Raised on the far north coast of NSW in Lismore, Byron and Bangalow, Monty Koludrovic grew-up influenced by his Russian Nona, her abundant feasts and traditional sweets. A lifelong interest in food and subsequent travels to Europe and the UK to support this enthusiasm have polished his techniques, with stints at establishments including La Trompette, in Chiswick (1 star) and The Grill Room at the Dorchester Hotel in London.
In Australia he’s been seen in the kitchens of The Boathouse at Blackwattle Bay (2 Hats), as head chef at world renowned Becasse (2 Hats) with Justin North and re-working the menu at the Byron Bay Beach Hotel with John Van Haandel.
At Icebergs Dining Room & Bar we were excited to welcome Koludrovic to the team early in 2014 and to see his passion in action as head chef for 2 years before he moved into a group executive role.
Monty now works closely with Terzini & wine director James Hird across a number of exciting venues including Da’Orazio Pizza & Porchetta (1 Hat), The Dolphin Hotel, Surry Hills (1 Hat) and the newly opened Bondi Beach Public Bar in Bondi