Stake is distinguished by its selection of fine USDA Prime, Dry Aged and Japanese & American Wagyu Beef cuts.


Using only the highest quality ingredients, Stake offers an extensive selection of fresh seasonal seafood flown in daily from around the world.


With over 400 wine options, it comes as no surprise that Stake Chophouse & Bar is the only restaurant in Coronado to win the Award of Excellence from Wine Spectator for 5 years in a row. Our experienced sommeliers can help pair the perfect wines with your dish.

Whiskey & Bourbon

Our extensive list of whiskeys including rare finds like Pappy Van Winkle and Whistle Pig always offers the perfect pairing to any meal.

Meet the Team

Chef Sergio
Chef de Cuisine
Sergio Jimenez has always had a deep appreciation for culinary arts. From his first internship at Bertrand at Mister A’s he has worked tirelessly to perfect his technique and make a splash in the restaurant industry. As Chef de Cuisine of Stake Chophouse & Bar he plans on elevating the dining experience by bringing a new light and artistry to the kitchen. “I’m always looking to set the bar higher when it comes to any ingredient or recipe. My goal here at Stake is to constantly create a new culinary experience for our guests through modern and classic techniques, and unique flavor combinations. I want to push the boundaries as far as I can to really create a Michelin worthy dining experience for our guests.
General Manager

Jason Sikon has been in the restaurant industry for over 16 years. Upon graduating the prestigious Culinary Institute of America in Hyde Park, New York, he has worked in every position there is in a restaurant. Each experience has molded him into the great leader he is today. As General Manager, Jason hopes to push the envelope in the restaurant industry, drive Stake to be ahead of trends, and be innovators and creators of new ideas. “We want to be cutting edge while remembering what got us to where we are, and that’s our level of service. It is our job here at Stake to make this beautiful restaurant feel like a second home for the hour or so that we are lucky enough to host each of our guests.”