Chef James Montejano

Chef James Montejano is a seasoned culinary leader with over 35 years of experience shaping kitchens, concepts, and elevated dining experiences. A graduate of the California Culinary Academy, his career was forged in San Francisco's elite culinary scene, working alongside industry icons including Michael Mina and George Morrone at the acclaimed Aqua.

A Career Built in Michelin-Starred Kitchens

Rising quickly through the ranks to sous chef, Montejano refined his craft in both one- and two-Michelin-starred restaurants, developing a foundation rooted in precision, discipline, and world-class execution. His experience spans luxury hotels from San Diego to San Francisco, private country clubs, and notable restaurant concepts including Huntress Steakhouse, as well as specialty markets like Seaside Market—bringing a uniquely diverse perspective across fine dining, high-volume operations, and curated retail environments.

As Executive Chef of McCormick & Kuleto's in San Francisco, he led a major culinary transformation, elevating both menu and guest experience. He later helmed the prestigious L'Auberge Del Mar Resort, overseeing multiple outlets including the award-winning Adelaide restaurant, where he brought a refined yet approachable coastal California cuisine to life.

Culinary Consulting and Concept Development

Beyond his leadership in the kitchen, Montejano has built a strong reputation as a culinary consultant and concept developer—advising and collaborating with multiple restaurants on menu development, operational systems, and brand direction. His recent work includes the rebranding and menu evolution of Zama San Diego, strategic development and repositioning of Greystone in the Gaslamp District, and contributing to the creation and culinary identity of Brisa San Diego.

Known for his chef-driven philosophy, Montejano's cuisine is grounded in seasonality, bold flavor profiles, and classical technique with modern influence. His leadership style emphasizes execution, presentation, and consistency—building strong teams while delivering memorable, high-level dining experiences.

From the Plate to the Glass

Beyond the kitchen, Chef Montejano is the visionary behind Euphoric Spirits, a chef-driven tequila and vodka concept that blends craftsmanship, culture, and innovation—bringing the same level of precision and artistry from the plate to the glass.