Who Inspires Us?
/Our talented team of Chefs and Managers constantly inspire and mentor our younger Chefs, servers, bartenders and managers. Where did our leaders get their inspiration? Read on.
John Haas, President - James Adrian, former Sous Chef at Commanders Palace in New Orleans, was the one that set me on my path as a young teenage cook. Since that path has been found though, it’s always been Thomas Keller that’s been my inspiration. He exemplifies everything I believe a Chef should through his incredible technique, detail, clever creativity, professionalism, and leadership in our industry. He will forever be the top of my list because that was what I always strived for as a Chef.
Cory Gray, Partner/ Head Chef at M’tucci’s Italian - My inspiration at a young age came from my family. Watching my mom and grandma in the kitchen always fascinated me. From country ham with grits and red-eyed gravy to the holiday hams and turkey that was a must. By my twenties I had the opportunity to work under Chef Richard Winters, a local star in the NM food scene. Learning and watching his style and techniques with food inspired me, I truly knew at that my destination in my life career was to be a Chef.
Shawn Cronin, Partner/Company Chef - Watching my Mom was always inspiring. Not just with cooking, but with how many tasks she could juggle and still cook amazing food for us. Watching my Grandma (Oma) was another thing all together. One of my last memories of her was while in her 90s, with arthritis, losing her sight, making a pot roast that to this day hasn't been matched. She made potato dumplings that only had 1 ingredient, potato. No eggs, no flour, no breadcrumbs. Basically I learned that no matter what the circumstances you can always make great food.
Ernest Nuñez, General Manager/Operating Partner at M’tucci’s Twenty-Five - My inspiration is and was my Uncle Meli and Aunt Katy. He was an executive chef in big hotels in California when hotels were truly relevant in the food scene in the 70's and 80's and she was a baker from Kansas living in LA. They decided to move to Wichita, Kansas for reasons I either can't remember or chose to forget. They opened up a small 50 seat diner in Wichita, in an industrial part of town called Brito's Restaurant and they were always packed. It wasn't the Waldorf Astoria, one of the hotel kitchens Uncle Meli ran, but the food was amazing and was made from scratch every day, including Aunt Katy's famous Lemon Meringue Pies. Her biscuits were unreal!! We would visit them every summer for a week or so, I mostly remember going to the diner, not to eat but to watch them in their environment. I would spend most of the visit in the kitchen. I always saw how hard they worked, how many hours they put in and most of all how much they loved what they did and what that produced. My Uncle Meli was the only line cook and he was a real life kitchen ninja. He performed with an intensity that I hadn't seen before, while he sang old Mexican songs, smiling while cranking out all the orders. I was hooked at a very young age, loving every minute of it.
Robin Dibble, General Manager/Operating Partner at M’tucci’s Moderno - One of my favorite culinary minds is Alton Brown. He is widely known for his various shows on the Food Network, but he is far more than just a host of gimmicky competition shows. If one wants to fully understand a cuisine, or culinary concept/technique/theory, Alton Brown will likely be able to teach you something new. He is a wealth of experience and information! Aside from being a great Chef, Brown is an accomplished author, cinematographer, and musician… a true renaissance man.
Damien Lucero, Head Chef/Operating Partner at M’tucci’s Bar Roma - My culinary journey started at home, watching the strong women working around the kitchen in my great grandmother’s house. My Mom and Grandmother, Aunts and Cousin’s all cooking. I’m 4 or 5 years old standing on wooden stools hoping to play with Masa Dough or out catching chickens for dinner, gathering fresh eggs, climbing the family Apricot tree for the night’s desserts or for the morning pastries. We didn’t have a farm, but we had land. And with that soil we grew vegetables, fruit and raised chickens.
Aaron Trujillo, Sous Chef at M’tucci’s Italian - One of my biggest culinary inspirations from when I decided what I wanted to do with my life was my culinary instructor in high school, Eddie Gurrola. He pushed me to be myself, see the world through making others happy and helped me get my foot in the door. From taking me to local and national culinary competitions, eating at different restaurants, and cooking for local events. But most importantly, he hooked me up with an entry job at M’tucci’s right out of high school. He definitely inspires me everyday in the things he does.
Arcy Law, Partner/Manager at Teddy Roe’s Bar - Watching my dad and having him teach me how to cook is where my love of this industry started. My dad at the age of 19 was the Sous Chef for the Albuquerque Marriott off Louisiana and the freeway. He taught me mostly everything I know before I got into real kitchens like (M’tucci’s). I have the pleasure of possessing some skills in the kitchen, so when I ask a culinary question I’m not feeling left in the dark so to speak. I absolutely love to cook because it’s the fruit of our labor and it’s special, especially when you cook for loved ones.
Chef/Partner Cory Gray will be cooking M’tucci’s Italian Sausage (FREE SAMPLES) at Albertsons Market at Lomas & Juan Tabo. He will be there beginning at noon.
Teddy Roe’s Bar
Now Open and taking reservations 48 hours in advance. We are totally booked for this weekend, so don’t procrastinate. Reservations for next Friday may be made no earlier than next Wednesday at noon. Guests are loving the Baller Steak, a 20 oz. Bone-In Rib-Eye. Teddy Roe’s version of Steak Frites. Click here to learn more about Teddy Roe’s.
