In 1996, I took a job with American Savings Bank in Anaheim, California, and it changed my life. It wasn’t just a step forward in my mortgage banking career—it was the beginning of a chapter that would define how I do business, build relationships, and celebrate success.
Back then, I was a branch manager—but more importantly, I was a personal production manager. I was responsible for helping loan officers grow their business, deepen relationships, and become trusted advisors in their markets. My team and I managed a substantial book of business, producing over $1 billion annually for eight of my twelve years at the firm—until the acquisition by Chase Bank.
That kind of volume didn’t come from cold calls. It came from intentional relationship-building, treating agents and clients like VIPs, and investing in experiences that left a lasting impression.
And The Summit House was one of our best tools. We hosted mortgage seminars there. We brought top-producing real estate agents for lunch and dinner. We closed deals over filets and handshake agreements. Yes, it was an expensive investment—but it paid off every time. That same year, I discovered a restaurant that embodied everything we were trying to build: excellence, hospitality, consistency—and class.
Now, I don’t remember if American Savings acquired Washington Mutual or the other way around (we all know how fast those mergers moved back then), but I do remember the energy of those days. The housing market was booming. Mortgage professionals were closing deals like clockwork. And if you wanted to show a real estate agent that you meant business, you didn’t hand them a brochure—you took them to The Summit House.
The First Impression That Lasted a Lifetime
We needed a space to educate, connect, and close. The Summit House wasn’t just a steakhouse. It was an experience. Set high on the hills of Fullerton, the first time I pulled into the valet circle and looked out over Orange County from the patio, I knew this was the place.
It had—and still has—a certain gravitas. When you walk into the Summit House, you feel like you’re stepping back into an old-world manor. Tudor-style architecture, dark wood paneling, stone fireplaces, an open kitchen humming with energy, and the smell of roast prime rib in the air—it’s all intentional. It speaks of tradition, care, and excellence.
And in those early years, I brought more than a few real estate agents through that door to seal partnerships over steak and lobster. I held educational seminars in the private dining room. I taught agents about VA loans, adjustable-rate mortgages, and the changing landscape of the secondary market.
And when it came time to choose a wine to elevate the meal, the Summit House always delivered. Their wine list is deep and diverse, featuring everything from everyday table wines to top-shelf selections that mark any special occasion. I’ve shared bottles to celebrate closings, toast new partnerships, and of course, honor birthdays and anniversaries with Ruby. Whatever the moment required, they had the perfect pour.
And we did so again on Easter Sunday.
A Return to Tradition—Easter 2025
Fast forward nearly 30 years later, and here I am again—this time with my wife Ruby and the family, gathered after church for Easter Sunday brunch on the back patio of the Summit House. That same view. That same smell. That same impeccable service.
I ordered the Castle Cut Prime Rib—20 ounces, bone-in. It was perfectly medium rare, just like the chef recommended. Ruby and I split it along with their iconic wedge salad, loaded with smoked bacon and crumbled blue cheese. We passed around sides of creamed spinach and didn’t even try to resist the popover bread. Add in the horseradish cream, and I promise you: there was nothing left to ask for.
No starters this time—we were already planning to go big. But if you’re the type who likes to open strong, you won’t be disappointed. Their Chesapeake crab cakes, prawn cocktail, and ahi sashimi are always fresh, always plated beautifully, and always worth it.
And yes, I know we skipped dessert this round. But having been a regular for nearly three decades, I can tell you I’ve had every one on the menu. Twice. Maybe three times. My go-to? The Crème Brûlée and the bread pudding with vanilla Häagen-Dazs and hot caramel sauce. If I wasn’t so full, I’d have ordered it again just for the nostalgia.
A Place That’s More Than a Restaurant
What makes the Summit House special is not just the food. It’s the feeling. The consistency. The hospitality. The fact that after all these years, they still recognize returning guests, they still treat you like you belong, and they still deliver service like it’s the most important table of the day.
In the 90s, it was the restaurant that elevated my client meetings. Today, it’s the restaurant where I bring my children and grandchildren. It’s the place that has aged with me. It’s where business intersected with lifestyle—and now, where family intersects with tradition.
I trust the Summit House with my clients. I trust them with my celebrations. And this Easter, I trusted them with my family—and they delivered yet again.
If you ever find yourself in Fullerton, or anywhere in Orange County for that matter, and you need to impress a client, celebrate an anniversary, or just indulge in an experience that will remind you why hospitality still matters, you owe it to yourself to visit The Summit House.
This isn’t a paid endorsement. This is a tribute—to a restaurant that’s been part of my journey for nearly 30 years.
Maybe I’ll see you there on Father’s Day.
Summit House Restaurant
2000 E. Bastanchury Road, Fullerton, CA 92835
(714) 671-4111
Reservations: OpenTable
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Photo Note: Check out the cover of this blog for a picture of me and my family, the open kitchen and dessert display—because when a place has been this consistent for this long, it deserves to be shared.
