Oscar Monterroso

I have had over 15 years in the restaurant business and 9 years as a Private Chef. I've never been more dedicated and passionate about producing high quality, creative and innovative dishes for the clients. Together with the clients and food personalities I try to identify the emerging tastes, trends, and flavors that will shape your food experience. I specialize in New American Farm to Table Cuisine but love all cuisines such as Asian, Italian, and Mediterranean.

I have worked from the west coast to the east coast in restaurants such as Café Central (El paso) to Mediterraneo (Federal Hill Rhode Island), Hilton Shulas Steak House and Cascarinos Italian Restaurant. I've studied at The Art Institute of Las Vegas to receive a certificate in Culinary Arts. I've also taken the ServeSafe food handler program which covers five key areas

• Basic Food Safety

• Personal Hygiene

• Cross-contamination & Allergens

• Time & Temperature

• Cleaning & Sanitation

I'am an energetic culinary professional with a blend of creativity, passion for food and exceptional cooking skills. I work well as a dynamic leader in high-pressure settings and work very well with others.

I'am a Bilingual Private Chef Focused on high standards for taste and quality, highly proactive, and resourceful. I have much respect for my clients and will always go above and beyond. I have extensive experience working with high profile clients and celebrities in a formal home setting. I hold a high level of discretion, loyalty, and integrity for my clients. I'am a Private Chef with a passion for the culinary arts and preparing daily delectable meals. Well-versed in the appropriate handling of foods and plating arrangements. Extensive experience in dealing with organic ingredients and cooking international cuisine. Experienced in Kashrut: Jewish Dietary Laws or Kosher cooking. To keep Kosher one must follow 3 basic rules, you cant eat certain animals, food must be slaughtered in a certain way, and you can't combine milk and meat in the same sitting. I respect my clients religion and dietary restrictions and am there to serve them the best.

I'm organized and creative with the ability to follow directions and instructions. Inventive Private Chef with the ability to accept criticism with a positive attitude. Skilled at incorporating homegrown vegetables and fruits into creative dishes. Great understanding of allergy and diet restrictions (Gluten-free, Dairy-free, Nut-free,etc.) Adept at planning and developing menus for breakfast, lunch, dinner, and dessert.

M/Y Uncaged // 88' Sanlorenzo

Sole Chef // February 3rd, 2020 - March 6th, 2020

. Provisioned yacht for trip to Bahamas, as well as further provisioning throughout Bahamas as needed

. Prepared passed appetizers for cocktail parties for up to 10 people

. Prepared and served multiple courses for primaries and guests for lunch & dinner

. Created Gluten-Free menu options for guests as well as other dietary restrictions

(Vegetarian, nut-free, dairy free, paleo, etc.)

. Cooked a wide variety of menu selections and theme dinner nights (Mexican, Thai, Morracan, etc.)

. Maintained & Organized galley space

. Cooked for crew of 5 and captain while maintaining schedule for guests

. Maintained galley clean at all times

. Communicated with stewardess at all times when food was being served and what was being served

M/Y Short Game // 100-Foot Ocean Alexander

. Provisioned yacht for 2 week trip with organic and premium ingredient's to Bakers Bay Ocean & Golf Club in the Bahamas. 

. Made a trip to Bakers Bay Ocean & Golf Club Bahamas every month. Each time was for 2 weeks.

. Went fishing a couple times to catch yellow eyed snapper and red snapper. I caught, cleaned, and grilled all our fresh catch that night. 

. Cooked breakfast, lunch, and dinner for 4 crew and 2 primaries 

. Customized new menus everyday 

. Prepared and served Blood Type A diet to both the Mr. and the Mrs' 

. Cooked a wide variety of menu selections with multiple courses (Mexican, Thai, Italian, Moroccan, etc.)

. Maintained & Organized galley space.

. Maintained galley clean at all times.

. Communicated with stewardess at all times when food was being served and what was being served.

. Helped crew when preparing to anchor and also when docking in the marina.

. Cooked for Mr. and Mrs. and family in Vermont off of the yacht at there other property.

I'am able to drive everywhere to source out the best and freshest ingredients for my clients. I also have a U.S. passport to travel overseas.

I can give you references and referrel letters upon request.