Weekend Specials
M’tucci’s Italian
Ravioli - Beef/Ricotta filled: Local Porcini Mushrooms, Sun-Dried Tomatoes, Caramelized Onions, Brown Butter Sage Sauce, Grana Padano & Parsley Garnish $27
24 oz Hand Cut Herb-Rubbed Porterhouse: Crispy Salt Water Potatoes, Grilled Asparagus, Grilled Lemon, Balsamic Reduction $41
Pan-Seared Yellowtail: Creamy Garlic Mashed Potatoes, Sautéed Arugula, Grilled Artichokes, Lemon Caper Sauce $33
Braise - Pomegranate & Red Wine Braised Lamb Shoulder, Roasted Butternut Squash, Creamy Risotto, Braising Sauce, Pomegranate Arils, Pomegranate Red Wine Reduction $29
Weekend Cocktail
Ambrosia Frost - Vanilla Vodka, Orange Liqueur, Fresh Orange, Lime & Pineapple Juices, Cane Sugar, Half & Half
M’tucci’s Moderno
14 oz. Hand Cut NY Strip - Traditional Italian Salsa Verde, Crispy Saltwater Potatoes, & Grilled Asparagus $33
Pan-Seared California White Seabass - Roasted Artichoke, Braised Escarole, Mashed Potatoes, Caper Lemon Butter Sauce, & Smoked Prosciutto Powder $34
Sackett Farms Pork Tenderloin - Salt Water Potatoes, Roasted Artichoke, Dijon Lemon Butter Sauce $21
Beef Carpaccio - Garlic Aioli, Arugula, Capers, Lemon Wedge $10
Weekend Cocktail
Old Fashion Filbert - Tullamore Dew, Hazelnut Liqueur, Black Walnut Bitters
M’tucci’s Twenty-Five
24 oz. Black Angus Picanha (Sirloin Cap) - Grilled Broccolini, Whipped Garlic Mashed Potatoes, Smoked Blackberry bone Marrow Butter $41
Pan-Seared Mahi Mahi - Garlic Whipped Potatoes, Sautéed Arugula, Stem on Artichoke Hearts, Lemon Butter Caper Sauce $33
Roasted Cornish Game Hen - Whole Hen, Sweet Potato Purée, Grilled Broccolini, Herb Pecorino Brodo $19
Weekend Cocktail
25 Cocktail: Espolon Tequila, Italicus, Pricly Pear & Lemon Juice, Simple Syrup, Tikki Bitters
M’tucci’s Bar Roma
Pan-Seared Rockfish - Garlic Whipped Mashed Potatoes, Braised Arugula, Garlic, Pan-Seared Artichoke Hearts, Lemon Caper Butter Sauce $35
Five Cheese Ravioli - Baby Clams, Pink Patagonia Shrimp, Calabrian Chile Pickled Vegetables, White Wine Tomato Brodo, Lemon, Fresh Herbs, Fried Parsley $29
Cicchetti Special: Vegan Caprese Skewers - Roasted Tomato Marinated Tofu, Fresh Basil, Balsamic Reduction $4
Weekend Cocktail
Melonciutto - Vanilla Vodka, Cantaloupe Juice, Fresh Lime Juice, Simple Syrup, Mint Leaves, Ginger bitters
Live Music for July, August & September
M’tucci’s Bar Roma - Wed 6:30-8:30. Sunday noon-2pm
7/31 Nathan Fox
8/3 Chessa Peak
8/7 RJ Perez
8/10 Lani Nash
8/14 Amy Faithe
8/17 Austin Van
8/21 Rob Martinez
8/24 Shane Wallin
8/28 Austin Van
8/31 RJ Perez
9/4 Rob Martinez
9/7 Shane Wallin
9/11 Shane Wallin
9/14 Sloan Armitage
9/18 Amy Faithe
9/21 Chessa Peak
9/25 John Martinez
M’tucci’s Twenty-Five - Thursday 6:30-8:30 * Friday 7:30-9:30
7/29 Jason Seel
8/4 John Martinez
8/5 Cali Shaw
8/11 Matt Jones
8/12 Sloan Armitage
8/18 RJ Perez
8/19 Jason Seel
8/25 Lani Nash
8/26 Chessa Peak
9/1 Austin Van
9/2 Jacob Chavez
9/8 Paul Hunton
9/9 Alex Maryol
9/15 Melissa Rios
9/16 RJ Perez
9/22 Amy Faithe
9/23 Lani Nash
9/29 Chessa Peak
9/30 Jacob Chavez
M’tucci’s Moderno - Thursday 6:30-830 *Friday 7:30-9:30
7/29 Matt Jones
8/4 Sloan Armitage
8/5 Jacob Chavez
8/11 RJ Perez
8/12 Jason Seel
8/18 Alex Maryol
8/19 Lani Nash
8/25 Matt Jones
8/26 RJ Perez
9/1 Lani Nash
9/2 Chessa Peak
9/8 John Martinez
9/9 Russel Ash
9/15 Shane Wallin
9/16 Cali Shaw
9/22 Melissa Rios
9/23 Alex Maryol
9/29 Austin Van
9/30 Paul Hunton
Thanks for reading. See you next Friday. Ciao!
