Behind the smoke
The Story of Blake's Place Café & Catering
In late 1995, Gene Hobel purchased a small sandwich shop called Pickles and Peppers in northeast Anaheim with a bold vision: to transform it into a family-owned and operated, pit-smoked BBQ restaurant and catering business.
The first order of business was a complete interior transformation, including the installation of a high-tech stainless steel smoker capable of smoking 700 pounds of meat at a time. Soon after, a large outdoor patio was added, giving guests the option to dine indoors or al fresco.
On February 17, 1996, Blake's Place Café & Catering officially opened its doors. From day one, customers raved about the food, and the business became an instant success.
The patio initially featured built-in tables with umbrellas, which within a few years were replaced by a large canopy—creating an all-weather outdoor dining space. As dine-in, takeout, and off-premise catering grew exponentially, it became clear that the original smoker could no longer support demand.
To accommodate continued growth, the 700-pound smoker was removed to make room for additional seating, and two nearby warehouses and office spaces were added, forming a dedicated catering and corporate headquarters. A new 1,400-pound capacity smoker was installed as the centerpiece of a 1,500-square-foot catering and production kitchen. Not long after, the demand for even more smoking capacity led to the addition of a second 1,400-pound smoker.
During this period, Blake's Place was consistently busy both in the café and at catered events, serving everything from 20-guest backyard parties to 1,000-guest corporate events.
A defining milestone came in 2002, when Blake's Place successfully executed its first 2,400-guest off-premise catering event, serving three meats, sides, sodas, and fresh-baked cookies. The entire service was completed in just 24 minutes. The client was ecstatic, and this event cemented Blake's Place's reputation for delivering exceptional quality food with fast, friendly, and efficient service—at any scale.
Today, Blake's Place regularly caters events for up to 5,000 guests, maintaining the same standards of quality and service that built its reputation.
In 2015, Gene's son Blake Hobel returned from college and joined the management team, continuing the family legacy. In 2019, a new patio structure was built, quickly becoming a guest favorite. Rain or shine, the patio is available for dining and can be reserved for private events.
At Blake's Place, family is more than a word—it's how we view our loyal guests and our dedicated staff.
In 2024, Blake Hobel became an owner and is preparing to take over full operations with the assistance of Lisa Gee, who has been with Blake's Place for over 20 years. Lisa began her career at the restaurant from the ground up and now serves as Catering Manager and Assistant General Manager. Together, Blake, Lisa, and the entire Blake's Place team remain committed to delivering outstanding dining and catering experiences.
On February 17, 2026, Blake's Place Café & Catering proudly celebrates 30 years of serving the community—with gratitude for the past and excitement for the future.