Today we’d like to introduce you to Jorge Montes.
Hi Jorge, so excited to have you with us today. What can you tell us about your story?
My earliest memories of food go back to my grandmother’s kitchen in Lima, Peru. I remember going to the local markets as a child and being completely captivated by them. The smells of fresh herbs and spices, the sounds of vendors calling out, the sight of live animals, colorful produce, and ingredients I had never seen before—it was sensory overload in the best possible way. Looking back, that’s where my love affair with food began.
When I was nine years old, my mother immigrated to Miami with my younger sister and me. Miami became home, and it was there that I learned another important lesson about food: its power to bring people together. Growing up in Kendall and South Miami, I was surrounded by a beautiful mix of cultures—Cuban, Puerto Rican, Nicaraguan, Colombian, and so many others. Food became the common language that connected everyone.
At 17, I started working as an apprentice at Two Chefs Restaurant in Miami. I wasn’t getting paid—I simply wanted to learn. I still remember my first day in a professional kitchen. I spent hours peeling potatoes, cleaning mushrooms, prepping vegetables, and breading crab cakes before dinner service. That evening, the chefs told me to stand back, watch, and be ready if they needed me. I was mesmerized. The energy, the precision, the teamwork, the controlled chaos—it felt like being part of something much bigger than myself. I knew right then that I wanted to spend my life in this world.
That experience led me to enroll at The Art Institute of Fort Lauderdale, where I studied culinary arts. It was there that I truly fell in love with the history of food and cuisines from around the world. I realized that food is much more than nourishment—it’s a bridge between cultures, traditions, and people.
After spending several years working in a variety of professional kitchens, I decided at age 25 to take a leap and start my own business. I moved to Broward County and opened Roho Kitchen in Davie—a catering company, banquet hall, and cooking school all under one roof. My sister became my business partner, and my mother and younger brother worked alongside me. It truly was a family business.
For more than twelve years, Roho Kitchen became a gathering place for the community. We helped thousands of people celebrate weddings, birthdays, anniversaries, and milestones. We catered events, hosted pop-up dinners, and taught cooking classes to tens of thousands of South Floridians. The cooking classes became especially popular, and it was there that I discovered how fulfilling it was to teach. Watching people gain confidence, learn new skills, and connect with one another through food was incredibly rewarding.
Like many people, the pandemic forced me to reevaluate things. After closing that chapter, I took a year to step back and reflect. Running a business can consume your entire life, and I wanted to be intentional about what came next. During that time, I fell in love, got married, and moved to West Boca Raton.
When I launched Sazoned in 2021, I approached it differently. I wanted to focus less on volume and more on impact. My mission became helping people discover their passion in the kitchen, teaching the therapeutic power of cooking, and sharing what I call cooking with sazón—food made with flavor, soul, and intention.
Today, Sazoned is a platform for culinary education, community, and connection. Through my YouTube channel, cooking classes, private events, and Chef’s Studio at Sistrunk Marketplace in Fort Lauderdale, I get to share my passion with a new generation of food lovers. Our pasta-making classes, wine dinners, and cooking socials have become a way for people to slow down, connect, and create something meaningful together.
What excites me most is that we’re just getting started. This summer, I’m launching a new line of e-books focused on helping home cooks build confidence in the kitchen and create memorable experiences around food. After all these years, I still believe the same thing I learned as a child in Peru and as a young cook in Miami: food has an incredible ability to bring people together.
Alright, so let’s dig a little deeper into the story – has it been an easy path overall and if not, what were the challenges you’ve had to overcome?
It definitely has not been a smooth road, but I think that’s true for most entrepreneurs. Every stage of my journey has come with its own challenges.
When I started in professional kitchens, the work was demanding. Long hours, nights, weekends, holidays—you sacrifice a lot in this industry. As a young cook, I was constantly trying to prove myself while learning from my mistakes. The kitchen can be a tough environment, but it teaches discipline, humility, and resilience.
