Chez Montier

Crispy Skin Duck Breast with White Asparagus, Sautéed Kale, and a Sweet Potato Mash, Garnished with Duck Confit and Cherry Tomatoes.

My heart swells with pride that my son continues to create Chez Montier magic in the kitchen.
PC: Nyeusi Mwezi

Salad. That’s the post.

Even though I’m allergic to shellfish and can’t enjoy my creations, I always have volunteers willing to be my taste testers. Here’s my take on a Crab Maki.
Lump Crab rolled in a slice of English Cucumber with a Yellow Pepper Coulis and Arugula.

Wishing you and yours a blessed Thanksgiving holiday!

Such an honor to be a part of the Women’s Event at the catered a delicious lunch to a dynamic group of women from Atlanta’s business sector. We’re thrilled that Atlanta will be home to the TEDWomen’s conference for the next 3 years!


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And yes, it tastes as delicious as it looks!

Anatomy of a tasting. Check out the process on my IG story.

When I overheard a guest whisper to the Whole Poached Salmon, “Don’t you look at me like that!” I knew it was going to be an interesting evening. And I was right! 😂

A BIG Saturday shoutout to our super Sous Chef Rochelle Wharton who always brings the heat, the smiles, and the best eye ware!

A little something to brighten your day. ☺️

Stuffed Chicken Rondelet and for the Vegans a Roasted Vegetable Napoleon with Hasselback Potato and White Asparagus.

In addition to creating food that is beautiful and delicious, I love it when our clients ask for the “Full Montier” and I get to bring my design acumen to the table.

I believe food should be beautiful and delicious because your eyes eat before your mouth does.

Seared Tuna on Black Rice Spoonsful with Wasabi Mousse. Savory Polenta with Olive Tapenade. Endive with Apple Fig Butter, Stilton Blue Cheese, and Crispy Prosciutto.

Check out my latest Chez Montier feature and interview with GoSolo for their exclusive series on business entrepreneurs and founders of food and beverage. I’m grateful for the chance to share my story and to inspire others to turn their passion into a viable business. https://gosolo.subkit.com/chez-montier/

The dessert that everyone thinks they’re waaayy to full to eat but somehow, the plates come back empty… Buttery Toasted Angel Food Cake with Meyer Lemon Curd, Crème Fraîche Mousse, and Raspberry Coulis.

Duck served two ways - Duck Confit and Crispy Skin Duck Breast with Mushroom Faggotini, Sautéed Swiss Chard and White Asparagus.

Peruvian-inspired Shrimp Causa with Avocado and Spicy Mashed Potatoes makes a delicious and impressive appetizer.

When your intimate event has got to be special, call Chez Montier.

When your clients decide to host a casual “Holidays at the Hanger” gathering for the office team and you get to check out one of the boss’s private planes.

So grateful to be able to cook for my family and to enjoy Thanksgiving with them at home this year! I am filled with gratitude for my many many blessings.

A feast for the senses - especially the tastebuds!

Intown living and outdoor dining at its best!

Thank you for giving me a chance to share my story about how I combined my background in architecture and design, with my love of food, to start a second career as Chef Juan. Proof that it’s never to late to follow your passion! http://voyageatl.com/interview/inspiring-conversations-with-juan-montier-of-chez-montier-inc/