Coffee is for conversation
Meet Chef Vatche
Sanctuary is chef inspired
Chef Vatche Moukhtarian opened Cracked Pepper Bistro 17 years ago in Fresno, California. While emigrating to North America, he originally caught the cooking bug as a teenager. Years later passion drew him to the San Francisco Culinary Academy, followed by an externship and full-time employment at the Peppermill Casino in Reno under the guidance of Chef de Cuisine, Roger Morris.
After two years, Chef Vatche was invited to help open the Chukchansi Gold Resort & Casino, where he would eventually become Sous Chef at the flagship steakhouse, Vintage, followed by several years as Sous Chef at Tenaya Lodge at Yosemite.
Ready to return to his hometown of Fresno, Chef Vatche opened the Cracked Pepper Bistro in 2006, focusing on regional cuisine using natural, close-to-the-source ingredients and California-grown wines. This ethos of meticulous sourcing and ‘menu from scratch’ sparked a curiosity to pursue the art of roasting coffee. Celebrating nearly two decades of fine dining, Vatche was even more inspired to experiment and create- and from that spark, Sanctuary Coffee was born.
Our Heritage
About Armenian Coffee
Chef Vatche’s Armenian Heritage drew him to coffee as a hobby. Armenian coffee is a tradition of it’s own- shared amongst friends, family and centralizing the community. Great coffee culture passes down through generations, symbolizing hospitality, and conversation. In contrast- American coffee shops instead focus everything into speed, neglecting the personality and craft aspects for big box and fast food analogue overstimulation.
Crafted with meticulous care, Armenian coffee is made using finely ground beans brewed in a special pot called a "jazve" or "cezve." Slow and calm heat creates a rich, thick brew served unfiltered, allowing the grounds to settle at the bottom of the cup. This method results in an intensely aromatic and flavorful coffee experience that is both robust and smooth.
