Award-winning Chef Frederic Monti named Chief Operating Officer for Norman Love Confections
FORT MYERS, Fla. (Feb. 21, 2017) – Norman Love Confections is pleased to announce that Chef Frederic Monti has been appointed to the role of Chief Operating Officer (COO) for the company. Monti brings more than 30 years of experience in the pastry industry, with a background in product innovation, system design and implementation, education and training. As COO at Norman Love Confections, Monti will further support Founder and CEO Norman Love’s continued focus on quality, innovation and growth through his leadership in managing day-to-day retail and e-commerce operations including production development, culinary operations, hiring, training and staff education.
“Chef Frederic Monti is one of the world’s most accomplished and respected chefs, bringing extraordinary skill and knowledge to our company,” said Love. “With his expertise and passion for our business, Fred’s leadership will not only enhance our operations, but it gives me the opportunity to focus on growing our brand and scaling up our production while maintaining the highest quality products that have earned us tremendous accolades from our industry and our customers.”
Originally from France, Monti began his career at the age of 14 with a culinary apprenticeship in his home country, sparking a more than 30-year love for this art form. Throughout his career, Monti has worked for some of the top resorts and restaurants in the world, fulfilling roles as executive pastry chef at the renowned Greenbrier resort, the Ritz-Carlton Buckhead in Atlanta and The Ritz-Carlton, Naples, and as pastry chef at Brasserie Le Coze in Atlanta and Le Clos de la Violet in France, a one-star Michelin restaurant. Prior to joining Norman Love Confections, he served as corporate pastry chef at PreGel AMERICA, redefining the company's approach to the pastry world through product development and higher learning. He was the chef behind the 5-Star Chef Pastry Select line of PreGel products, where he assisted in perfecting the formulas of superior pastes and compounds just for the pastry chef.
Known for his beautiful dessert presentations, flavors and texture combinations, Monti’s skills are best showcased throughout his work with plated desserts, entremets, petit gateaux, and inspiring sugar and chocolate showpieces. His talents earned Monti a silver medal at the National Pastry Team Championship in 2003, and a gold medal in 2007 as a member of Team Branlard. While still a competitor at heart, Monti turned the tables in 2008 to begin coaching, his discipline and leadership skills reflective of his many years of competition. He coached a team to first place in 2008 at the National Bread and Pastry Team Championship. Monti has received many other accolades throughout his career, including being named one of the "Top Ten Pastry Chefs in America" in Pastry Art & Design magazine in 2003 and 2004, and being featured on the Food Network for his dynamic sugar artistry.