Katerina Giambalvo from an Italian ethnicity and a passion for Culinary Arts. Katerina is Monticello's Executive Chef with over decades of professional training.

OUR PHILOSOPHY

FROM THE VINE TO YOUR TABLE!

At Monticello’s we strive to provide you with the best and freshest ingredients possible. This philosophy compelled to create our own organic garden that’s grown on site, and available from June to October.

Additionally, to ensure freshness our premium quality meats and seafood are selected daily. Our promise to provide the best and freshest ingredients means serving Non-GMO, non-processed foods, hormone-free / antibiotic-free chicken, free-range eggs, organic milk, raw sugar, fresh wild caught seafood, organic produce, all-natural pork, and fresh natural homemade and fat-free stocks.

Quality is our commitment to our guests.

History

Executive Chef Katerina, a culinary visionary with roots in the prestigious French Culinary Institute of New York City. Early in her career, she honed her skills through an internship at the New York times award-winning restaurant The Frog and the Peach in New Brunswick, New Jersey. In late 2023, she opened her  own restaurant in Red Bank, Now called Monticello Italian Restaurant. bringing a fresh perspective to Italian cuisine with a modern twist. Chef Katerina's commitment to quality shines through in every dish, featuring organic ingredients, some sourced from her very own garden, and a wide array of gluten-free options. Her high-end dining experience seamlessly blends tradition and innovation, inviting guests to savor the best of both worlds.