Born and schooled in Le-Mans, France, Montarou embarked on his culinary journey at the age of 20, combining the two things he loved, cooking and discovering the world. Over the last 29 years his role with InterContinental Hotels has taken him all around the world on many culinary adventures, from his home country of France to Spain, England, Columbia, Venezuela and various parts of the United States, including Boston, which he has called home since the InterContinental Boston's opening in 2007. Upon opening he received the award for InterContinental Hotels "Best Chef in America". For the past 12 years he has overseen the hotel's comprehensive food and beverage program, including banquets serving 30,000 square feet of event space. His passion for food, respecting the fresh and varied produce available in the market, is what drives him every day to create quality cuisine.
He, along with his team of culinary professionals, are committed to providing fresh contemporary dishes, which have a homemade feel, using local, seasonal ingredients, all to be enjoyed in the comfort of the InterContinental Boston.
Keith Cooper, Executive Sous Chef
Chef Keith Cooper is enhancing the international flare of the InterContinental Hotel Boston kitchen. Cooper is putting his own unique culinary spin on traditional cuisine from his Anglo-Indian heritage to create delicious traditional and fusion Indian specialties for hotel events. Born in Chennai, India, Cooper started his career as a Prep Cook and eighteen years later has worked his way up to his current role. He has held various kitchen positions including: Banquet Chef, Executive Sous Chef and Executive Chef. His time has been spent working at InterContinental Hotels throughout the country and with Chef's from around the world, including France, Germany, Spain and Italy.
Cooper's Anglo-Indian background gives him the unique expertise and ability to understand the needs of couples and their families when planning an Indian wedding. He's created and prepared menus for numerous Indian weddings. With more mixed-race Indian weddings taking place, Cooper also creates blended menus that fit each couple's personality and heritage.