M'tucci's Catering

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M’tucci’s has always prided itself on offering amazing food and service in every one of its locations. Now, we’re excited to announce that we are taking our show on the road! Our incredibly talented Catering Team, which has nearly 30 years of experience in M’tucci’s Restaurants, is delivering that same culture, cuisine, and service that you’ve grown to love, to your special event. 

Meet the team dedicated to helping you plan those special moments. 

Catering Director Taña Martinez:

Having spent most of her childhood at her Grandfather's restaurant, it's no surprise that Taña would pursue a career in the restaurant industry. 

"M'tucci's has been my heart and home for the past 8 years" says Martinez. 

"I've been blessed to work for and alongside some of the most genuine, kind-hearted and passionate people in the business." 

Starting as a Bartender in 2013 and working her way up to Catering Director for M'tucci's Restaurants, Taña works with guests to help plan and coordinate events for all occasions - from intimate holiday dinner parties to large wedding receptions.

When she's not working she enjoys spending time with her son. "He's my biggest driving force. Wanting to give him the best life I can pushes me to work harder and continue my growth not only as a professional, but as a mother." 

Ashley Pittman, Catering Manager:

“You may recognize me from email correspondence or by meeting me in person at an event. If you have yet to meet me, know that I am very detail oriented, organized, and driven. Your event is in great hands!

I have been with M'tucci's since the start; a little over 9 years now. I started off as a server assistant, then a hostess, to server, to bartender, to manager and I've been in the catering department for almost two years now. It's been a fun ride thus far and I love what I do!

In addition to working with M’tucci’s I immerse myself in the creative realm and spend my free time working and interacting within that community.

Fred Gallegos, Catering Chef:

A little bit more than five years ago, Fred joined us at M’tucci’s Market and Pizzeria as the store manager. In addition to being the Catering Chef for M'tucci's Catering, he also is a Service Manager at M’tucci’s Moderno.

“I've had the pleasure of working in the industry as a Chef in the Albuquerque Area for more than 26 years. I'm a family man who met my wife in the industry and I have a son who is also part of the M'tucci's family.”

“I love cooking, working on my classic Ford truck (it's siiicckkk), attending concerts and traveling when I can.”

Joseph Valdez, Catering Manager:

“I’m a married father of three adult children, an avid gardener and board game player. I started working with M’tucci’s restaurants in 2017, however I feel like I’ve been with the company since the beginning. My wife and I started off as guests at M’tucci’s Italian. We then began frequenting M’tucci’s Moderno when that location opened.

When I found myself looking for a career change, I thought about where I truly enjoyed being. A place that was comfortable, where all the staff seemed to be working together seamlessly and enjoying what they did. Thankfully, M’tucci’s was hiring, so I got my foot in the door at Moderno as a service assistant where I was able to learn the M’tucci’s culture and how everything is supposed to work, and everybody work together. I eventually transitioned to the service staff, and then when M’tucci’s 25 opened, I moved to that restaurant to help with the opening, where I’ve been since.

More recently, I was able to help in the training of some of the new staff for the Bar Roma location in Nob Hill. Because of all this I feel as though I have a little piece of my heart in each M’tucci’s location. My coworkers are truly more like family, and more often then not you’ll hear me referring to them as brother or sister.

Now I find myself presented with the opportunity to bring the same joy that I felt as a M’tucci’s guest to people all around Albuquerque and the surrounding communities in event spaces, businesses and homes! After all, the experience of community is what M’tucci’s is all about!”

Miia Hébert, Catering Manager:

Miia is the newest member of the M’tucci’s Catering team, joining us this month.

She has been in the hospitality industry since college, first working at a South Louisiana Oyster Bar, then working in catering while at the Savannah College of Art & Design in Georgia. After earning a degree in Fine Arts with an emphasis in photography in 2001, she moved to Austin, TX. She worked part-time with Dagar’s Catering, which grew into the position of lead server and bartender.

Moving to Albuquerque in 2011 she started as a catering assistant with Garcia’s Kitchen, eventually becoming their Catering & Marketing Director, handling events that ranged from small dinner parties to corporate events for 3,500 guests. In 2020 she was recognized as the Hospitality Industry Awards Manager of the Year by the NM Restaurant Association.

