Martin Hutton | Woodbridge Inn Steakhouse
Chef Martin Hutton is everything you would expect from a classically trained transplant from London: A dry sense of humor, a meticulous approach to running the back of the house, and a well-known reputation as a culinary guru. Those who approach him not only notice his stature, but his humble and grateful attitude. He’s pumped to be cooking in Lodi Wine Country.
Since taking the helm as Executive Chef at Woodbridge Inn four months ago, Chef Hutton has certainly shaken things up. He has made clever adjustments to the restaurant’s traditional dishes with the addition of quality ingredients and flavors that pack a punch.
With new specials like the chicken liver paté or poached halibut with short ribs, Martin’s flavors are bold and inventive. His culinary style can best be described as globally eclectic—taking learned culinary techniques and blending them with local regional products. “One of our upcoming specials is Halibut with a Chile Lime Thai smoked short rib on a bed of ratatouille, all wrapped up in a beurre blanc wine sauce,” Martin exclaims. “I utilize Thai, American, and French flavors to pull the dish into one plate of deliciousness.”
With a love for international flavors, it’s no surprise that Chef Hutton hails from London. His classical training shines through in his dishes. With degrees in both the culinary arts and hospitality, his expertise sent him travelling the world to places like Phuket, Thailand and eventually, brought him to America.
He first got his start at the Holiday Inn Marble Lodge in London, which just happens to be a steakhouse. “My arrival at Woodbridge Inn has really brought my career full circle,” says Martin.
If you are familiar with Woodbridge Inn’s menu, Chef Hutton suggests you try his updated version of the tuna stack. “I revamped the tuna stack with three distinctly different layers of flavor,” Martin suggests. “It’s SO good!”
And if you aren’t a huge fan of meat, the veggie burger is a monstrous patty of quinoa, corn, and a bushel of other fresh goodness piled high on an everything bagel. He smothers it in fig jam and stacks it with pickle, onion, lettuce, and heirloom tomatoes. It’s seriously everything.
When Martin explains to me how grateful he is for the trust that owners Andy and Tammy De Lemos have put in him to bring the finest quality ingredients to the restaurant, you can tell this chef is humbled. He looks forward to fostering new partnerships with local farmers to showcase what he calls the growing belt of California.
Meat-loving foodies should check back this winter when Chef Hutton plans to add a meatloaf to the menu. Why head to a steakhouse for a meatloaf??? Because this is not your mother’s meatloaf—it will be a true nose to tail creation with beef cheek and all of the beefy goodness! So, be sure to plan your next date night at the Woodbridge Inn!
For More Information:
Woodbridge Inn
18878 N. Lower Sacramento Rd., Woodbridge
WoodbridgeInnSteakhouse.com