Jill Montinola

The Venetian | The Palazzo

SUSHISAMBA

Pastry Chef

In the same way that SUSHISAMBA strip’s sculptural orange ribbons swirl and twist with a bold and vibrant energy, Pastry Chef Jill Montinola’s imaginative culinary creations are formed. Since SUSHISAMBA strip first opened its doors during summer 2008, Jill has been the celebrated source of all things sweet – from the restaurant’s signature desserts to her innovative specials. “The energy is outstanding!” Jill enthuses, “There is excitement in the kitchen and inspiration around every corner. Here, I’ve acquired a new sense perspective, and with it – a new spin on my creativity.”

Growing up in the Philippines, Jill developed an affinity for the sights and smells of the kitchen. “When I was little, my mom would bake in the morning. I always remember her cinnamon rolls and how we’d sit on the counter to watch her. The kitchen became a place of family. My grandmother always told me, “If a lady doesn’t know how to cook, her husband is going to return her to her parents.” That’s how old fashioned Filipino women are – homemakers in the truest sense. Combining all of these things growing up, cooking came very naturally to me. It’s in my blood.”

Both as a result her roots and BA in International Studies from De La Salle University in Manila, Phillipines, Jill has a greater understanding and appreciation for the fusion of cultures and cuisines. Her approach and methodology center on quality, fresh ingredients and a heightened attention to the balance of taste throughout the dining experience. She joined the team at SUSHISAMBA park in New York City from January 2003-2005, uniting the influences of Japan, Brazil and Peru in delectable desserts. “SUSHISAMBA truly opened the doors to the restaurant industry for me,” says Jill. “This was “real” life culinary school. It’s fast and it’s intense. But it’s also a shared passion between all members of the kitchen. Everyone cares about what they do, the ingredients they’re working with, and most importantly, their guests.”

In June 2005 – a move to Las Vegas placed Jill under the wing of 20-year Alaine Ducasse veteran Pastry Chef Frederic Robert, where she mastered Japanese, Chinese and French inspired desserts at Okada and Wing Lei Restaurants at the Wynn Las Vegas. In January 2008, when she heard that SUSHISAMBA strip was to open in Las Vegas’ Palazzo Hotel, she immediately wanted to be involved. With a flair for fusion and a fully established skill set under her toque, Jill opened SUSHISAMBA strip in July 2008.

Since her start at SUSHISAMBA strip, Jill has worked to perfect signature desserts, while creating seasonal specials like her Strawberry and Shiso Granite, or her Caramel Tuile with white chocolate mousse, served in a sugared martini glass. Guests are awed by the light, natural quality of Jill’s distinctive desserts, as she is able to juxtapose the menu’s meaty churrasco and robata items with a palate-cleansing grand finale. With her ever-enticing specials and talent for the toothsome, SUSHISAMBA strip guests can expect the un-expected from Chef Jill Montinola.