“Cooking is not just about style or cuisine, it’s about self expression. Always thinking what to try next with a deep respect for nature, the seasons and sustainable ingredients” - Adolfo Montes

A native to Puerto Rico, Adolfo was heavily influenced by the mix of cultures in its cuisine from the Tainos barbacoa, Spanish rices and African spices. By the age of 14, Adolfo found himself in the kitchen learning from his mom and watching his favorite cooking show Great Chefs From The World, he knew food and becoming a chef will be his passion and life long affair. With over 20 years of experience in New York Michelin stared kitchens, it was in Rouge Tomate where he found the true meaning of what seasonality and sustainability meant. Learning when to use ingredients at their peak of flavor without compromising their nutritional value by only using local farms, sustainable fisheries and meat traders. Thus, changing his outlook on the way food is grown and harvested. This practice led Rouge Tomate obtain 1 Michelin star for 5 consecutive years in Adolfo’s tenure as Sous chef. Following his tenure at Rouge Tomate, Adolfo assumed the position of Executive Chef at Beautique restaurant where he implemented a cuisine focusing on sustainability with an emphasis on vegetables, with features in Ghotam magazine, Potluck Video and Bella magazine. Adolfo currently serves as consulting chef for Beatstro restaurant and is the chef de cuisine at 1 Michelin star Caviar Ruse in Manhattan.