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HomeTeamBenoît Montagne

Benoît Montagne

Chef
Wherever we are, we belong to a food community, our presence in the world requires interdependency. This is what direct contact with the Earth reveals to us.
EXPERIENCE:
10 Years
EMAIL:
benoit@mail.com
PHONE:
+1 880-555-3535
FAX:
+1 880-555-3535

Personal Experience

Benoit who was still a student at the La Rochelle Hotel School, was unknowingly passing by his future restaurant on this little road between the sea and the mountains which was to take him to Rome. A few years later, after working with great French chefs: Bernard Loiseau, Alain Passard, Alain Ducasse and Guy Martin, he decided to open his own house. Attracted particularly by Spain, because of the language, and by Italy, from his origins, it is finally in Menton that he will be installed, at the Italian Border.

Early Years

Receptions, cocktail parties, private dinners, openings, weddings… Benoit will custom-design a unique menu for your event, in a decor created especially for the occasion by professionals.

Together with his team Benoit will make this a memorable occasion, whether in a private villa, on board a yacht or in an unusual setting.

Professional Skills

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Professional Careers

After honing his craft in a number of three-star restaurants, Benoit entered the world of luxury hotels, travelling the length and breadth of South East France, where he met Alain Ducasse. After heading up a family restaurant in Lyon, Benoit came to Paris to manage a small, yet hugely successful restaurant in the Latin quarter. It then that he was reunited with Ducasse, who in 2000 named him chef at Benoit and head of event catering for the hotel.

Contact Me

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    Italy

    Sicily

    Salvatore Fraterrigo

    Chef & Owner

    “I know today if you go to culinary school, you learn the technique and how to cook. You learn a lot, but you never learn about the passion that you need when you cook something.That you can learn only from family, from nonna and from mama -- they cook for family, not for business. I cook for my customers in the same way.”

    Chef Salvatore grew up in Trapani, Sicily where he developed a passion for cooking by watching his mother and grandmother in the kitchen. Little by little he grew up with this fascination for cooking and began his own journey in the culinary world.

    Never having been to culinary school, Salvatore discovered his own technique and mixed it with his knowledge and love of Sicilian food.

    Salvatore worked this way in restaurants across the United States, opened his own restaurant in Italy, Il Radicchio, and won accolades in both Le Guide de L’Espresso and Sicilia Bell’Italia.

    In 2016 he finally opened Norma Murray Hill, and in 2021 a second location in Hell’s Kitchen.

    Salvatore plans to continue to cook passionately for his customers with the ultimate goal of bringing to America a little taste of Sicily.

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    Bring a taste of Sicily
     directly to your table

    MURRAY HILL
    HELL'S KITCHEN
    “I know today if you go to culinary school, you learn the technique and how to cook. You learn a lot, but you never learn about the passion that you need when you cook something.That you can learn only from family, from nonna and from mama -- they cook for family, not for business. I cook for my customers in the same way.”

    Chef Salvatore grew up in Trapani, Sicily where he developed a passion for cooking by watching his mother and grandmother in the kitchen. Little by little he grew up with this fascination for cooking and began his own journey in the culinary world.

    Never having been to culinary school, Salvatore discovered his own technique and mixed it with his knowledge and love of Sicilian food.

    Salvatore worked this way in restaurants across the United States, opened his own restaurant in Italy, Il Radicchio, and won accolades in both Le Guide de L’Espresso and Sicilia Bell’Italia.

    In 2016 he finally opened Norma Murray Hill, and in 2021 a second location in Hell’s Kitchen.

    Salvatore plans to continue to cook passionately for his customers with the ultimate goal of bringing to America a little taste of Sicily.

    Italy

    Sicily

    Salvatore Fraterrigo

    Chef & Owner