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.
Katy Lauzon, Executive Chef
Katy developed a passion and skill for cooking at a young age. Growing up she cooked dinner for her family and started working in the culinary field at fifteen. By the age of twenty-one, she landed her first head chef position at Rockfish Grill in Anacortes. Six years later, she went to Florence, Italy to complete a three month culinary externship. Upon her return to the United States, Katy cooked at Cafe Adrift in Anacortes and then moved to Seattle the accept the head chef position at Porterhouse in West Seattle. This is Katy’s second stint at Stopsky’s Delicatessen! She returned with the mission of providing great food made with love.
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.