Today we’d like to introduce you to Christopher Montgomery.
Hi Christopher, can you start by introducing yourself? We’d love to learn more about how you got to where you are today.
I started my culinary journey in New York City. As a youth I had a few run-ins with the law, however, to better myself, I enrolled myself in culinary school to travel the world through food. Growing up in the Bronx, my universe was 10 blocks. The only time I went outside of the Bronx/NYC was when I visited family down south, in North Carolina.
Once I started culinary school, I was able to explore the world through various cuisine. I trained under the renowned chef David Burke and Chef Patrick Vaccariello at the beginning of my career. I’ve assisted with opening several fine dining restaurants and worked at known Michelin-star restaurants and upscale establishments in New York at that time. I knew that in order to be the best in an industry where I was often times the only African American in leadership, in the kitchen, I had to work with the best and work harder than most.
While I was in school, my brother/father figure opened a small storefront restaurant, Cea-Lo Cafe 4-5-6. I assisted with opening the restaurant, which is still here today, after 20 years. I knew that one day, I was going to open my own restaurant.
I relocated to Los Angeles in 2016 to assist with opening a small gourmet Soul Food/smokehouse for actor James Pickins Jr and his wife, it was then called Black Bottom Southern Cafe. This opportunity allowed me to open a restaurant from start to finish, developing the menu, staff, the layout of the kitchen, building relationships with purveyors, and executing the vision of the owner while being able to prepare myself for what was later on down the line, my own spot.
My specialty is French, Italian, and American Cuisine; however, my root in Soul Food. It was difficult trying to decide what type of food I wanted my first restaurant to serve. Because I didn’t want to be in a box of “Soul Food”, being able to fuse together flavors and techniques from my past experiences allowed me to present to the world “Food For The Soul”. Yes, you will get staples in soul food like Mac & Cheese, collard greens, fried fish, etc, but you will also get tempura battered cauliflower, Asian style braised beef ribs, a W.TF Salad consisting of pickled watermelon, tomato confit, arugula leaves, toasted pistachio nuts, feta cheese crumble and balsamic glaze.
To me, Soul Food is any food you cook from the soul, with love. I am not only feeding someone’s body, but I’m also feeding their soul, one dish at a time.
Can you talk to us a bit about the challenges and lessons you’ve learned along the way? Looking back would you say it’s been easy or smooth in retrospect?
Of course, the road wasn’t smooth. I didn’t come from a background where being a chef was a typical career choice.
Some people suggested I be a maintenance guy, and janitor, as these roles were “typical”. While I knew how to cook well, even before going to school, being a chef, and particularly a black chef was not common.
There were of course insecurities about did I make the right choice. The kitchen world is so highly stressed, why do I want to put myself through such stress? I at times didn’t have the support I needed from family, friends, and people I trusted or looked up to. There are times I felt/feel like I’m on an island, by myself, when I can see my way to safety, but I don’t have the right tools, capital, or help.
I’m then reminded of the times I am able to witness a diner’s first bite of something that I’ve prepared and watch their transport to the happiest place, right before my eyes. When I’m able to create a dish as beautiful as a painting on a canvas and it tastes as beautiful. It helps me through my struggle with doubt, and insecurity and helps me to keep pushing.
We’ve been impressed with Cea-Lo L.A, but for folks who might not be as familiar, what can you share with them about what you do and what sets you apart from others?
We are a small family-owned restaurant in the valley specializing in “Food for the Soul”. What sets us apart from other soul food restaurants is our intention to change the narrative of soul food being just wings, mac, yams, and greens. Any type can be soul food if it is cooked with love.
Additionally, we pride ourselves in providing high-quality ingredients, grass-fed beef, wild-caught seafood, and free-range chicken.
We offer catering services, private event space, and menus, and host upscale dinners and events.
We are big on community building and helping those in need. Yearly, since we’ve opened, we have had sock drives where we package care packages of socks, t-shirts, toiletries, water, Gatorade, fruit, and snacks, and distribute these packets to the homeless on the streets and in encampments.
We’ve had events where local entrepreneurs set up their vendor tables outside of the restaurant to sell their products (candles, soaps, t-shirts, books).
We highlight artists allowing them to hang their paintings in the restaurant to be commissioned.
Do you have any advice for those looking to network or find a mentor?
My brother who has the family restaurant in New York is my mentor. The Cea-Lo Cafe 4-5-6 has been in business for 20 years. Whenever I need to talk things through, I give him a call.
Over the time of being in business, we have developed have a circle of patrons now friends, who too are business owners and have been in business for many years, in different industries, who started from the ground up like me, who help with guidance when I find myself needing the support or meet a challenge, or if I’m in need an opinion, especially from people with like minds, who are from here, Los Angeles County. These conversations have been most helpful. Some have been over a meal at Cea-Lo, or in their homes, or over a cigar lol.
Contact Info:
- Website: www.cealo_la.com
- Instagram: @cealo_la
- Facebook: https://www.facebook.com/CEA-Lo-LA-100724971973132/
Image Credits
Chef Chris @intheseeyes and Tyree
