Chef Ruben Quintero

Chef At Home In Montréal

I began my career in the culinary industry in 2019, driven by my lifelong passion for cooking and a desire to try something new. Since I was young, I’ve always loved cooking for my family, which inspired me to pursue this path. My first job was at a restaurant Tawaines, where I discovered a deep appreciation for Asian cuisine.

When the pandemic hit, I had to adapt and worked at a chicken distributor as a butcher for three years. This experience allowed me to master skills in handling chicken and various cuts, which strengthened my versatility as a chef. Afterward, I decided to return to the restaurant industry, seeking a more challenging role. I was fortunate to work at an elegant Spanish restaurant for nine months, where I gained valuable experience across different stations and took charge of the grill station.

Eager to deepen my knowledge, I pursued a professional cooking diploma while working at a Mexican restaurant, further expanding my expertise in this vibrant cuisine. I was then given the opportunity to complete an internship at a prestigious French haute cuisine restaurant, which honed my techniques and broadened my culinary perspective.

Now, I’m at a point in my career where I’m looking for opportunities that allow for more creativity and flexibility. I want to focus on roles that let me continue exploring the endless possibilities in gastronomy while also achieving a healthy work-life balance. My goal is to share my love of food with others, whether through catering, private dining, or other innovative culinary projects.

For me, cooking is...

Cooking has always been more than a career—it’s my way of connecting with people and celebrating cultures through food.

I learned to cook at...

Watching my grandmothers, uncles, and parents cook inspired my love for cooking and taught me how to mix and infuse flavors in food.

A cooking secret...

I believe that beyond mastering cooking techniques, developing a culinary sense and perfecting seasoning comes with years of experience.

My menus

Mediterranean Bliss

STARTER

Choose 2 dishes

Dip Trio: Tzatziki, melitzanosalata (eggplant dip), and hummus with warm pita bread

Caprese Skewers: Cherry tomatoes, fresh mozzarella, basil leaves, and balsamic glaze

Briouats: Crispy phyllo parcels filled with spiced minced beef and almonds, served with a harissa dip

Zaalouk: Roasted eggplant and tomato salad with warm flatbread

Dolma: Tender grape leaves stuffed with rice, fresh herbs, and a hint of lemon, served with a tangy yogurt and garlic dip

FIRST COURSE

Choose 1 dish

Lobster Bisque with Saffron and Fennel: Creamy lobster soup with saffron, fennel, and cognac, topped with tender lobster pieces and crème fraîche

Greek Village Salad: Tomatoes, cucumbers, red onions, Kalamata olives, and chunks of feta cheese, dressed with olive oil and oregano

Couscous and Pomegranate Salad: Pearl couscous tossed with pomegranate seeds, fresh herbs, almonds, and a tangy citrus vinaigrette

Orange and Fennel Salad: Sliced oranges, fennel, black olives, and mint, drizzled with olive oil and cinnamon

Roasted Beet and Citrus Salad: Roasted beets with slices of orange, grapefruit, and tangy goat cheese, garnished with fresh mint and a drizzle of pomegranate molasses

Warm Lentil and Herb Salad: Earthy lentils tossed with parsley, dill, red onions, and cherry tomatoes, dressed with a lemon-olive oil vinaigrette, and topped with crumbled feta

MAIN COURSE

Choose 1 dish

Grilled Lamb Chops: Marinated with garlic, rosemary, and lemon, served with roasted lemon potatoes

Seared Sea Bass: Golden-seared sea bass served with a creamy lemon velouté and tender artichoke hearts

Moussaka: Layers of eggplant, spiced ground lamb, and creamy béchamel sauce baked to golden perfection, seasoned with nutmeg and cinnamon

Braised Lamb Shank with Tomato and Olive Ragù served over fluffy saffron couscous

Chicken Tagine: Slow-cooked chicken with preserved lemons, green olives, and a hint of saffron, served with fluffy couscous

Grilled Kofta Kebabs: Spiced ground lamb skewers served with fragrant rice and tahini sauce

Seafood Paella: A Spanish classic with saffron-infused rice, shrimp, mussels, clams, and squid, accented with smoked paprika and roasted red peppers

Grilled Octopus: Tender, grilled octopus drizzled with a zesty lemon herb butter, served with a sprinkle of fresh parsley and mini roasted potatoes

DESSERT

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Baklava: Layers of phyllo dough with walnuts and honey syrup served with Orange Blossom Ice Cream

Dark Chocolate and Fig Torte: A rich chocolate torte with sweet figs, paired with lightly whipped rosewater cream

Pistachio and Orange Blossom Panna Cotta: Silky panna cotta flavored with orange blossom, topped with pistachio crumble and candied orange

