Chef Biography
Bradley Montgomery graduated from the California Culinary Academy in 1989 and did his apprenticeships at Great Chef Jeremiah Tower’s Stars, Acquerello and Estrusca restaurants. In 1991, he joined the Ritz-Carlton Hotel Group in San Francisco and began working his way up the kitchen ladder. He was appointed executive sous chef in November 1994, for the Ritz-Carlton Kapalua’s Chef of the Grill, the resort’s signature restaurant.
In December 1994, the Great Chefs television team showed up to tape Chef Montgomery for their Great Chefs of Hawaii series (episode 29) for the Discovery Channel.
He left the Ritz-Carlton Group in 1995 to become executive chef / food and beverage for the Fresco Restaurants in Taipei City, Taiwan and then to the Park Lane Hotel in Jakarta, Indonesia in 1997 for another four years. In 2001, he returned to the United States to be part of the pre-opening team, as executive chef for the new Royal Oaks Country Club in Houston, Texas.
In 2007 he was hired to bring the Leela Palaces and Resort in Bangalor, India, up to 5-star standards. In 2009, he returned to Texas, this time Katy, Texas to pre-open the Solana at Cinco Ranch, followed by five years (2011-2016) as executive chef of the Raveneaux Country Club in Spring, Texas. Then in July of 2016, he took on the additional responsibilities as executive chef of the Dusit Thani Guam Resort in Guam.
Recipes
Peking-style Squab with Foie Gras and Pineapple Tatin with Persimmon Sauce
Serving: 4 Print Peking-style Squab with Foie Gras and Pineapple Tatin with Persimmon Sauce By Great Chefs September 24, 2015 Blend the flavors of foie gras, pineapple, and persimmon with squab and you have a melding of China, France, and the Pacific. The tatin is a fruit tart baked with the fruit o the bottom […]