Opening my first business at 25 was another challenge altogether. I knew how to cook, but running a business requires a completely different set of skills. Suddenly, I wasn’t just responsible for food. I had to learn about finances, marketing, staffing, sales, customer service, and leadership. There were many moments where I had to figure things out as I went. As a family business, there was also the added responsibility of knowing that my decisions affected the people I loved most.
For over twelve years, we poured our hearts into Roho Kitchen. While it was incredibly rewarding, entrepreneurship can be consuming. There were periods where I worked more than I should have and didn’t always create the balance that I needed in my personal life.
Like many small business owners, the pandemic brought some of the biggest challenges I’ve ever faced. The hospitality industry changed overnight, and I was forced to make difficult decisions about the future of the business. Closing a chapter that I had spent over a decade building was not easy. There was a sense of loss, but there was also an opportunity to reflect and ask myself what I wanted the next phase of my life and career to look like.
One of the biggest lessons I’ve learned is that success isn’t always about growing bigger. Sometimes it’s about growing wiser. When I launched Sazoned, I intentionally built it differently. I wanted more balance, more purpose, and a deeper connection with the people I serve. Instead of focusing on volume, I focused on creating meaningful experiences and helping people discover confidence and joy in the kitchen.
Looking back, every challenge taught me something valuable. The struggles helped shape who I am as a chef, business owner, husband, teacher, and leader. I wouldn’t be where I am today without them.
Thanks – so what else should our readers know about your work and what you’re currently focused on?
Today, I am the founder of Sazoned, a culinary company focused on bringing people together through food. We host hands-on cooking classes, private dining experiences, wine dinners, corporate team-building events, and culinary education programs throughout South Florida. I also create recipes and cooking content through my YouTube channel and am currently developing a series of e-books for home cooks.
At the heart of everything I do is teaching. While I love creating memorable meals, what I enjoy most is helping people build confidence in the kitchen and discover the joy of cooking. My classes are designed to be approachable, interactive, and fun, whether someone is a complete beginner or an experienced home cook.
Over the years, I’ve become especially known for my pasta-making classes and cooking socials. There’s something special about gathering around a table, making food with your hands, and sharing a meal together. In a world that moves so fast, those moments of connection matter.
What I’m most proud of isn’t a specific dish or event—it’s the community we’ve built. I’ve had the opportunity to teach and cook with thousands of people throughout my career, and seeing guests return with friends, family, and coworkers is incredibly rewarding.
What sets me apart is my belief that cooking is about more than recipes. It’s about culture, connection, creativity, and hospitality. I want people to leave my classes with new skills, but also with a greater appreciation for food and the people they’re sharing it with. That’s what Sazoned is all about—cooking with flavor, soul, and intention.
Are there any important lessons you’ve learned that you can share with us?
One of the most important lessons I’ve learned is that success is built through relationships.
Early in my career, I thought success was about working harder, cooking better food, and growing a bigger business. While those things matter, I’ve learned that the most meaningful opportunities in my life have come from the people I’ve met along the way—mentors who invested in me, team members who worked alongside me, clients who trusted me, and guests who returned again and again.
The hospitality industry is ultimately a people business. Food may bring us to the table, but relationships are what keep us there.
I’ve also learned that success isn’t always about doing more. As I’ve gotten older, I’ve become more intentional about how I spend my time and energy. Today, I measure success less by numbers and more by impact. If I can help someone gain confidence in the kitchen, create a meaningful experience, or bring people together through food, that’s a successful day for me.
At the end of the day, people may forget what they ate, but they’ll remember how they felt. Creating those moments is what continues to inspire me.
Contact Info:
- Website: https://www.sazoned.com/
- Instagram: @nowthatssazoned_ @chefsazon
- Facebook: Sazoned by Chef Jorge Montes
- Youtube: https://www.youtube.com/@sazoned
