Catering

Montiel is a restaurant industry veteran with over 20 years in Manhattan venues. Saul trained at I Coppi and Amaranth but found his mentor in Chef Jodi Williams at the renowned Mediterranean restaurant Tappo where he became sous chef at only 19 years old. Montiel next went to Giorgione as executive chef. Following a stint as sous chef at SoHo’s Lure Fishbar with Chef Josh Capon, Montiel rejoined Williams to work as the sous chef of Gusto Ristorantee Bar Americano.

Saul joined the HK Hall team in 2018 as banquet and restaurant Chef. Saul’s banquet menus encompass Mediterranean techniques, nouveau Mexican and classic new American fare. From intimate cocktail receptions to dinner for 700 Saul’s delicate touch always comes through. Chef Saul’s recipes have been featured on Good Morning America, The Wendy Williams show, Epicurious, Univision, Food & Wine, Forbes, NowThis News, People en Espanol and Telemundo and the Food Channel. He also will be featured on an upcoming episode of Food Paradise on the Food Channel.