Business of the Month: Alex Montoya
Vegan Creme Fresh Panna Cotta with Chocolate Date Soil & Balsamic Reduction @calamigosranch
From architecture to culinary arts. Putting Ventura's foodie scene on the map! I had the absolute pleasure of sitting down with innovative Alex Montoya who is just 25 years old and has been in the industry for 7 years and now established as the executive chef at local's favorite Fluid State downtown Ventura. He had a humble start as a dishwasher at the famous Spencer Mackenzies while he was in school to become an architect.
He is proof that you can do whatever you have a passion for- if you put your mind, heart and soul into it. No culinary degree yet he is ahead of the curve in every way. He has an unconventional approach combining food with artistry and lines from his architecture background.
Butterscotch Yo Pop: House Butterscotch Frozen Custard, Chocolate Pecan Hard Sell, Speck Salt.
He was the executive chef at The Ventura Wine Company's "Cave" restaurant for nearly 7 years and has now made the leap into the downtown Ventura scene at Fluid State Beer Garden. Truly inspiring background and story.
NOTE! Since this interview Alex has made the leap to Calamigos Ranch in Malibu where he is the head Pastry Chef. We are so happy for him and all his new endeavors. Definitely recommend following him and experiencing one of his dishes first hand.
Follow Alex and see his newest creations and where he is currently @alex_montoya
Pink Panther: House Pink Peppercorn Churro, Black Spice Tea Frozen Custard.
Bar Snack Coming Soon- Thai Salmon Skewers:
Atlantic Salmon, Sweet Chili Thai Marinade, Toasted Sesame Seed, Green Onion, Guajillo Dust.