AFI’s Silver and Cold melody pounds through the walls, rattling the pots and pans above a metal stove. Cheers from the crowd ring in the ears of the band, but this band is not on stage for they are in a lively kitchen. The percussion sounds like knives chopping vegetables, like a kick drum being hit. In the spotlight, the entertainment performs a well-choreographed collaborative fusion dance with the flames on the stove top. The atmosphere is heated from the passionate performance. The kitchen in question is located in a bright blue building where there are neon signs, pictures of bubblegum blowing British icons, and vintage Hollywood photos that hang on the walls. Surrounded by white shutter accents, ferns dangle over the entryway, leading patrons straight to the bar. The Doheny Room is a relatively new sexy spot located in West Hollywood.
Chef Carlos Monterroso has tattoos of a chef’s knife, the Los Angeles Dodgers logo, and the word “Domination” scrawled on his arms. He wears a black bandana, a black chef’s coat, and looks more like a punk rock singer than a chef. Chef Monterroso has a deep love for food and music. Notorious B.I.G.’s Ready to Die album is on the top of his long list of best albums to cook to. Carlos studied culinary arts at The Arts Institute of California. An LA native, his favorite place to frequent is Guisado’s restaurant. There is a special place in Carlos’ heart for anything braised. He says, “It is a classic fundamental of cooking.” For a family meal, Chef Monterroso recently cooked his staff a beautiful beef bourguignon. Chef Monterroso can cook anything, his crispy cauliflower tacos are served on perfectly cooked corn tortillas and taste like heaven in your mouth. There are two things never to do in Chef Carlos Monterroso’s presence or as a member of his crew. Never walk out during service, and always use the proper response with a chef, which is,
"Yes, chef.”
Chef Carlos Monterroso has tattoos of a chef’s knife, the Los Angeles Dodgers logo, and the word “Domination” scrawled on his arms. He wears a black bandana, a black chef’s coat, and looks more like a punk rock singer than a chef. Chef Monterroso has a deep love for food and music. Notorious B.I.G.’s Ready to Die album is on the top of his long list of best albums to cook to. Carlos studied culinary arts at The Arts Institute of California. An LA native, his favorite place to frequent is Guisado’s restaurant. There is a special place in Carlos’ heart for anything braised. He says, “It is a classic fundamental of cooking.” For a family meal, Chef Monterroso recently cooked his staff a beautiful beef bourguignon. Chef Monterroso can cook anything, his crispy cauliflower tacos are served on perfectly cooked corn tortillas and taste like heaven in your mouth. There are two things never to do in Chef Carlos Monterroso’s presence or as a member of his crew. Never walk out during service, and always use the proper response with a chef, which is,
"Yes, chef.”
A kitchen is a lively work environment. What is the most entertaining part about being a chef?
"I love people and people happen to be one of the best parts of the job. I get to interact with all types of people from my crew, patrons, celebrities, CEOs, and vendors. There is so many types of people from all walks of life that I get to be fortunate enough to interact with daily, it makes the job more interesting. I love people almost as much as I love food, which is why this career is perfect for me because the two go hand in hand."
What is your first food memory? Is there a smell that brings you back to that memory?
"My mother’s food on the weekends is my first real food memory. She worked a lot to provide for her family. We only saw her on the weekends so whenever I smell chicken soup that smell brings me back to my childhood and those happy weekends with my mom."
Is there a famous chef that inspires you?
"Anthony Bourdain is still one of my favorite chefs. We have had similar backgrounds when it comes to struggling with drug addiction and learning how to be better than your addiction, overcome it if you will. I also respect his willingness to explore both as an individual and as a chef. I have no reservations, pun intended, that he is a bad-ass."
What is the first thing you do when you enter the kitchen?
"If I open I check the walk-ins and status of the kitchen, inspect the place, do invoices, and lastly, I sharpen my knives..."
