Made with LoveYou may have noticed the Hebrew in our logo. Pronounced “na’aseh b’ahava,” it means “made with love.” It reflects our conviction that food is more than just a combination of ingredients. Our dishes are infused with the spirit of the people who create and serve them.
Lamar Montgomery, Executive Chef, aka “Meat Maven”
Chef Lamar was born and raised in Seward Park and graduated from Garfield High School, class of ‘97. He has been in the kitchen ever since, pursuing and perfecting his passion for the preparation of fine meats. Lamar began smoking meats at The Red Door in Fremont and later worked at The Garage on Capitol Hill where he’d sometimes play pool with Chef Thierry Rautureau. The famous “Chef with the Hat” convinced Lamar to attend culinary school and he’s never looked back. Since graduating he’s worked at Serafina, Madrona Ale House, Stopsky’s, and Lola. Lamar’s return to Stopsky’s was fueled by his quest to “save the deli” through traditional and “tradition, updated” Jewish comfort cuisine, with all meats, pickles and breads being prepared in house.
Andrew Meltzer, Head Baker, aka “Bread Maven”
Hailing from Pennsylvania, Andrew has been baking bread professionally for over 20 years and still gets excited about it! Andrew was a co-founder/co-owner of the Columbia City Bakery and has baked bread for many of Seattle’s best restaurants, including Canlis and The Dahlia Lounge. He was a baking instructor at the Culinary Institute of America in both New York and California and is a published expert on Challah.
Tim Mendes, Kitchen Manager, aka “Pickle Maven”
Tim was born in California but grew up in rural Minnesota where he was involved with organic gardening and farming and raised a variety of animals. He moved to Seattle over 20 years ago, and has worked as a barista, a baker, caterer, and butcher/charcutier. He’s had the great fortune to work in some of Seattle’s finest kitchens including: The Ruins, The Rainier Club, Stopsky’s Delicatessen, and most recently, Mamnoon. In August 2013, Tim returned to Stopsky’s to pursue his culinary passion in running Stopsky’s pickling and preserves program.