Minnesota born Jake Montanye recently took over as the executive chef of Dozo. A graduate of Le Cordon Bleu College of Culinary Arts, Montanye has worked in fine dining becoming an expert in the art of sushi.
He shows off his skill Tuesday through Saturday at Dozo, located in the rear of Tender Mercy in dowtown Dayton. A refreshed menu allows guest to order “a la carte” or Omakase style featuring “The Tour” for folks that want to go all in, and grab a seat at the counter and enjoy guided journey through flavor, tradition, and technique — elevated with curated sake and wine pairing options.
What is your favorite ingredient to cook with?
I don’t really have one single ingredient—I like to use seasonal ingredients. I’ve been having a lot of fun going to Dayton’s weekend farmers markets and using the farmers’ produce.
What ingredient do you dread?
In the sushi world, I really dread working with quail eggs (uzura). They’re very delicate, and the yolks often break. Outside of sushi, I tend to stay away from baking.
What’s your favorite dish to make?
I really enjoy making sushi and pizza—though never together, haha.
What’s your favorite pig out food?
Indian food. I love all the spices and flavors. I can make a bowl of lentils disappear in no time.
What restaurant, other than your own do you like to dine at in the Miami Valley?
I had to ask my coworkers what the Miami Valley was (sorry, I’ve only been in Ohio for three months). From the handful of places I’ve tried, Kung Fu Noodle is the one I’m most excited to go back to. It’s a little Chinese noodle shop in Kettering that hand-makes their noodles.
What’s your best advice for home chefs?
Taste while you’re cooking. Some people strictly follow recipes, which is fine, but I like to treat them as a foundation. I’ll adjust or “color outside the lines” a little if I think it will make the dish better.
If you could invite any 4 guests to a dinner party who would they be and why?
Honestly, getting four of my industry friends together for a dinner party would make my day. Living far apart and never having the same days off makes it tough.
Who do you look up to in the industry and why?
This was probably the hardest question for me. A single name didn’t come to mind. For me, inspiration comes from coworkers—bouncing ideas back and forth until we land on something exciting to share with the public.
What do you do in the Miami Valley on a day off?
On a day off, I like to take my dog to one of the dog parks and then try a new restaurant.
Share a kitchen disaster, lucky break or other interesting story:
I often get asked what got me into sushi. In high school, I had a crush on a girl who was really into anime and Japanese culture. To impress her, I asked my local sushi place to teach me how to make sushi. I ended up working there for a couple of weeks free of charge. Things didn’t work out between the two of us—but hey, at least I picked up a skill that’s stuck with me.