"I love people and people happen to be one of the best parts of the job. I get to interact with all types of people from my crew, patrons, celebrities, CEOs, and vendors. There is so many types of people from all walks of life that I get to be fortunate enough to interact with daily, it makes the job more interesting. I love people almost as much as I love food, which is why this career is perfect for me because the two go hand in hand."
What is your first food memory? Is there a smell that brings you back to that memory?
"My mother’s food on the weekends is my first real food memory. She worked a lot to provide for her family. We only saw her on the weekends so whenever I smell chicken soup that smell brings me back to my childhood and those happy weekends with my mom."
Is there a famous chef that inspires you?
"Anthony Bourdain is still one of my favorite chefs. We have had similar backgrounds when it comes to struggling with drug addiction and learning how to be better than your addiction, overcome it if you will. I also respect his willingness to explore both as an individual and as a chef. I have no reservations, pun intended, that he is a bad-ass."
What is the first thing you do when you enter the kitchen?
"If I open I check the walk-ins and status of the kitchen, inspect the place, do invoices, and lastly, I sharpen my knives..."
"Like life, you always must have your tools as sharp as possible to best serve you in life."
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Do you have any advice for future chefs?
"It is a tough job, don’t get discouraged. Do not let yourself give up easily. With each day that passes it gets better than yesterday. Do not let someone tell you that if you can’t handle the heat to get out of the kitchen. You can handle the heat; you just might not know it yet!" Has there been anything that tested your motivation as chef? If so how did you overcome it? "I have a wonderful daughter. The hardest part of my day is having to leave her to go to work. I would much rather spend my days with her but if I don’t go make that bacon then who will provide for her. She is my motivation and at the same time I would love to have more hours in the day to be with her. Between work, and family it is a balancing act." Where do you see yourself in ten years? "I see myself in two scenarios. One, I own a bed and breakfast where the business would be run to my highest of standards. Two, I would love to own a farm to, so I can harvest the freshest crops and raise livestock. Either way whether it be my farm or bed and breakfast I would have the freshest top quality mouthwatering dishes done my way, on my time, in my place. It would be a trifecta of perfection." |
The Doheny Room, West Hollywood
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Can you describe for me a go-to dummy proof recipe?
"Lemon vinaigrette Equal parts lemon juice and extra virgin olive oil... Whisk... Season to your liking." What are your five favorite ingredients to work with? "1. Booze; Wine or Alcohol 2. Ginger 3. Thyme 4. Butter 5. Garlic." What kind of chef do you want to be recognized as? "I think everyone wants to be recognized for the good that they do, I am no different. Being a well-respected chef is what I aim to be recognized as because I hold my kitchen to a high standard and I expect my crew to produce top quality food as well as service." What is the most interesting thing about you that we would not learn from your resume alone? "I have been through a lot in my life but there is nothing that keeps me from achieving my dreams. Even in the darkest days I can see the light." |
"I refuse to fail, even when I do fail, I get back up and continue forward until I succeed."
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What are you known for?
"I am known for being a leader. I am a bit of a hard ass at times but to be at the top of my game I must uphold my crew to the same quality as I would have for myself, which means calling my crew out on their bullshit and expecting them to handle it like professionals. I don’t like getting mad at my crew but if one of them steps out of line I will be the first person to be all over them about it." A penguin walks through that door right now wearing a kimono. What does he say and why is he here? "The Penguin would politely ask, “Where is the sushi at, Chef?” He is in the kitchen because he wants the freshest fish in the fastest way." Word on the street is chefs can drink. My question to you who drinks more, a chef or a fish? "A chef all day, every damn day!" To taste the fantastic dishes made by Chef Monterroso please visit the Doheny Room in West Hollywood. The Doheny Room is located at 9077 California Route 2, the phone number is (424) 777-0266, and the website is Dohenyroom.com. Look for the bright blue building, and follow the sweet scent of good food that lingers in the air. |
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