A passion for bbq!
We are a BBQ catering company with a style rarely seen before. We specialize in wood smoked meats and side dishes. Whether it's a small gathering or a large event, we bring the essence of authentic barbecue to your venue. Our passion for BBQ is reflected in every bite, as we combine traditional smoking techniques with innovative flavors to create a memorable dining experience.
Meet the Team
The Chop Shop is ran by Pitmaster Nate Benton and Chef David Ascencio. Our team has a diverse ethnic background that when combined brings an uppercut of flavor and style to your plate.
Pitmaster/Founder
Nate Benton
Growing up in the California, San Francisco, Bay Area Nate was naturally immersed in a rich variety of cultures that ignited his passion for food and cars at an early age. Nate is a skilled mechanic and accomplished BBQ pitmaster whose work reflects precision, craftsmanship, and a deep respect for process. With years of hands-on experience in both the garage and at the smoker, Nate brings a unique blend of technical expertise and culinary artistry to everything he does.
As a mechanic, Nate is known for his meticulous attention to detail and problem-solving ability — qualities that naturally carry over into his approach to barbecue. His passion for BBQ grew from a simple love of fire and flavor into a refined mastery of slow-smoking techniques that emphasize patience, consistency, and quality.
Whether he’s fine-tuning an engine or perfecting a brisket, Nate applies the same dedication and discipline that define true craftsmanship. His philosophy is built on three core values: precision, patience, and pride — the foundation for excellence both in the shop and at the pit.
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"Build it right. Cook it slow. Make it count."
Chef/Co-owner
David Ascencio
David was born in the City of Los Angeles, and spent his teenage years in Memphis, Tennessee. Living in Memphis has allowed him to experience all kinds of culture and food. Living in Memphis introduced him to a whole new spectrum of BBQ flavors and styles, and opened his eyes to a style of BBQ rarely experienced in CA.
During his time in Memphis, David was a head chef and manager at a restaurant. He also attended The University of Memphis and received his bachelor's in mechanical engineering. With a background rooted in problem-solving and design, David brings an analytical mindset to the art of cooking — crafting dishes that are as thoughtfully engineered as they are flavorful.
Guided by a passion for innovation and excellence, David continues to build, create, and inspire at the intersection of engineering and cuisine.
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"Great food—like great design—is built on balance, innovation, and a deep understanding of how things work"
