Stake is distinguished by its selection of fine USDA Prime, Dry Aged and Japanese A5 & 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 7 years in a row. Our experienced sommeliers can help pair the perfect wines with your dish.
Our extensive list of whiskeys including rare finds like Pappy Van Winkle and Whistle Pig always offers the perfect pairing to any meal.
Patrick Murphy brings an unrelenting pursuit of creating bespoke guest experiences that leave lasting impressions. With more than 10 years in the San Diego hospitality scene, Patrick brings an eclectic skillset that allows Stake to tailor guest experiences far beyond what is expected in traditional steakhouses. “The boutique nature of Stake is why we stand above the rest in San Diego by meeting a dynamic range of guests’ needs. From unforgettable multi-course dinners to consistent execution of standard favorites. Together with Chef, I plan on expanding the already sterling reputation of Stake Chophouse and Bar.
Matt Sramek brings his passion for seasonally-driven flavors to the plate as Executive Chef of Blue Bridge Hospitality. A fine dining veteran, he has spent the last decade working under California’s most reputable chefs while amassing a repertoire of fine-tuned culinary techniques.
After graduating from Le Cordon Bleu College of Culinary Arts (Pasadena, CA), Matt joined Los Angeles’ former Saffron’s Catering group where his budding culinary expertise would launch him into a storied fine dining career. After training alongside notable culinary figures such as Bruno Lopez (The Ritz-Carlton) and Douglas Dodd (Hotel Bel-Air), he went on to represent the United States in the Trophée Passion competition organized by l’Académie Culinaire de France in Paris. In 2009, Matt joined world-renowned chef Thomas Keller to open the former Bouchon Beverly Hills as a chef de partie. The following year, he moved to San Diego where he rose from sous chef to chef de cuisine at Amaya at Fairmont Grand Del Mar. After his departure in 2015, he proceeded to lead kitchens across the city.
In 2019, Matt had become an inspiring force within San Diego’s ever-growing culinary community as Executive Sous Chef of Blue Bridge Hospitality. By 2021 Matt had worked his way up to Corporate Executive Chef showcasing his dedication for fresh, clean flavors on menus across Blue Bridge Hospitality’s collective roster. Matt oversees Back of House operations for restaurants Little Frenchie, Stake Chophouse and Bar, The Islander, Village Pizzeria, Commissary Kitchen & Pastry Department. Matt believes the best cuisine can only be crafted from scratch with the highest quality of ingredients and thoughtful preparations.