“If you love what you do, you’ll never work a day in your life.” It’s an inspirational quote generally reserved for those who have created their ideal path or lifestyle.
For Jon Luc Monteforte, who took over as executive chef at Sandbar in March, cooking is truly something he’s come to love. “This is amazing, the adrenaline and the teamwork,” Monteforte recalls saying after his very first shift working at The View Grill on the Glen Cove Golf Course in 2015.
Growing up in Glen Cove, Monteforte prides himself on having a strong connection with his community and a keen awareness of local tastes. Monteforte comes from a family of cooks, with a father who worked as a chef in New York City and a mother exceptionally skilled in French cuisine.
“My family had a passion for cooking…they would always cook for me growing up,” he says, adding that he was going to school studying criminal justice when he began working in restaurants.
While working at the View Grill he trained with restaurant professionals and met his first mentor, Chef Jeanine Dimenna, who had a “great influence” on him. “Chef Dimenna told me, ‘This would be a great fit for you’,” he recalls, adding that he liked the fact that the restaurant wasn’t a “desk job.”
Dimenna also told Monteforte that since he had a good knowledge of local tastes and the area, he could “make a name for himself.”
And so, armed with solid on-the-job training, he set out to establish himself by landing a spot as head chef at Meritage in Glen Cove in 2018.
In 2020, Monteforte became chef de cuisine at Sandbar in Cold Spring Harbor where he enhanced his expertise under the guidance of Master Chef Guy Reuge. In March, Monteforte was named Sandbar’s executive chef.
“Chef Guy Reuge, who was also a mentor to me, is really amazing and stops in often to see how things are going and to help out,” Monteforte says.
“In the past, Chef Guy has helped me with various techniques for pastas and incorporating local vegetables,” he says, adding that Chef Guy likes making ragus, or meat-based sauces.
“He also showed me how to do an apricot sauce, which is really great, in addition to showing me how to blend colors and flavors well.”
While Monteforte is known for crafting varied seafood specials, making pasta is something he truly enjoys.
“I enjoy making homemade fresh pasta; the techniques involved and the flavors that I can incorporate fascinate me,” he says. He also incorporates his love of seafood and foods unique to Long Island. “…We take pride in making almost everything from scratch and sourcing fresh ingredients to make everything taste homemade.”
Specials from Sandbar’s summer menu include Scottish salmon with cauliflower rice and baby carrots in a cucumber-dill sauce; duck two ways with beet puree, farro, snap peas and scallions; a customer favorite, breaded chicken paillard with corn salsa, arugula salad and cherry tomatoes, and a marinated hanger steak with roasted tomato, chive-garlic mashed potatoes and salsa verde.
Appetizers include Wagyu pigs in a blanket and an artisanal charcuterie and cheese platter as well as a raw bar with oysters, clams and tuna tartare.
For dessert there is chocolate lava cake, key lime pie, and ricotta donuts with caramel and creme anglaise.
Asked about challenges, Monteforte says he looks at trends and tries to anticipate where things are going.
“People are more selective now about where they dine, and we always try to offer a next level of service and food.”
While food prices are still very high, he says that making use of seasonal fruits and vegetables is a good way to both control costs and make fresh, creative dishes.
Monteforte says that he has found his passion; for others, as a career option, it depends on the individual.
“I like it, but it’s not meant for everyone,” he says. “Some can shine in the industry, and I think everyone should try to work in the restaurant industry at some point because you get to infuse your personality into things,” he says.” I enjoy the teamwork… it’s not easy work but it’s worth it.”
He adds that he likes to see people smiling and he loves positive reactions. “I go into the dining room and interact with diners…I want to bring positive experiences to people.”
As for the current roster of TV cooking shows, Monteforte says he’s a fan.
“Some of the shows are great. I used to watch the Food Network all the time,” he admits, saying his favorite show was host Guy Fieri’s Diners, Drive-ins and Dives because it gave him an idea of all the varied restaurants that are out there.
“I also liked the show Chopped because my mom always encouraged me to experiment and be creative.”
He adds that he enjoys going out and doing off-site events and catering because he likes to go out and interact directly with people.
“I want to bring the Sandbar experience to many different people because we’re constantly innovating with new specials and creative dishes.”
He adds that going forward, he wants to focus on delivering a “delicious dining experience while infusing his love for homemade food in every bite. I share my experiences through their food.”
Monteforte says that the restaurant business is experiential.
“We’re not here to just feed people but more to make people happy…and in turn, that makes me happy.”
Sandbar is located at 55 Main St., Cold Spring Harbor. It can be reached at 631-498-6188 of by visiting sandbarcoldspringharbor.com or 631-498-6188.