Lemon and Ricotta Cheesecake with Almond Crust: A light ricotta cheesecake with lemon zest, almond crust, and a glossy lemon curd glaze

Tiramisu: Layers of espresso-soaked ladyfingers, mascarpone cream, and cocoa powder

M’hanncha: Coiled almond and honey pastry with orange blossom water

Knafeh: Shredded phyllo pastry layered with sweet cheese and topped with orange blossom syrup and crushed pistachios

Italian Ocean Table

STARTER

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Insalata di Mare: Seafood salad with shrimp, calamari, mussels, and parsley, dressed with olive oil and lemon

Sarde in Saor: Marinated sardines with onions, vinegar, pine nuts, and raisins

Caponata di Pesce: Sicilian caponata with fish chunks, eggplant, capers, and olives

Polpo all’Insalata: Octopus salad with potatoes, celery, parsley, and olive oil

FIRST COURSE

Choose 1 dish

Trofie al Pesto con Gamberetti: Ligurian Pasta with basil pesto and sautéed shrimp

Risotto al Nero di Seppia: Creamy risotto with squid ink and tender calamari

Pasta con le Sarde: Bucatini pasta with sardines, wild fennel, pine nuts, and raisins

Spaghetti alle Vongole: Spaghetti with fresh clams, garlic, chili, and white wine

MAIN COURSE

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Branzino al Sale: Whole sea bass baked in a salt crust, served with roasted cherry tomatoes

Frittura di Pesce: Mixed fried seafood, including shrimp, squid, and small fish, served with lemon wedges

Tonno alla Griglia: Grilled tuna steak with a drizzle of olive oil, garlic, and oregano

Pesce all’Acqua Pazza: Fish fillet simmered with cherry tomatoes, garlic, parsley, and olive oil

DESSERT

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Torta di Mandorle e Limone: Almond and lemon cake, drizzled with a citrus glaze

Zaleti: Cornmeal cookies with raisins

Cassata Siciliana: Traditional ricotta and candied fruit cake with marzipan

Delizia al Limone: Lemon sponge cake filled with lemon cream, a specialty of the Amalfi Coast

Mexico in a bite

STARTER

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Guacamole & Totopos: Freshly made guacamole with lime, cilantro, onion, and ripe avocados served with crispy tortilla chips

Aguachile: Slices of shrimp marinated in lime juice, chilies, and herbs, served with cucumbers and red onion

Sopa de Tortilla: Rich tomato-based soup topped with fried tortilla strips, avocado, crema, and queso fresco

Mushroom & Cheese Quesadilla: Soft handmade corn tortilla overflowing with melted Oaxaca cheese and sautéed wild mushrooms served with cool crema and fresh guacamole

FIRST COURSE

Choose 1 dish

Queso Fundido: Melted cheese with chorizo and poblano strips, served with warm flour tortillas for scooping

Tlacoyos: Blue corn masa stuffed with refried beans, topped with nopal cactus, salsa, and cheese

Scallop Ceviche toast: A small, crispy tostada topped with scallop ceviche, lime zest, avocado purée, and micro-cilantro

Esquites: Warm corn salad with mayonnaise, cheese, lime, and chili powder

Mahi Mahi Ceviche: Fresh mahi mahi marinated in zesty lime juice, tossed with red onion, cilantro, and jalapeño chilies served with pico de gallo and crispy tortilla chips

MAIN COURSE

Choose 1 dish

Brisket Taco: slow-braised beef brisket served on a soft handmade corn tortilla accompanied with chopped onions, cilantro, and salsa verde

Pastor Taco: thinly sliced pork marinated in achiote and spices served on a soft handmade corn tortilla topped with caramelized pineapple, chopped onion, cilantro and salsa verde

Fish Taco (Baja Style): lightly battered and fried fish served on a soft handmade corn tortilla topped with shredded cabbage, pico de gallo, and a creamy, tangy chipotle sauce

Shrimp Taco: Marinated in spices and grilled served on a soft handmade corn tortilla accompanied with cheese crust, pepper stew, creamy and Jalapeño mayo

Rajas con Crema Taco: Roasted poblano peppers served on a soft handmade corn tortilla accompanied with sweet corn, melted cheese and Mexican crema,

Tongue Taco: Braised beef tongue served on a soft handmade corn tortilla served simply with diced onion, cilantro, and salsa verde

DESSERT

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Coconut Flan: A creamy custard infused with coconut, topped with caramel

Tres Leches Cake: A sponge cake soaked in a mix of three milks, topped with whipped cream and fresh fruit

Churros with Chocolate Sauce: Golden-fried dough dusted with cinnamon sugar, served with dulce de leche sauce for dipping

Pan de Elote: Sweet corn cake with a drizzle of cajeta and a dollop of whipped cream

