We’re in the kitchen with Monty Koludrovic, the Australian chef at the helm of Botanical Hospitality Group in Los Angeles.
Here’s a quickfire quiz to get to know him a little better.
Favourite salt for seasoning steak? Olssons Australian sea salt flakes.
Favourite grilling cut? Boneless ribeye
Favourite secondary cut & what would you do with it? Intercostals slow-cooked in miso and ginger then crusted on the barbecue.
Best music for the kitchen? Depends on mood but early 2000s Grinspoon
Chefs you admire most? Pasi Petanen (Cafe Paci in Sydney) and Paul Carmichael (ex-Momofuku Seiobo in Sydney). I love both of them because they are lovely humans and it shows through in what they do and why they do it. At the end of the day it’s more about that than the vinaigrette.
Kitchen footwear? Adidas All Sustainable Stan Smith black on black
If I wasn’t a chef I’d be…? I always wanted to be a journalist when I was a kid but I got bitten by the kitchen bug.
Why Westholme? Westholme has that balance between mouthfeel, beefiness, caramelised steak flavours and fat flavour. In each category, the consistency is incredible.
Eat with Monty Koludrovic at E.P + L.P., Melrose Rooftop Theatre, Strings of Life Cafe, and Grandmaster Recorders.