Many people often ask where I learned to cook and I have a several influences. My first experience with cooking was with my great grandmother. My cherished memory of her was going to her house when I was very young and learning how to bake cookies and make Swedish pancakes with meatballs and dup.
In the early 90′s, while working in the kitchens of Tourelle in Lafayette, and Lascaux in San Francisco, I was being mentored by Steve Silva, Executive Chef, of both restaurants. I also studied at Diablo Valley College’s Culinary Arts Program under the tutelage of Chef, Nader Sharkes. My passion for food goes beyond the kitchen and into the realm of BBQ. I have been working at the grill for 30 years!
Because of my love for great food I am constantly in pursuit of the best meats and have included them on the menu. I am excited to bring to your table two outstanding choices, Red Wattle pork and Wagyu Beef. Red Wattle pork is exceptionally lean and juicy with a rich beef-like taste and texture. The hogs are raised in Dallas, OR, on a sustainable farm and roam freely throughout the pastures. The pork chops are delectable. Wagyu beef, the finest quality of beef available in the United States, is highly prized for its rich flavor, as these cattle produce, arguably, the finest beef in the world. Wagyu cattle’s genetic predisposition yields a beef that contains a higher percentage of omega-3 and omega-6 fatty acids than typical beef. At Smokehouse 10 we are “Serious about meat!”
Thank you for choosing to dine with us this evening. I enjoy bringing people together to share good times, laughter, fun, and of course, great BBQ! 




  1. 5-5-2013

    We had two wonderful meals at the Smokehouse 10 during their past residency. The brisket and fried chicken were wonderful. Dave was a gracious host, as well. Looking forward to your return soon! Thanks!

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