Raised on the far north coast of NSW in Lismore, Byron and Bangalow, Monty Koludrovic grew-up influenced by his Russian Nona, her abundant feasts and traditional sweets.
A lifelong interest in food and subsequent travels to Europe and the UK to support this enthusiasm have polished his techniques, with stints at establishments including La Trompette and The Grill Room at the Dorchester Hotel in London.
In Australia Koludrovic has been seen in the kitchens of The Boathouse at Blackwattle Bay, as head chef at Becasse and re-working the menu at the Byron Bay Beach Hotel.
Today he remains at Icebergs, first landing there in 2014, and has been awarded two Chefs hats in the Sydney Morning Herald Good Food Guide for three years running.
Koludrovic has also teamed up with Icebergs owner Maurice Terzini on Surry Hills establishment The Dolphin Hotel where he holds one Chef’s Hat across four menus; dining room, public bar, pizza and wine room.
Events featuring Monty Koludrovic
Glasshouse Kitchen - The Romans | 22 April