then a Med-Tech up until April 2013. I’ve been in food service more than 10 years now and have worked in places such as Rio Grande Brew Pub & Grill at the Albuquerque Sun Port, Farina Alto Pizzeria & Wine Bar where I first met and worked with Cory Gray and Shawn Cronin. In the Fall of 2014 I received a call from now M’tucci’s Italian Chef Cory Gray asking me if I would like to come and join him and Chef Shawn Cronin at M’tucci’s Market & Deli. I immediately said yes with out any hesitation. This is where I really learned how to not only cook, but to also pickle food, brine and cure meat, make fresh mozzarella, discover various, but many meats and unique cheeses, condiments and charcuterie. As of now I am at M’tucci’s Moderno in Rio Rancho working with my Chef, Jorge Monterrosa.
M’tucci’s Bar Roma
Carlos Moreno - I have been in the culinary industry for 12 years now. My background is primary upscale fine dining and perfecting the craft of food at the highest level. I was formerly the Sous chef at Antiquity restaurant, where I started as a pantry cook and worked my way up to Sous chef. I was with Antiquity for total of 7 years and I was the Sous chef for 4 years. I graduated from CNM with my association degree in culinary arts in 2017. AT CNM, I started as an instructional technician, then a Culinary Lab Specialist, then a Culinary lab manager. I graduated from ENMU in 2020 with my Bachelors and I am now a Culinary Arts instructor at CNM. I have been part of the M’tucci’s family for more than 5 years now. I started part time as a line cook and I am now the Sous Chef at M’tucci’s Bar Roma. Food is my passion and perfecting my craft for the love of food is my legacy. I am honored to be back with the M’tucci’s family and I am looking forward to building Bar Roma to its highest potential.
Adan Diaz - I have spent years of dedication to cooking and learning more and more everyday. The result of my hard work is the position I have now at Mtuccis Roma restaurant . It’s very satisfying to know a lot of people visit our restaurant and leave happy.
Work Hard - Play Hard at the Rainy NM United Game
Weekend Specials
M’tucci’s Italian
Ravioli - Sweet Potato & Ricotta filling, Cotto Ham, Corn, Turnip Greens, Caramelized Onions, Sage Brown Butter Sauce, Garnished with Saved Parmesan, Pumpkin Seeds & Dried Cranberries $25
14 oz Rib Eye: Crispy Salt Water Potatoes, Grilled Asparagus, Grilled Lemon, Balsamic Reduction $37
Pan-Seared Opa - Creamy Garlic Mashed Potatoes, Sautéed Arugula, Grilled Artichokes, Lemon Caper Sauce $31
Braise - Half Chicken Braised with White Wine/Lemon/Rosemary, Mashed Sweet Potatoes, Haricot Vert $27
Weekend Cocktail
Strawberry Beret - Vanilla Vodka, Muddled Strawberries, Orgeat Syrup, Simple Vanilla, Half & Half
M’tucci’s Moderno
24 oz. Porterhouse - Traditional Italian Salsa Verde, Crispy Saltwater Potatoes, & Grilled Asparagus $41
Pan-Seared Ono - Roasted Artichoke, Braised Escarole, Mashed Potatoes, Caper Lemon Butter Sauce, & Smoked Prosciutto Powder $25
Lobster Shrimp Pasta - Lobster, Patagonia Pink Shrimp, Grape Tomatoes, Lobster Cream Sauce, House Made Spaghettini Pasta $29
Weekend Cocktail
Balloon Glow - Absolut Vanilla, Intense Ginger, Alchemist Passion, Simple Syrup, Peychaud Bitters, Splash of Soda and Pasubio Amaro
M’tucci’s Twenty-Five
24 oz. Porterhouse - Grilled Broccolini, Whipped Garlic Mashed Potatoes, Smoked Blackberry bone Marrow Butter $41
Pan-Seared Dry Scallops - Garlic Whipped Potatoes, Braised Greens, Stem on Artichoke Hearts, Lemon Butter Caper Sauce $43
Pork Saltimbocca - Pork loin lightly breaded, Prosciutto,,Sage, Tomatoes, Capers, Feta, Green Onions, Citrus Beurre Blanc Sauce served with Pecorino Cream Pasta
Weekend Cocktail
There’s a B in October- Jamesons Irish Whisky, Liquid Alchemist, Briotte Cassis de Dijon, Apple Cider, Honey, Lemon
M’tucci’s Bar Roma
Pan-Seared Ocean Trout - Garlic Whipped Mashed Potatoes, Braised Arugula, Garlic, Pan-Seared Artichoke Hearts, Lemon Caper Butter Sauce $31
Pasta di Pollo alla Cacciatore - M’tucci’s Red Wine Braised Chicken Thigh, Roasted Tomato, Toscano Olives, Mushrooms and Fresh Herbs, served over House Made Linguine tossed with Pecorino, Butter and Parsley. Garnished with Fresh Basil, Cacio di Roma & House Sangiovese Maldon-Cured Salt
Weekend Cocktail
He Who Must Not Be Named - Templeton Rye, Cynar, Angostura Bitters, Peychaud Bitters
Live Music for October & November
M’tucci’s Bar Roma - Wed 6:30-8:30. Sunday noon-2pm
10/9 Shane Wallin
10/12 Gilbert Uribe
10/16 Nathan Fox
10/19 Cali Shaw
10/23 Rob Martinez
10/26 Shane Wallin
10/30 Shane Wallin
11/2 Lani Nash
11/6 Nathan Fox
11/9 Rj Perez
11/13 Oscar Butler
11/16 Shane Wallin
11/20 John Martinez
11/23 Ron Martinez
11/27 Shane Wallin
11/30 Oscar Butler
M’tucci’s Twenty-Five - Thursday 6:30-8:30 * Friday 7:30-9:30
10/7 Jason Seel
10/13 Amy Faithe
10/14 Lani Nash
10/20 Oscar Butler
10/21 Alex Long
10/27 Matt Jones
10/28 TBD
11/3 Amy Faithe
11/4 Jason Seel
11/10 John Martinez
11/11 Lani Nash
11/17 Rj Perez
11/18 Matt Jones
11/25 Rob Martinez
M’tucci’s Moderno - Thursday 6:30-830 *Friday 7:30-9:30
10/7 TBD
10/13 Rj Perez
10/14 Matt Jones
10/20 Gilbert Uribe
10/21 Oscar Butler
10/27 Lani Nash
10/28 Rj Perez
11/3 Cali Shaw
11/4 John Martinez
11/10 Rob Martinez
11/11 Rj Perez
11/17 Matt Jones
11/18 Lani Nash
11/25 Alex Long
Thanks for reading. See you next Friday. Ciao!
