In this unique dialogue, Daniel Montano, CEC, Executive Chef of Mizner Country Club (Delray Beach, Fla.), and Shawn Olah, Executive Chef of Highlands Falls Country Club (Highlands, N.C.), engage in a candid exchange. They discuss everything from superheroes to challenges in the kitchen, offering a glimpse into their professional lives and personal preferences. This conversation aims to capture the authentic interaction often found at the Chef to Chef Conference and PlateCraft, exploring their experiences, memories, and the impact of their work on their personal lives.
Daniel Montano, CEC, Executive Chef, Mizner Country Club
Daniel Montano (DM): It’s quite exciting to have this conversation with another chef outside of Chef to Chef Conference or PlateCraft. I’m always curious and eager to hear about what other chefs are doing, so I have a few questions for you. The first one is quite interesting—and there’s a bit of a fun story behind it. During a big interview at Myers Park Country Club [Charlotte, N.C.], where about 20 of our top managers and directors were present, my buddy, Mario Trujillo [Executive Sous Chef of Cullasaja Club in Highlands, N.C.] asked a rather unconventional question to a new food and service director: If you could choose to be a superhero or have any superpower, what would it be?
Shawn Olah (SO): I might be in the minority here, but I really like the
question. I’d choose to be Blackout.
DM: Why that character?
SO: His anti-hero nature. He’s kind-hearted but isn’t afraid to get things done. His ability to act yet remain a good person resonates with me. Plus, I’m sitting here surrounded by my five-year-old’s Legos, so maybe I’m feeling a bit like a superhero myself.
DM: And if you had to choose a superpower, what would it be?
SO: I’d like to fly.
DM: That was actually my answer when Mario first introduced this question. It’s funny because I’ve since adopted it in my own interviews. When I started at Mizner CC in Florida, I needed to hire many people quickly. I noticed many candidates were very nervous. I started using this superhero question to help them relax and show their true selves. It’s been effective in helping people break out of their shell. It’s interesting how many go for humorous responses, while others wish for something like super speed to expedite their kitchen prep work. It really opens up the conversation.
Shawn Olah, Executive Chef, Highlands Falls Country Club
SO: My turn. In what area of your role as executive chef do you find yourself the most challenged?
DM: The biggest challenge for me is time management. I always feel like I’m running nonstop. I’m trying to find a balance between caring for my young family—I have a nearly three-year-old and a one-year-old—and managing my responsibilities at work. We’ve also recently moved, leaving many friends behind. It’s a constant effort to meet all the demands at work while also being present for my children at home. Sometimes I have to make tough decisions about what can wait until tomorrow because I haven’t seen my kids all day.
SO: As a single father, I really respect that answer and can relate to your struggles.
DM: What’s your favorite food memory from childhood?
SO: One of my fondest memories is standing on a stool next to my grandmother. She used to make what I thought was coffee cake, but I later learned it was actually monkey bread—a Hungarian recipe. I could barely reach the countertop, but she’d have me roll dough balls and dip them into a butter, cinnamon, and pecan mixture. I always got scolded for licking my fingers. That memory really sticks with me.
On a professional level, I remember my very first day in a kitchen; I started as a front-of-house busboy. Getting an employee meal was a big deal for me—I felt so taken care of just being able to pick my own fruit cup.
SO: Switching gears, what is something that you currently purchase that you wish you could produce in-house?
DM: Bacon-wrapped, pimento-cheese-stuffed jalapeños. I’ve had to buy them pre-made because I didn’t have the staff to make them in-house. But when I was working in Winston-Salem, I walked into the kitchen and saw the team stuffing and wrapping jalapeños with bacon, and I was thrilled. It’s so much better when we do it ourselves. We use an in-house recipe for the pimento cheese and get some high-quality bacon. It just elevates the dish immensely. It’s one of my favorite appetizers, and making it with quality ingredients really enhances the flavor and texture.
DM: If you weren’t a chef, what do you think you’d be doing?
Shawn Olah, Executive Chef of Highlands Falls CC, feels he was destined to be a cook. His fondest childhood food memory is making monkey bread with his grandmother.
SO: I kind of fell into hospitality by default when I needed a job as a young man. If I hadn’t become a chef, I probably would have pursued something in scuba diving or spearfishing. I’ve been certified as a diver since I was 12, so it’s always been a passion of mine.
DM: No way, that’s incredible.
SO: Yeah, it’s a bit wild thinking about it now. I mean, why they handed me a spear gun at the age of 12 is beyond me. Being a lobster diver was always thrilling—trying to catch fish while watching out for sharks. If I hadn’t gone into cooking, I’d probably be doing something related to diving. It’s one of those passions that could have easily turned into a profession. But honestly, if not for cooking, I’m not sure what else I would have done for a career. Sometimes it feels like you’re destined for a specific path, and for me, that was cooking.
SO: Everyone in the industry knows you were mentored by Chef Scott Craig. Outside of Chef Scott, who would you say has had a significant impact on your career?
Daniel Montano, Executive Chef of Mizner CC, says his career has been most impacted by Scott Craig and Mario Trujillo, Executive Chef and Executive Sous Chef of Cullasaja Club, respectively.
DM: Mario Trujillo. We met when he was the Chef de Cuisine at Myers Park CC. We were both leading different operations—him on banquets and me on à la carte. When our Executive Sous Chef left, some thought it might get cutthroat between Mario and me. Everyone wondered who would burn whom first. But Chef Scott knew we both wanted to move up and we both deserved to move up. We never let that kind of rivalry enter our minds. Mario has been an incredible mentor and has taught me a lot. He’s a master of his craft and a great person. His influence has definitely shaped who I am as a chef today. So, it’s really both Chef Mario and Chef Scott who are my go-to guys when I need advice or support.
