Chef Eric Montagne of Standard Foods - Biography

Raleigh, NC

September 2016

Hailing from Miami, Eric Montagne grew up hunting, fishing, cooking, and eating with family. He tried a couple of traditional colleges before realizing he wanted to continue to build on that family culture and construct a career he was passionate about. So, Montagne headed west to Johnson and Wales University in Denver. 

Like many chefs he prefers doing to studying, and soon landed jobs in Denver restaurants, thriving on the camaraderie of the kitchen and leaving the formal classroom behind for good. Montagne spent three years at the Corner Office Restaurant and Martini Bar working his way up from dishwasher to sous chef, then moved on to Twelve Restaurant in 2012.

In 2014, Montagne moved to North Carolina, where he went to work for James Beard Award winner and 2013 StarChefs Rising Star Vivian Howard at Boiler Room Oyster Bar in Kinston as executive chef. Seafood is one of Montagne’s passions, and he is emphatic that sustainable fishing practices and protections are vital for healthy oceans and fish stocks.

In 2016, Montage joined Standard Foods Restaurant and Grocery in Raleigh as executive chef of the operation. The objective is to reintroduce customers to the food, farmers, and artisanal production methods of the South. The venue has a farm-to-table restaurant on one side and a grocery store and butcher selling sustainably sourced foods on the other. There is also a craft cocktail bar and wine program run by Master Sommelier Fred Dexheimer.