“I am excited to spread the word about the handmade, flavorful, chef-driven cuisine and award-winning service. I am looking forward to helping to refine and perfect the exceptional service and offerings already in place. “

Miia Hébert, Joseph Valdez, Taña Martinez, Ashley Pittman and Fred Gallegos at Gruet Winery. Toasting with M’tucci’s Sparkling Wine, produced in a partnership with Gruet.

M’tucci’s caters a monthly Sunday Brunch at Gruet Winery’s tasting room. These events are usually sold out every month, so act now if you want to reserve a spot for the next Brunch on September 25. Click here or call the tasting room: 505-821-0055

Brunch with ABQ the Magazine

The September issue of the magazine has a cover story on area brunch spots. M’tucci’s Founder, Jeff Spiegel, offered his thoughts on brunch for the intro to the list.

“I eat brunch every day,” he said. “It’s a meal where families or couples have time to enjoy each other’s company. There is time for talk and laughter.” Jeff and his wife and partner, Katie Gardner, previously owned several restaurants in New York City, where Jeff said there was an emphasis on weekend brunch.

“Back in New York, we did brunch on Sundays. But people love it, so we added Saturdays,” he says. M’tucci’s Italian and M’tucci’s Twenty-Five serve weekend brunch with a special brunch menu, complete with special adult beverages.

Maybe you start the day with a Bloody Mary or two,” Jeff said. “If that results in you taking an afternoon nap, would that be so bad?”

Good advice from Jeff Spiegel!

Weekend Specials

M’tucci’s Italian

Chipotle Ricotta Ravioli -Shrimp, Turnip Greens, Corn, Caramelized Onions, Gorgonzola Thyme Cream Sauce, Crispy Prosciutto, Pecorino Micro Green $25

12 oz Veal Chop: Crispy Salt Water Potatoes, Grilled Asparagus, Grilled Lemon, Balsamic Reduction $37

Yellowtail: Creamy Garlic Mashed Potatoes, Sautéed Arugula, Grilled Artichokes, Lemon Caper Sauce $29

Braise - Rosemary Pineapple Braised Pork Belly, Creamy Risotto, Calabrese Peppers, Carrots, Peas, Spring Onions, Roasted Red Pepper Pineapple Relish $27

Weekend Cocktail

Classic Negroni- Beefeater Gin, Carpano Antica, Campari


M’tucci’s Moderno

24oz. Porterhouse - Traditional Italian Salsa Verde, Crispy Saltwater Potatoes, & Grilled Asparagus $41

Ruby Trout- Roasted Artichoke, Braised Escarole, Mashed Potatoes, Caper Lemon Butter Sauce, & Smoked Prosciutto Powder $26

Crispy Chicken - Confit Risotto with Mushrooms, Carrots, Celery and Alfredo Sauce $19

Weekend Cocktail

Principessa Negroni - Beefeater Gin, Ramazotti Aperitivo Rosato, Dolin Blanc


M’tucci’s Twenty-Five

14 oz. Ribeye - Grilled Broccolini, Whipped Garlic Mashed Potatoes, Smoked Blackberry bone Marrow Butter $39

Pan-Seared Monkfish (tastes like lobster) - Garlic Whipped Potatoes, Braised Greens, Stem on Artichoke Hearts, Lemon Butter Caper Sauce $33

7 Layer Lasagna Bolognese - Herbed Ricotta Cheese, 5 Pork Bolognese, San Marzano roasted marinara sauce, Bechamel sauce, mozzarella cheese and Pecorina $19

Weekend Cocktail

Strawberry Nectar - Botanist Gin, Fresh Lime Juice, Agave Syrup, Muddled Strawberries, Prosecco Float


M’tucci’s Bar Roma

Yellowtail - Garlic Whipped Mashed Potatoes, Braised Arugula, Garlic, Pan-Seared Artichoke Hearts, Lemon Caper Butter Sauce $29

14 oz Bone-In Ribeye - Roasted Potatoes, Grilled Asparagus, Roasted Yellow Onion Sautéed with Roasted Tomatoes and Leeks, Garnished with Fried Parsley and Balsamic Reduction $39

Weekend Cocktail

Dos Piños - Dos Hombres Mezcal, M’tucci’s Pineapple Rosemary Shrub, Fresh Lime Juice, Simple Syrup, Club Soda

Loca Paparazzi - Dos Hombres Mezcal, Aperol, Strega

Live Music for September

M’tucci’s Bar Roma - Wed 6:30-8:30. Sunday noon-2pm

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


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

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!