Raised on the Far north of NSW in Byron Bay and Bangalow. Monty was raised in a household full of activity, sport, culture and food.... glorious food.
At age 16 Monty moved to Sydney to get away from some of the more unsavoury aspects of small town syndrome. Monty was determined to finish his higher schooling and found a great community in the cafes of the inner west.
Sydney was good for Monty, working at Café Sydney and the Boathouse on Blackwattle Bay before setting of abroad with good friend and fellow chef, Soren Lascelles.
During his two years in Europe Monty travelled doing work in private chef arrangements in France and various catering events and spent time with Olivier Couiilaud and Brett Graham at the La trompette, and The Dorchester; also visiting The Square, Boxwood and Petrus.
Along with some amazing dining experiences these influences helped cement Monty’s love for natural food with integrity and meaning.
Monty returned to Sydney and joined the team at Becasse with Justin North where he stayed for almost 6 years with 4 as Head Chef before jumping ship and exploring other avenues of cooking and food in general with his now wife and pastry chef, Jaclyn Koludrovic.
After working in various parts of the TV industry and consulting projects Monty undertook his position where he currently resides at the Helm of Iconic Icebergs Dining room and Bar over Bondi Beach.
Monty and his team have achieved 2 Chefs hats in the Sydney Morning herald Good Food Guide 3 years running and are looking forward to another exciting year in 2017.
2016 also saw Monty team up again with the Icebergs owner Maurice Terzini on a very exciting project in Surry Hills called The Dolphin Hotel. Monty has been awarded 1 Hat at The Dolphin across 4 menus including a Dining Room, Public Bar, Pizza & Wine Room with big deal sommelier James Hird.