Today we’d like to introduce you to Juan Henry Montier III, Chef Juan.
Hi Juan, we’re thrilled to have a chance to learn your story today. So, before we get into specifics, maybe you can briefly walk us through how you got to where you are today?
The inspiration for Chez Montier was born out of my background as an architect and interior designer. I developed a flair for cooking and designing at an early age. My parents, both doctors, were often too busy to spend time in the kitchen, so I learned the fundamentals of cooking from the lady who raised us. While my friends were watching cartoons, I was learning how to make bread and the perfect meringue. My TV heroes were Graham Kerr (The Galloping Gourmet), and Julia Childs and it was through them that I developed a passion for cooking.
As fate would have it, in school at Kansas State University, my roommate, Phil, was a Food Science major. As part of his coursework, he would butcher every week and he would bring home that days project. On Sundays, we were responsible for our own dinner. Most students relied on pizza, ramen noodles, and the proverbial peanut butter and jelly sandwiches for their meals, but Phil and I would rent the kitchen in our dorm basement and make everything from gourmet Omelets and London Broil to Duck à L’orange for our dinners. We are still lifelong friends.
Although I worked exclusively as an architect and interior designer for the top design firms, and Atlanta’s design community recognized my award-winning work, to the delight of my friends and family, I was always cooking and experimenting with recipes.
For years, people encouraged me to take my cooking to a professional level and in 2004, I did just that. After a stint on ABC The View‘s “Next Celebrity Chef Contest,” I began to leverage my foundation in interior design, evolving my service into a unique offering of Food, Décor, and Lifestyle. Chez Montier, which means “House of Montier,” is the intersection of my passion in these three areas. My wife and business partner, Judith, who I met on a blind date while we were both working for the 1996 Olympics, lovingly refers to me as a “male Martha Stewart.”
I am really proud of my design acumen. My background in design permeates everything I do. When I’m not designing interiors, I’m designing menus. When I’m not designing hotels, I’m designing plating. “Better living through design” is one of my key operating principles and it is present in every facet of my life and business.
I think there are a few things that make Chez Montier unique. For one, since Chez Montier is a second career, I am doing something that truly reflects my passions. Because of my design background, I look at cuisine through the lens of an artist with the presentation being as important as flavor. Just as I did in my design work, I bring a unique, holistic approach to food and presentation. I “design the gift of food in every bite.”
While most chefs just write out their menu ideas, I draw, sketch, and often render my menu concepts. Our clients love that I bring a complete, designed vision to their events which includes how the food will look and be presented, how the environment will look and feel, and how guests will flow through the space.
I’m sure you wouldn’t say it’s been obstacle free, but so far would you say the journey have been a fairly smooth road?
After getting my degree in architecture I moved to New York where I worked for the top global design firm Gensler. In Atlanta with Cooper Carey, Heery International, and Rosser. I’ve been fortunate to work as a Senior Designer on high profile projects including The Drake Hotel and the DuSable Museum in Chicago, Disney’s Typhoon Lagoon, and The Belleview Mido Hotel in Florida, and in Atlanta, The Bank of America Towers and The Cartoon Network Headquarters for which we won a national lighting design award.
As a black professional in the design field, it was a challenge for my work to be perceived as top tier, though it absolutely was. With the support of my mentor and my association with the 100 Black Men of Atlanta, I was introduced to a level of clientele who appreciated my gifts and talents and helped to propel me forward.
Thanks – so what else should our readers know about Chez Montier, Inc.?
Chez Montier is a chef-driven, boutique catering and event decor company. We believe that every event should be “A joyous celebration of life.” We create incredible food, beautifully presented and flawlessly served. We combine that with floral arrangements, lighting, and event decor – all designed to create one-of-a-kind experiences for discerning clients.
Chez Montier creates food that is a sophisticated, creative, and unexpected blending of international foods and unique flavor profiles.
Our engagements include receptions, cocktail parties, buffet events, private dinners, corporate events, and weddings. We custom design our offerings to meet the specific needs of our clients and work with them to realize their vision.
Any advice for finding a mentor or networking in general?
I have always had amazing mentors in my life from the time I was in college to today. Through my affiliation with the 100 Black Men of Atlanta, I’ve had several mentors who have been instrumental to my growth, ability to deal with and overcome challenges, and my personal and professional success. As important as it is to have a mentor, I have also found great satisfaction in being a mentor, giving back, and empowering young men and women through my work with Project Success, Jack and Jill, and C.H.O.I.C.E.S. I am a firm believer that “to whom much is given, much is required.”
Contact Info:
- Email: juan@chezmontier.com
- Website: www.chezmontier.com
- Instagram: https://www.instagram.com/chezmontier/
- Facebook: https://www.facebook.com/ChezMontier/
- Twitter: https://twitter.com/chezmontier
- Youtube: https://www.youtube.com/channel/UCzyHGn4BKF3ZoPQf001WXRg
- Yelp: https://www.yelp.com/biz/chez-montier-decatur-2?osq=Chez+Montier
Image Credits
Judith Service Montier Bradley Dale Photography Judith Service Montier Judith Service Montier Judith Service Montier
