Hogs for the Cause Q&A with Chef Chris Montero | SierraSun.com

Hogs for the Cause Q&A with Chef Chris Montero

Special to the Sun

Napoleon House in New Orleans October, 2015. PHOTO BY CHRIS GRANGER

Chef Name: Chris Montero 

Restaurant Name: Napoleon House

Where are you from originally?

Born and raised in New Orleans, eighth generation of Spanish descent.

How would your best customer describe your food?

Classic Creole with heavy doses of regional Italian influence.

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What's your favorite ingredient/flavor this season?

I'm for some reason stuck on vinegars, and all of their variables.

What food do you see trending right now?

House made condiments.

Is there an ingredient or particular flavor that you disliked as a child that you love cooking with now?

Yes, liver and offal. As a child, I had a harrowing experience with beef liver and rejected any and all forms and varieties. Of course, as an adult I've come to love many types of liver and organ meat, but still do not eat beef liver.

What's your favorite comfort food (not necessarily on your menu)?

Bar-B-Que.

If you could choose, what would be your last meal on earth?

The ultimate crawfish boil.

What do you love about food?

The smile it can evoke says it all!