ABOUT CHEF DECUISINE BILL MONTAGNE
With an extensive background in seafood, Chef de Cuisine Bill Montagne, brings a refined yet approachable cooking style to Nico Osteria’s kitchen. Inspired by his family, which is filled with talented chefs, Montagne spent his high school years working various restaurant jobs before enrolling at the New England Culinary Institute in Montpelier, Vermont. After graduating in 2004, Montagne started his professional career at high-end Chicago restaurants including Les Nomades and NoMi before relocating to New York City, where he honed his craft as sous chef at the three-star Michelin, Relais & Châteaux, Le Bernardin, and spent four years working under the guidance of world-renowned chef Eric Ripert. Returning to Chicago in 2015, Montagne joined Lettuce Entertain You Enterprises as Corporate Chef for their fine dining division and was the opening chef at C Chicago in River North. In February 2016, Montagne broke out on his own and opened the casual seafood restaurant, Snaggletooth, where he was honored with a 2017 Jean Banchet Award for “Rising Chef of the Year” with co-founder and chef Jennifer Kim. Since joining Nico Osteria in 2017, Montagne has utilized his expertise in seafood to create delicious riffs on classic coastal Italian dishes, earning him a consecutive Jean Banchet Award, this time for Best Chef de Cuisine of 2018.