Warm Christmas Winter Feast

STARTER

Choose 1 dish

Creamy Corn Chowder with Crispy Bacon Bits

Creamy New England Clam Chowder with Oyster Crackers

Cheddar and Ale Soup with Pretzel Croutons

Roasted Tomato and Red Pepper Soup with a Basil Swirl

FIRST COURSE

Choose 1 dish

Arugula Salad with Candied Walnuts, Dried Cranberries, and Maple Dijon Vinaigrette

Spinach Salad with Sliced Pear, Toasted Pecans, Blue Cheese, and Apple Cider Vinaigrette

Kale Caesar Salad with Parmesan and Herb Croutons

Winter Greens with Roasted Beets, Goat Cheese, and a Walnut Vinaigrette

MAIN COURSE

Choose 1 dish

Roast Turkey Breast with Sage Gravy, Cranberry Sauce, Mashed Potatoes, and Buttered Green Beans

Cedar-Planked Salmon with Maple Glaze, served with Wild Rice Pilaf and Roasted Asparagus

Herb-Rubbed Prime Rib with Horseradish Sauce, Rustic Mashed Potatoes, and Roasted Root Vegetables

Honey-Glazed Ham with Scalloped Potatoes and Buttered Green Beans

DESSERT

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Warm Apple Crisp with Vanilla Ice Cream

Eggnog Cheesecake with Gingersnap Crust

Lemon Meringue Pie with a Graham Cracker Crust

Maple Pecan Pie with Vanilla Bean Ice Cream

Dark Chocolate Bread Pudding with Bourbon Caramel Sauce

Treat yourself this Christmas

STARTER

Choose 1 dish

Creamy Butternut Squash Soup with a dollop of sour cream and toasted pumpkin seeds

Smoked Salmon Blinis with Crème Fraîche and Dill

Roasted Red Pepper and Tomato Soup with Basil Oil Drizzle

Thai Shrimp and Coconut Soup (Tom Kha Gai)

FIRST COURSE

Choose 1 dish

Mixed Greens with Candied Pecans, Cranberries, Goat Cheese, and Maple Balsamic Vinaigrette

Lobster Bisque with a hint of sherry and crusty bread

Warm Brussels Sprout and Kale Salad with Pomegranate Seeds and Tahini Dressing

Mediterranean Mezze Platter with Hummus, Baba Ganoush, and Stuffed Grape Leaves

MAIN COURSE

Choose 1 dish

Herb-Crusted Prime Rib with Red Wine Jus, served with Garlic Mashed Potatoes and Honey-Glazed Carrots

Pan-Seared Duck Breast with Orange Cranberry Sauce, served with Wild Rice Pilaf and Sautéed Green Bean

Mushroom and Chestnut Wellington with Vegan Gravy, served with Rosemary Roasted Potatoes and Maple-Balsamic Brussels Sprouts

Moroccan Lamb Tagine with Apricots, served over Couscous with Almonds and Herbs

DESSERT

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Traditional Sticky Toffee Pudding with Warm Toffee Sauce

Lemon Posset with Shortbread Cookies and Fresh Berries

Spiced Pear Crumble with Coconut Whipped Cream

Italian Panettone Bread Pudding with Vanilla Sauce

French Classic Breakfast

STARTER

Choose 1 dish

Café au Lait: Smooth coffee with warm, frothy milk

Chicory Coffee: A nutty, slightly bitter coffee alternative with milk

Thé au Citron: Light black tea with a slice of lemon

Matcha Latte: Creamy matcha tea with frothed milk

FIRST COURSE

Choose 2 dishes

Pain au Chocolat: Flaky, buttery pastry filled with chocolate

Tartine with Butter and Jam: Slices of crusty baguette topped with salted butter and apricot preserves

Croissants with Almond Cream: Petite croissants filled with a light almond paste

Seeded Sourdough with Avocado: Smashed avocado on toasted sourdough with a sprinkle of flaky salt and chili flakes

MAIN COURSE

Choose 1 dish

Soft-Boiled Eggs Served with toasted baguette soldiers for dipping

Quiche Lorraine Slice: A small slice of savory quiche with bacon and Gruyère

Smoked Salmon Tartine: A slice of rye bread with cream cheese, smoked salmon, and dill

Herbed Omelette: A light, fluffy omelette filling with a mixture of goat cheese, chives and parsley, served with a side of mixed greens

DESSERT

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Fresh Berries with Honey: A mix of strawberries, blueberries, and raspberries lightly drizzled with honey

Apple and Pear Compote : Warm stewed apples and pears with cinnamon and a hint of vanilla

Citrus Salad: Segments of grapefruit, orange, and blood orange, topped with mint leaves

Seasonal Fruit Bowl: A medley of melon, kiwi, and passionfruit